Sausage of pompano fish Peprilus medius on the Ecuadorian coast

Salchicha de pescado pámpano Peprilus medius en la costa ecuatoriana

Mery Rosario Ramírez Muñoz

Magister en Procesamiento de alimentos, Santa Elena Peninsula State University-UPSE,

mramirez@upse.edu.ec, https://orcid.org/0000-0002-2717-0208

Abstract

Ecuador's pelagic fishery consists mainly of sardines, anchovies, and mackerel. Most of the

canned anchovies and sardines are prepared for the export market, and the rest is used to

produce fishmeal for poultry feed. The pelagic fishing fleet consists of 152 vessels operating

up to 70 nautical miles (nm) offshore. Ecuador produces large quantities of fishmeal, most of

which is used as feed in shrimp farms.

Keywords: fishery, coastline, fish, fish

Resumen

La pesquería pelágica de Ecuador se compone principalmente de sardinas, anchoas y caballas.

Observándose que la mayor parte de las anchoas y sardinas enlatadas se preparan para el

mercado de exportación y el resto es para la elaboración de harina de pescado que es usado

para la alimentación de aves de corral. La flota de pesca pelágica se compone de 152

embarcaciones que operan hasta 70 millas náuticas (nm) de la costa. Ecuador produce grandes

cantidades de harina de pescado, la mayoría de los cuales se utiliza como alimento en criaderos

de camarones.

Palabras clave pesquería, costa, peces

Introduction

Fish is an important food source for humans that currently has an annual increase in

consumption that on average exceeds that of meat consumption of all other animal food proteins.

(FAO, 2020). World fish production has grown to 179 million tons (valued at USD 401 billion),

of which aquaculture contributed 46% in terms of quantity (82 million tons) and 62% in terms

of value (USD 250 billion).(FAO, 2020)

mramirez@upse.edu.ec

http://centrosuragraria.com/index.php/revista, Published by: Edwards Deming Institute,

Quito - Ecuador, April, June vol. 1. Num. 13 2022, This work is licensed under a Creative

Commons License, Attribution-NonCommercial-ShareAlike 4.0 International.

https://creativecommons.org/licenses/by-nc-sa/4.0/deed.es

Ramirez. 2022

April - June vol. 1. Num. 13 2022

Fish as a seafood product play a crucial role in global food and nutrition security (FNS), as they

represent an important and nutrient-rich food of animal origin, especially in many low- and

middle-income countries (LMICs)(Béné et al., 2016) Fish are a good source of key nutrients,

such as highly bioavailable animal protein (Larsen et al., 2011)fish, marine long-chain omega-

3 polyunsaturated fatty acids (LCPUFA n-3), including eicosapentaenoic acid (EPA) and

docosahexaenoic acid (DHA), and numerous micronutrients, including vitamin A, vitamin B12,

vitamin D, zinc, selenium, and iodine. Fatty fish are generally considered the best source of fatty

acids (especially EPA and DHA) and fat-soluble vitamins, while lean fish are generally

considered the best source of iodine. (EFSA, 2014).

It is necessary to take advantage of this raw material of high consumption in the investment of

new and innovative products that satisfy a high nutritional value, the pressure of globalization,

technological changes, the socio-economic evolution of the countries.

The small pelagic fishery is the second most important industrial fishery in Ecuador. The

productive chain generated by this activity includes processing activities such as frozen

fish, canned fish, fishmeal, and oil. These linkages have attracted foreign investment in

processing plants that, together with the fishery, provide close to 25,000 jobs in the country.

However, in recent years the small pelagic fish fishery has been affected by a considerable

increase in overexploitation rates. The diversity of actors involved in this fishery constitutes

one of the most important challenges at the time of establishing an efficient and effective

management mechanism. Ecuador, our country, is not exempt from these changes, even more

so when its products are sought after worldwide for their exotic characteristics.

To take advantage of the benefits of the richness of the fishery, the production of fish sausage

was proposed to satisfy the needs and nutritional requirements of the consumer.

Sausage is a product in which meat is mixed with additives, stuffed into suitable casings and

processed with heat (Raju et al., 2003). In the processing process the different components such

as fiber, myofibrils and filaments are broken down and the size of fatty tissues are reduced.

