Procesamiento de la tilapia (oreochromis), en la parroquia Madre Tierra, provincia de Pastaza como parte del proyecto de piscicultura del Ministerio de Agricultura, Ganadería, Acuacultura y Pesca (MAGAP)

Abstract

This paper aims at culinary processing of tilapia (Oreochromis) according to the characteristics of this fish in the Parish Mother Earth in the province of Pastaza. The oversupply has begun to be felt in this area, so this research as part of the aid offered by the Directorate of Aquaculture and Fisheries Zone 3 new alternatives for the sale of this product is sought. In this investigation a test of sensory acceptability and test of acceptability within a hedonic scale teachers practical area of the School of Gastronomy, where sample was applied to the art kitchen deep frying has a acceptability of 100% taking into account the boiling water bath techniques and had the lowest results reaching 75% of technical acceptability and sauteed, grilled, poached, steamed and baked achieved a result of 90% acceptability. Based on the above results a recipe is created with suitable for processing tilapia cooking techniques, except the techniques obtained a lower acceptability 80%, in order to provide alternatives to the consumption of fish and build ventures premises food service where you can use this recipe. We conclude that tilapia prepared with technical deep frying was the most accepted and recommended to keep doing this kind of research to which the natives know how to provide better service to tourists.