DRIED FOOD PRODUCT OF THE MARINE SNACK TYPE MADE FROM SAMASA (ANCHOVY NASUS) THROUGH ACIDIFIED MARINATION AND PHENOLIC AROMATIC TREATMENT TO IMPROVE SENSORY ACCEPTABILITY AND HIGH PROTEIN VALUE

Abstract

The present invention relates to a process for manufacturing a dry food product for direct human consumption, of the seafood snack type, comprising the following steps: a) selecting and washing whole or portioned specimens of fish of the species samasa (Anchoa nasus); b) subjecting to controlled thermal cooking at a temperature between 85 - 87 °C for 1 - 3 minutes; c) preparing a specific marinating solution with an acidified solution given by acetic acid with a concentration between 2.9 - 3.1%; d) incorporating a food-grade liquid phenolic flavoring agent (0.5-1% v / v) into the marinating solution; e) adding salt and spices to the above mixture; f) immersing the cooked samasa in the marinating solution for a time range of between 30 and 60 minutes under refrigeration (4 - 7 °C); g) subject to functional and controlled drying until a stable moisture content of 10-12% is obtained; and h) package for direct consumption.This food product achieves high sensory acceptability, high oxidative stability, high microbiological quality, a high protein content exceeding 55%, and an energy contribution of 400.25 kcal / 100 g.