Components such as myofibrillar proteins, in the presence of salt, become soluble and migrate

to the surface of the fat globule, concentrating and forming a protein matrix at the fat/water

interface. (Intarasirisawat et al., 2014).

According to (TELLEZ, "Fish Sausages" 1975), in Japan, fish hams and fish sausages are

popular products. The sausages typically contain chopped fish meat, with 10% pork fat, 10%

starch and 2.5% salt, seasonings and preservatives. Chemical preservatives such as m- furyl

furmide and nitrofurazone have been used to allow the products to be stored at room

temperature for a month or more. The products are cooked and can be sliced.

Fish sausages have been studied from various fishes, including Talang Queenfish

(Scomberoides commersonnianuus) (Yousefi & Moosavi-Nasab, 2014)), tilapia (Oreochromis

46

niloticus) (Hemung & Sriuttha, 2014) and Argentinean anchoveta (Engraulis anchoita)

(Piotrowicz & Mellado, 2015). However, dark-fleshed fish sausages have limited uses due to

their dark color, susceptibility to oxidation and bad taste that affects their flavor, odor, color,

texture and nutritional value. It can rapidly develop hydrolytic rancidity or oxidative rancidity

flavors under refrigerated storage conditions, and different types of casings are used for

stuffing, including artificial casings, which are becoming increasingly important, especially in

the production of the types of fish products used in the production of fish products. (Jimenez

& Carballo, 1989) especially in the production of cut sausages, but also in the production of

meat products using casings. The indisputable advantages of this type of casing are the

absolutely equal calibre, the uniformity of the section and less trimmings.

The Stromateidae family groups the fishes commonly known as pompanoes or pompanoes.

Peprilus medius, has a relatively tall body (its height is 1.6 - 2.1 in standard length), the snout

is shorter than the diameter of the eye, the dorsal fin and particularly the anal fin are long and

falcate, it has no pelvic fins, the caudal fin is very forked, and its color is silvery white.

The pampanito, Peprilus medius (Peter, 1869), of the family Stromateidae, is a euryphagous

organism, of the demersal subsystem (coastal benthopelagic), and its distribution includes the

Eastern Tropical Pacific, from the Southern Gulf of California (Mexico) to Pisco (Peru), and

including the Galapagos Islands. (Fischer et al., 1995) (Del et al., 2011; Noma, 1998)

Commercially, its sizes vary from 12 to 33 cm in total length. It is important as a forage for

many commercial fish species. (Fischer et al., 1995).

The pompano in the province of Santa Elena is fished at all times of the year with the exception

of the closed seasons for pelagic fish that are regulated by the National Government and it is

done for two times of the year during the whole month of March and September, which makes

foresee that it is a raw material that can be used with an added value in the production of a

product such as fish sausage that preserves the essential nutrients for the benefit of the

consumer. The use of marine raw material from pelagic fishing comes from the canton of La

Libertad in the Province of Santa Elena, and is mostly used in the production of fishmeal, or

what remains of the daily catch is sold in popular markets at low prices. In these localities of

the province there is little or no vision for the use of small fish for fish sausage production.

There is also a low cost of raw material, finding values of pompano fish between 1.50 - 2.0

dollars per kilo that is sold freely in the market of Canton La Libertad, which provides a product

within the reach of the consumer.

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Materials and methods

Experimental research consists of the manipulation of an untested experimental variable, under

rigorously controlled conditions, in order to describe how or why a particular situation or event

occurs. It is an experiment precisely because the researcher provokes a situation in order to

introduce certain study variables manipulated by him, to control the increase or decrease of

that variable, and its effect on the observed behaviors.

One of the scientific methods used in the research is the Hypothetical - inductive method, by

formulating a hypothesis process in which the utilization of fish muscle raw material processed

using two processing methodologies (deodorization and non-deodorization) is formulated. The

mentioned hypothesis leads to the analysis in a deductive or inductive way and to verify it at

the end of the research.

This study employed a randomized complete block design (RCBD) with a 3*2 factorial

arrangement, with 3 replications. The scheme of the sources of variation is as follows:

For the comparison of treatments and factor levels, the Tukey test was used at 5% probability.

