Control de calidad en el proceso de congelado de Dorado (coryphaena hippurus, linnaeus, 1758) para exportación.

Abstract

Quality control is the set of effective efforts of the different groups of people in an organization for the development, integration, maintenance and improvement of the quality of a product, in order to make possible the manufacture and service to the satisfaction of the consumer and cheaper cost. The dorado is the most representative variety of the so-called White Fishing in Ecuador, it belongs to the Coryphaenidae family and is known commercially as Mahi- Mahi, it represents the most important fishing resource for the Ecuadorian artisanal fishery, it is extremely susceptible to deterioration. that causes important changes in its sensory characteristics, nutritional value and even in safety for consumers, that is why methods have been developed for its conservation, freezing being the most suitable for this resource because it preserves its quality and nutrients of such a way as if it would be cool. The objective of this study was to gather all the works written with scientific rigor associated with the quality control that is carried out in the process of freezing Coryphaena hippurus for export.