Propuesta de elaboración de marinados para pescados y mariscos a base de frutos cítricos como: maracuyá, piña, kiwi y taxo en combinación con hierbas aromáticas

Abstract

This intervention project seeks to generate a different and innovative way in the elaboration process for marinated fish or shellfish, with a base of citrus fruits and aromatic herbs. In Ecuador, the use of marinades for flavoring or seasoning fish or shellfish are simple and contain almost always basic ingredients like oil, lemon, vinegar and spices; the idea of adding new ingredients, is born from the desire to experiment with new flavors and combinations that will bring new sensations to the tasters palate. This project was based mainly on the collection of bibliographic information and the observation method, as to identify the different types of fish and seafood that are consumed in Ecuador, information was gathered through surveys and focus groups, which it could be observed that people are willing to try new blends and be able to demonstrate that with other ingredients are also obtained good flavors, generating new sensations in the mouth of all consumers. Finally, we evaluated organoleptic characteristics, the mounting of dishes, and its acceptance within the objetives.