Utilización de un antioxidante líquido formulado con el 25% de BHT (Butilhidroxitolueno) para tratamiento de harinas de pescado de pelágico entero.

Abstract

The present study sought to evaluate the behavior of the antioxidant Butyl Hydroxytoluene (BHT), applied to treatments of whole pelagic fishmeal, establish the optimal dose of the product, determine the shelf life, and monitor the different quality parameters for determine stabilization. The approach was quantitative - descriptive. The experimental design consisted of a 4x3 matrix; 4 samples (M0, M1, M2, M3, M4), and three repetitions. The results indicated that the dose that meets the highest quality parameters is M3 (4.0 kg/ton), In terms of determining the useful life of fishmeal, the chemical analysis determined that between days 1 and 7 no differences were shown. significant, stabilizing on day 5. When monitoring the different quality parameters to determine the stabilization of the fishmeal according to the different doses, the organoleptic characteristics were the same, considering the smell, color, and acidity. The main difference was in the Anisidine Index, which showed that of the 4 samples, M3 showed a better result in terms of flour fat preservation.