Es la carne de picudo gacho Kajikia audax (Philippi, 1887) de menor calidad nutricional a diferencia de la carne de picudo blanco Makaira nigricans (Jordan y Snider, 1901)

Abstract

This research compares the nutritional and sensory quality of the meat of two species of weevil, the gacho and the white. Samples of each species were collected at a local fish market and parameters such as protein, lipid and mineral content, as well as texture, flavor and general acceptability of the meat of each species were evaluated. The collected data was processed using statistical techniques to determine if there were significant differences between the two species. The chemical characterization was carried out in the CESECCA laboratory of the Laica Eloy Alfaro de Manabí University and standard analysis techniques were used to measure fat, ash, moisture and protein. The sensory analysis test involved 30 semi-trained volunteers who evaluated the smell and taste of the meat on a scale of 1 to 5. The results showed that there were significant differences in the sensory quality of the meat of both species, but not so. in nutrition, however, the differences found between the two species did not allow us to address in detail the possible causes given a higher nutritional quality in any of these species.