The treatments under study is a combination of three factors, we have:

Factor A, fish concentrations 60% (C1), 70% (C2) and 80% (C3).

Factor B, deodorized (L1) and non-deodorized (L2) wash type.

Table 1. Fish sausage formulations according to concentrations (C) of deodorized (L1) and non-deodorized (L2) raw

material.

RAW

MATERIALS

L1 (g)

L2 (g)

L1 (g)

L2 (g)

L1 (g)

L2 (g)

C1%

g

C1%

g

C2%

g

C2%

g

C3%

g

C3%

g

Deodorized fish

Undeodorized fish

Ice water

5

Salt

Cornstarch

5

Polyphosphate

0,3

1,2

0,3

1,2

0,3

1,2

0,3

1,2

0,3

1,5

0,3

1,5

48

Ascorbic Acid

0,05

0,2

0,05

0,2

0,05

0,2

0,05

0,2

0,05

0,25

0,05

0,25

Pepper

0,2

0,8

0,2

0,8

0,2

0,8

0,2

0,8

0,2

1

0,2

1

Vegetable oil

5

Garlic powder

0,2

0,8

0,2

0,8

0,2

0,8

0,2

0,8

0,2

1

0,2

1

Spices

0,4

1,6

0,4

1,6

0,4

1,6

0,4

1,6

0,4

Paprika

1,85

7,4

1,85

7,4

1,85

7,4

1,85

7,4

1,85

9,25

1,85

9,25

560

520

Prepared by Author

The frankfurters from the 6 treatments according to the experimental design, from which the

treatment with the best acceptance in the sensory test carried out by the 40 untrained panelists

was selected. (ROLANDO 2000)

The panelists will be made up of employees and students of the Peninsula Santa Elena State

University. According to the results obtained in the application of the sensory analysis, the best

treatment was selected. The treatment with the best acceptability was analyzed as follows:

- Physical-chemical: pH, moisture, protein, fat, ash.

- Microbiological: Mesophilic Aerobes, Total Coliforms, Fecal Coliforms, E.Coli, Salmonella

sp, Stapilococcus, Aureus, Vibrio Parahemolyticus, Vibrio Cholerae, the results obtained at the

microbiological level determined the stability card, affecting the shelf life.

Sensory quality

Sensory evaluation is defined as a scientific instrument used to measure, analyze and interpret

reactions to food characteristics perceived through the senses of sight, smell, taste, touch and

hearing. In sensory analysis, taste, odor, color and texture are evaluated using the sense organs.

A hedonic sensory evaluation was carried out where each panelist was provided with a sample

of product to rate the level of liking of each treatment considering deodorized fish mass and

non-deodorized mass. The results of the panel evaluation were analyzed by applying analysis

of variance (ANOVA). The attributes analyzed in the sensory quality are: flavor, odor, color,

texture.

A five-point hedonic table was used, with the following descriptors: Bad = 1, Fair = 2,

Acceptable = 3, Good = 4, Excellent = 5. The samples were heated to a temperature of 70ºC

and then cut into 1.5 cm pieces. The evaluation was carried out in a ventilated area, with good

Ramirez. 2022

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lighting, free of extraneous odors, (Marine Science Laboratory and Chemical Sciences

Laboratory of the Peninsula St. Helena State University) by a panel of 40 untrained evaluators,

who were provided with the evaluation form.

Physical-chemical characteristics and nutritional value of the final product

The chemical analyses were carried out in the laboratories of Chemical Sciences of the

Peninsula de Santa Elena State University and in the laboratory of a private chemical analysis

company (Guayaquil), being necessary due to the lack of specific equipment in the Peninsula

de Santa Elena University laboratory. It is important to highlight that the tests will be carried

out following the NTE INEN Standards and Official Methods of Chemical Analysis (AOAC):

Moisture, pH, total ash (gravimetric calcination method), total fat (Soxleth liquid-liquid

extraction method), proteins.

Microbiological analysis of the final product

The analyses will be based on Official Methods of Chemical Analysis (AOAC): Mesophilic

Aerobes, total coliforms, fecal coliforms, E. Coli, Salmonella spp, Staphilococcus Aureus.

