Estandarización del proceso de curado y ahumado en frío del atún rojo ecuatoriano

Abstract

Abstract: The research aimed to develop a standardized protocol for the curing and cold smoking process of Ecuadorian bluefin tuna, guaranteeing the quality, safety and sustainability of the final product. For this, a mixed methodology was used with experimental, analytical, bibliographic and qualitative approaches. A pilot product of cured and cold-smoked tuna ham was developed, whose acceptance was evaluated with the application of surveys to professionals in the gastronomic area and the general public. The results showed a positive evaluation of the product among professionals, who discounted its organoleptic attributes. In contrast, the acceptance of the general public was low, which demonstrated the need for segmentation in the market, focusing the product towards consumers more related to gourmet proposals. It is determined that cold curing and smoking is an efficient technique to revalue tuna, increasing its shelf life and favoring the consumption of healthy and innovative products. Likewise, the standardization of these processes constitutes a specific opportunity to increase the competitiveness of the country's fishing offer at the international level.