Desarrollo y optimización de un proceso tecnológico para la elaboración de conservas artesanales de atún: Enfoque en calidad, seguridad alimentaria y aplicabilidad en comunidades costeras.

Abstract

The study focused on developing and optimizing a technological process for artisanal tuna canning, emphasizing quality, food safety, and its applicability in Ecuadorian coastal communities. The research validated a thermal sterilization process that achieved a cumulative F₀ value of 11.21 minutes at 240°F, significantly exceeding the minimum required value of 2.52 minutes for eliminating Clostridium botulinum spores. Microbiological analyses confirmed the total absence of coliforms and E. coli in the final product, validating the effectiveness of the thermal treatment. Physicochemical parameters showed histamine levels of 23 ppm and a pH of 5.85, remaining within industry-established acceptable ranges. The developed process proved technically viable for implementation in domestic settings, using accessible equipment such as manual autoclaves and following reproducible protocols. Economic analysis revealed a unit cost of 1.99 USD per can, suggesting the commercial viability of the process. Sensory evaluation using Likert scales indicated favorable product acceptance, although with room for improvement in aspects such as salinity and texture. The study concluded with a community engagement project proposal to transfer this technology to fishing communities, offering a sustainable alternative for food preservation and income diversification in these populations. The results suggest that the developed method could significantly contribute to the socioeconomic development of coastal communities, providing a practical solution to the food preservation challenges faced by fishing families.