Vibrio parahaemolyticus. Vibrio cholerae, Fungi.

Flow diagram in the production of the Pampano fish sausage.

Deodorized raw material

50

Result

Table 2. Descriptive Statistical Test: L1C1. L1C2. L1C3. L2C1. L2C2. L2C3.

Variable Result Mean Error Deviat. Variance Variance Minimum Q1

Variable Standard Standard

L1C1 4,250

L1C2 2.8250

L1C3 2,4250

0,112 0,707 0,500 16,64 3,000 4,000

0,0792 0,5006 0,2506 17,72 2,000 3,000

0,0792 0,5006 0,2506 20,64 2,000 3,000

0.0831 0,5256 0,27,63 19,65 2,000 2,000

0,0905 0,5723 0,3276 27,58 1,000 2,000

0,0944 0,5970 0,3564 41,17 1,000 1,000

L2C1

L2C2

L2C3

2,6750

2,0750

1,4500

The treatments carried out on the raw material (deodorized and non-deodorized) at different

concentrations evaluated by the hedonic test showed that the L1C1 treatment corresponding to

the deodorized raw material with 60% fish mass concentration has a mean of 0.112, being the

best treatment compared to the others.

The Hedonic test carried out with a rating scale of 5 to 1 from Excellent to Poor respectively

for the different treatments showed a mean of 4.25 with a standard deviation of 0.7071 for the

deodorized raw material treatment and raw material concentration of 60% (L1C1).

With respect to the treatment of raw material without deodorizing at different concentrations

of fish mass, the results showed that the treatment of raw material without deodorizing at 60%

concentration (L2C1) obtained a mean of 2.6750 with a standard deviation of 0.5256 being

superior to the treatment of L1C3 described above.

Table 3. Flavor evaluation of deodorized fish sausages with pooled data.

L1C1 40 4.2500 0.7071

L1C2 40 2.8250 0.5006

L1C3 40 2.4250 0.5006

Level N Mean Standard Deviation

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Source: Author

-------+---------+---------+------

2,40 3,00 3,60 4,20

Clustered standard deviation = 0.5777

The information reveals that the 40 evaluators placed the L1C1 treatment with a taste that

reveals a mean of 4.25 and standard deviation of 0.7071 being superior to the C2 and C3

concentrations, in terms of standard deviations.

As for the non-deodorized material, the results reveal that the non-deodorized raw material,

when evaluated with the 40 panelists in the different concentrations of fish mass, obtained an

average of less than one tenth, so it is estimated that in terms of flavor it does not exceed the

value obtained in the deodorized mass.

Table 4. Odor evaluation of deodorized fish sausages with pooled data.

L1C1 40 4.2250 0.7334

L1C2 40 2,7000 0,6485

L1C3 40 2,2250 0,7334

Source: Author

-------+---------+---------+------

2,10 2,80 3,50 4,20

Clustered standard deviation = 0.7062

95% Tukey simultaneous confidence intervals

The information reveals that the 40 evaluators placed the L1C1 treatment with an odor

revealing a mean of 4.2250 and Standard deviation of 0.7734 equal in the L1C3 formulation

with a significant difference in terms of its mean, however, the information obtained from the

odor in the L1C2 treatment is lower in the evaluated criteria.

The results concerning the non-deodorized fish sausages revealed atypical data far from the

average, however, the L2C1 and L2C3 treatments, despite having concentrated data, are lower

Level N Mean Standard Deviation

Odor

52

than the average, therefore, it can be analyzed that the results do not exceed the results of the

L1C1 treatment (deodorized raw material with 60% concentration).

Table 5. Color evaluation of deodorized fish sausages with pooled data.

L1C1 40 4,6250 0,6279

L1C2 40 3.8750 0.9111

L1C3 40 3,7750 0,8912

Source: Author

-------+---------+---------+------

3,85 4,20 4,55 4,90

Clustered standard deviation = 0.8203

95% Tukey simultaneous confidence intervals

The information reveals that the 40 evaluators placed the L1C1 treatment with a mean of

4.6250 and standard deviation of 0.62794; in comparison with the L1C2 and L1C3 treatments,

which do not present significant differences. The tests have been carried out at 95% of

simultaneous confidence in Tukey's test.

