Aplicación del proceso de la técnica de ahumado empírico-artesanal en trucha y tilapia para uso en recetas ecuatorianas

Abstract

This intervention study has as objective to employ the empirical-artisanal smoked technique process in trout and tilapia for its use in Ecuadorian recipes with the purpose of offering a product that keeps ancestral flavors but being attentive at controlling the process for neither affecting the fish properties nor risking the consumer’s health. For fulfilling this goal, it was essential to investigate if the smoked technique exists in fresh water fish such as trout and tilapia of our locality as well as to identify the places where these kinds of fish could be found since they are not easy to acquire. Finally, the smoked technique was incorporated in the most outstanding traditional dishes of our country. For this study, a qualitative methodology was employed. It consisted of the literature review as well as the revision of different processes to be used. Furthermore, an ethnographical observation was carried out in the places where trout and tilapia are found, visits to markets where we could see the acceptance of the product. Likewise, the quantitative data was obtained by means of validations of experts on the topic and using specific rubric forms for each one of the members of the chosen panel. In order to finish the project, ten very popular traditional dishes in the country were prepared using smoked trout and tilapia with the aimed technique where the taste, smell, color and texture of the final product were highlighted as well as the acceptance among consumers.