Development of a compressed product made with sardine

Area of Science:

• Food Science
• Marine Biology
• Nutrition

Background:

• Low per capita marine product consumption in Mexico is linked to high preservation costs and market prices.
• Previous research developed cost-effective, preserved fish patties from lean fish species.
• Sardines, being abundant and less expensive, present an opportunity to improve fish accessibility.

Purpose of the Study:

• To adapt the pressed and salted fish patty technique for sardines.
• To ensure the quality and preservation of sardine patties, addressing potential issues like fat oxidation.
• To develop an affordable, high-protein seafood product for broader population segments.

Main Methods:

• Sardines were processed into pressed and salted patties, with measures to protect fat from oxidation using BHT and citric acid.
• Optimization involved testing different ingredient ratios, including salt (NaCl), corn flour, and condiments.
• Sensory evaluations and shelf-life studies were conducted under environmental conditions.

Main Results:

• The optimal sardine patty formulation included descaled sardine, 8% NaCl, 10% corn flour, and a condiment mixture.
• The final product contained 32% high-quality protein and demonstrated a shelf life of at least six months.
• The cost per gram of protein was one-third lower than fresh or canned sardines, with 82% consumer acceptability.

Conclusions:

• Preserved sardine patties offer a viable, cost-effective solution to increase marine product consumption in Mexico.
• The developed product provides a nutritious and affordable protein source, particularly for lower socio-economic populations.
• This innovation addresses food accessibility challenges while promoting the utilization of abundant marine resources.