Formulación de una crema deshidratada a partir de camarón (litopenaeus vannamei) y plátano (musa paradisiaca) como alternativa en la oferta de derivados marinos

Abstract

El Oro province is a prominent region engaged in shrimp and plantain cultivation and exportation. This study aimed to create a dehydrated cream utilizing shrimp (Litopenaeus vannamei) and plantain (Musa paradisiaca) as a novel addition to the marine derivative-based food market. The formulation process drew inspiration from the ingredients and proportions used in preparing shrimp “sango.” A mixture design was executed within the statistical program Design Expert, incorporating shrimp head concentrate (% CCC), shrimp pulp (% PC), plantain (% PL), and aggregates (% AG) as factors, while overall impression served as the response variable. Optimization and statistical analysis were carried out with a 95 % confidence level using Minitab® version 18. Plantains (Musa paradisiaca) underwent evaluation for °Brix, acidity, pH, maturity index, and degree of maturity, resulting in a maturity index of 23.9. Plantains at maturity stage 3 were selected for formulating the optimized dehydrated cream. The final product underwent proximate analysis to determine moisture, ash, protein, fat, and carbohydrate content. Carbohydrates and protein were identified as the predominant components. In the physicochemical analysis, sulfite and sodium chloride concentrations were assessed, falling below the permissible limits set by food control and surveillance agencies. Although the product exhibited a pH conducive to bacterial growth, its moisture content was relatively low (4.8 %). Microbiological analysis encompassed P. aeruginosa and Salmonella spp. presence/absence tests and plate counts for E. coli, S. aureus, molds, and yeasts. All microbiological parameters adhered to the requirements stipulated in NTE INEN 2602. Sensory analysis indicated no significant difference (p>0.05) among the various formulations of the dehydrated shrimp and plantain cream in terms of overall impression. A 5-point hedonic scale was employed with 30 untrained panelists, resulting in mean scores falling between "neither like nor dislike" and "moderately like." Notably, Treatment 2 (sample 056) garnered the highest acceptance rate among all formulations.