Preparation of a spread from shrimp by-catch fish

The composition of shrimp by-catch fish from the Central-Western region of Venezuela at different periods of the year was studied, as well as mean size and weight of same, and the yields obtained during processing, until the edible portion (pulp) was reached. The pulp was also analyzed from the physical, chemical and microbiological (pH, basic volatile N, trimethylamine, thiobarbituric acid test, moisture, fat, protein, ashes content and mesophyll and psychrophilic counts) points of view. The purpose of these studies was to determine its quality and freshness, since said pulp was utilized for the preparation of a canned and sterilized bread spread. Results obtained indicated the pulp to have an acceptable freshness, a fact which reflected in a final product with adequate characteristics. The bread spread was also analyzed from the physical, chemical, microbiological and sensory viewpoints (objective analyses of color and texture, pH, rancidity and sterility tests, moisture, fat protein, ashes, carbohydrates, sodium chloride contents, and sensory evaluation). In addition, these analyses were repeated monthly during the three-month storage period at two temperatures. On the basis of the above-mentioned findings, it was possible to determine that the bread spread had adequate acceptability and stability during storage. Furthermore, raw material variations did not affect the final product characteristics, which resulted in a product with commercial potential.