Bromatological, physical and organoleptic characteristics of paiche preserves (Arapaimas gigas) in sacha inchi oil (Plukenetia huayllabambana), sesammo indicum (Sesamum indicum) and peanuts (Arachis hypogaea)

Características bromatológicas, físicas y organolépticas de conservas de paiche (Arapaimas gigas) en aceite de sacha inchi (Plukenetia huayllabambana), ajonjolí (Sesamum indicum) y maní (Arachis hypogaea)

The present research work belonging to the "PROYECTO FOCICYT PFOC 5-28-2017 Universidad Técnica Estatal de Quevedo " jointly with ASOARAPAIMAS, focused on the study of elaboration of canned paiche (Arapaimas gigas) using two types of cuts (loin and belly) in olive oil. (Sacha inchi, sesame and peanut) obtained by pressing (cold) in containers of (tin and glass). The development of the research was carried out obtaining the oilseeds, then the extraction of oil to make the preserves, considering that the bromatological characteristics of the oils were compared ANOVA by factorial arrangement A * B and for canned an ANOVA with factorial arrangement A * B * C, for the effects between levels, Tukey significance tests (p <0.05) were applied, using the statistical packages “STATGRAPHICS” and “STATISTICA”. By means of organoleptic analysis, better treatments were specified. Regarding the results obtained, it was determined that the oils are rich in monounsaturated and polyunsaturated fatty acids, the best characteristics in pH and ash, for acidity, relative density and peroxide and humidity index, each of the oils are within the parameters established by the Ecuadorian regulations, the types of cut of the paiche sin (Arapaimas gigas) Loin presented a higher percentage of protein 19.33% and a low in fat 5.31%, the belly with 16, 29% of protein presented a higher fat percentage of 16.69. While canned paiche produce better results where sesame oil and peanuts were applied, using the type of loin cut, influenced by the tin container.