As for the results obtained in the evaluation of the color of the non-deodorized fish sausages,

the data revealed that there was no significant difference between the treatments.

Table 6. Evaluation of fish sausage texture with pooled data.

L1C1 40 4,0750 0,5256

L1C2 40 2.8250 0.5006

L1C3 40 2.2500 0.4385

Level N Mean Standard Deviation

Color

Level N Mean Standard Deviation

Color

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April - June vol. 1. Num. 13 2022

Source: Author

-------+---------+---------+------

2,40 3,00 3,60 4,20

Clustered standard deviation = 0.4896

95% Tukey simultaneous confidence intervals

The information reveals that the 40 evaluators placed the L1C1 treatment with a mean of

4.0750 and standard deviation of 0.5256; in comparison with the L1C2 and L1C3 treatments,

which do not present significant differences. The tests have been carried out at 95% of

simultaneous confidence in Tukey's test.

Regarding the results of the texture of the non-deodorized fish sausage, it can be deduced that

the texture of the different concentrations of non-deodorized fish has a relatively low average

compared to the deodorized fish.

From the data obtained from the evaluation of the texture of the non-deodorized fish sausage,

it can be deduced that the texture of the different concentrations has a relatively low average

compared to the deodorized fish.

According to the results obtained during the evaluation of flavor, odor, color and texture

attributes, the L1C1 treatment was selected. Subsequently, the preparation of deodorized fish

sausages with L1C1 treatment was carried out with 5 repetitions in order to evaluate the

chemical characteristics of proteins and lipids, an analysis that was carried out 3 times on

different dates.

Table 7. Evaluation of chemical parameters

Prarameter

Average

Method

Before

treatment

After

treatment

Protein

17,23

12,05

AOAC 19TH

938.08

Fats

7,2

5,88

AOAC 19TH

940.08

54

Table 8. Organoleptic analysis

Start date

1 2 3

Features

Color

Odor

Taste

Texture

light orange

characteristic

soft

light orange

characteristic

soft

light orange

characteristic

soft

Table 12. Chemical Analysis

Parameters

1

Units

Methods

pH

6.58

6.54

6.56

g%

NTE INEN0181

Humidity

76.24

76,00

75,9

g%

AOAC 19TH 952.08

Protein

11.66

11.65

11.60

g%

AOAC 19TH 938.08

Grease

5,50

5,5

g%

AOAC 19TH 940.15

Ashes

2,36

2,35

g%

AOAC 19TH 94025

Carbohydrates

4,24

g%

Calculation

Phosphorus

141,85

141,84

g%

MMQ-77

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April - June vol. 1. Num. 13 2022

Table 13 Microbiological Analysis

Date 1 2 3 Method

Features

Aerobic mesophiles < 1 X 10 < 1 X 10 < 1 X 10 < 1 X 10 MME M01 AOAC 19TH

966.23

Total coliforms < 1 X 10 < 1 X 10 < 1 X 10 < 1 X 10 MME M01 AOAC 19TH

991.14

Fecal coliform < 1 X 10 < 1 X 10 < 1 X 10 < 1 X 10 MME M01 AOAC 19TH

991.14

E. Coli < 1 X 10 < 1 X 10 < 1 X 10 < 1 X 10 MME M01 AOAC 19TH 991.14

Salmonella spp N/D N/D N/D N/D AOAC 19TH 031.208

Staphylococcus aureus N/A N/A N/A AOAC 19TH 975.55

Vibrio Parahemolyticus N/D N/D N/D N/D MME M12 BAM CAP-9

Vibrios Cholerae N/D N/D N/D N/D MME M12 BAM CAP-9

Fungi N/A N/A N/A N/A AOAC 19TH 997.02

Conclusions

The fish sausages made from fillets of pompano fish (Peprilus medius) presented optimal

physicochemical and microbiological characteristics to be considered as a novel food

alternative, providing food of high nutritional value, with a shelf life free of pathogenic

microorganisms, and can be frequently consumed by men and women, and the product will

also help the development of fishing communities.

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