Elaboration of a bouillón from shrimp by-products (Penaeus Vannamei): Investigation article

Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación

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Title Elaboration of a bouillón from shrimp by-products (Penaeus Vannamei): Investigation article
Elaboración de un bouillón a partir de los subproductos del camarón (Penaeus Vannamei): Artículo de investigación
 
Creator Silva-Espinel, José
 
Subject subproductos
camarón
Penaeus vannamei
exportación
bouillón
by-products
shrimp
Penaeus vannamei
export
bouillon
 
Description The purpose of this research work is to use shrimp by-products (Penaeus Vannamei) to make bouillon. In Ecuador, shrimp exports during the last two decades have represented an important item for obtaining foreign exchange. The National Chamber of Aquaculture records that in 2003 Ecuador exported 114,765,210 pounds of shrimp, which is equivalent to 52,166 tons per year in various presentations, with a value of $ 278.8 million and was established as the third export product. Unfortunately, these industries generate large amounts of head and shell waste and other waste in general; approximately 65 and 70% correspond to the tail of the shrimp, so the percentage of waste constitutes 30 and 35%. For this reason, this research paper presents an option for the development of an edible product based on shrimp flour with the addition of jalapeño pepper (Bouillón). The bouillon made with 25% flour from the shrimp by-product and 1.5% jalapeño flour was the treatment with the greatest acceptance according to the sensory evaluation carried out. This treatment was highlighted in color, flavor and general acceptability evaluations.
Keywords: by-products, shrimp, Penaeus vannamei, export, bouillon.
El presente trabajo de investigación tiene como propósito utilizar los subproductos del camarón (Penaeus Vannamei) en la elaboración de un bouillón. En Ecuador, la exportación de camarón durante las dos últimas décadas ha representado un rubro importante para la obtención de divisas. La Cámara Nacional De Acuacultura registra que en el año 2003 Ecuador exportó 114.765.210 libras de camarón que equivalen a 52.166 toneladas al año en diversas presentaciones, con un valor de $278,8 millones y se constituyó como el tercer producto de exportación. Lamentablemente estas industrias generan grandes cantidades de desechos de cabezas y caparazones y otros desperdicios en general, aproximadamente el 65 y el 70 % corresponde a la cola del camarón, por lo que el porcentaje de desperdicios constituye el 30 y el 35%. Por tal motivo, en el presente trabajo de investigación se presenta una opción para desarrollo de un producto comestible a base de harina de camarón con adición de ají jalapeño (Bouillón). El bouillón elaborado con 25% de harina del subproducto de camarón y 1,5% de harina de jalapeño fue el tratamiento con mayor aceptación de acuerdo a la evaluación sensorial realizada. Este tratamiento se destacó en las evaluaciones de color, sabor y aceptabilidad general.
Palabras clave: subproductos, camarón, Penaeus vannamei, exportación, bouillón.
Abstract
The purpose of this research work is to use shrimp by-products (Penaeus Vannamei) to make bouillon. In Ecuador, shrimp exports during the last two decades have represented an important item for obtaining foreign exchange. The National Chamber of Aquaculture records that in 2003 Ecuador exported 114,765,210 pounds of shrimp, which is equivalent to 52,166 tons per year in various presentations, with a value of $ 278.8 million and was established as the third export product. Unfortunately, these industries generate large amounts of head and shell waste and other waste in general; approximately 65 and 70% correspond to the tail of the shrimp, so the percentage of waste constitutes 30 and 35%. For this reason, this research paper presents an option for the development of an edible product based on shrimp flour with the addition of jalapeño pepper (Bouillón). The bouillon made with 25% flour from the shrimp by-product and 1.5% jalapeño flour was the treatment with the greatest acceptance according to the sensory evaluation carried out. This treatment was highlighted in color, flavor and general acceptability evaluations.
Keywords: by-products, shrimp, Penaeus vannamei, export, bouillon.
Información del manuscrito:Fecha de recepción: 16 de abril de 2018Fecha de aceptación: 27 de junio de 2018Fecha de publicación: 10 de julio de 2018
 
Publisher IBKNORGCORP S.A.
 
Date 2018-07-10
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artículo revisado por pares
 
Format application/pdf
text/html
 
Identifier https://journalingeniar.org/index.php/ingeniar/article/view/10
10.46296/ig.v1i2.0005
 
Source Scientific Journal INGENIAR: Engineering, Technology and Research; Vol. 1 No. 2 (2018): INGENIAR Scientific Journal: Engineering, Technology and Research; 23-32
Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación. ISSN: 2737-6249.; Vol. 1 Núm. 2 (2018): Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación; 23-32
2737-6249
10.46296/ig.v1i2
 
Language spa
 
Relation https://journalingeniar.org/index.php/ingeniar/article/view/10/21
https://journalingeniar.org/index.php/ingeniar/article/view/10/22
 
Rights Derechos de autor 2018 Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación. ISSN: 2737-6249.
https://creativecommons.org/licenses/by-nc-sa/4.0
 

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