Elaboración de sopas típicas de la Región Caribe apartir de subproductos de la trucha oncorhynchus mykiss

Abstract

This work was intended to raise awareness of the importance of gastronomy in the Caribbean Region at a cultural historical level according to the development of its traditions and wisdoms, these are used in the preparation of some typical dishes; For this, a bibliographic review was carried out and an analysis was generated that detailed the way in which gastronomy unfolds and the impact it has on the population. Precisely and in relation to the above, a proposal was created at the gastronomic level, which in turn allowed to open a stage in the industrialization of typical food; in this way the standardization of a typical soup of the Caribbean region was made based on by-products of the Oncorhynchus mykiss trout, through the continuity of the literature review; similarly, one of the most used recipes by the Caribbean with tails or fish heads was selected and adapted. In the same way a series of prototypes of soups with the specific characteristics was elaborated, to then be vacuum packed and generate a process of conservation of the same in several periods that contemplate from 0 to 30 days. This contribution is linked to the social problem of hunger that exists in Colombia and emphatically in the Caribbean region, when producing these typical soups, it is sought to take advantage of the raw material that is usually wasted in the food industry, to extend the product's life cycle and to be able to impact the hunger problem. Thus, to finalize and taking into account the mentioned aspects, the result of the work is achieved thanks to the sensory analysis that is carried out by means of semi-trained panelists and consumer panelists, who determined the different representative variables of a trout by-product soup and the product acceptance.