Technological alternatives to combat the lionfish (Pterois volitans, Linnaeus 1758) invasion in the Colombian Caribbean

Abstract

The study was conducted at the Fisheries and Aquaculture Center (CPA) of the Fisheries Engineering Program at the University of Magdalena, located in Taganga, Santa Marta, Colombia. Microbiological and bromatological analyses, as well as acceptability testing, of the final products were performed in the laboratories at the main campus of the University of Magdalena in Santa Marta. The products were made with formulations established by the CPA for fish chorizos and butifarras, under the same working conditions. Two batches of each product were processed, establishing the yield by species according to their size and weight. Fillets from specimens with an average size of 36.50 cm (batch 2) showed a higher yield (44%) than those of 25.03 cm (batch 1). In general, the pulp and products made with lionfish (Pterois volitans) presented high levels of protein and low amounts of fat, confirming the nutritional quality of this raw material and its derivatives (chorizos and butifarras). The proximate chemical composition of P. volitans chorizos and butifarras does not show significant differences in moisture, protein, fat, and ash levels. When compared with the specifications established in NTC 1325, it is observed that the protein fractions of these cooked sausages are between the selected and standard categories (12 and 10% respectively) and below the Premium (14%). Microbiological results obtained in both the pulp and the P. volitans chorizos and butifarras are below the maximum limits allowed according to Resolution 122-2012 of the MPS and NTC 1325-2008 (5th update). The sausages studied were well accepted by untrained panelists, with the majority choosing levels 1 and 2, extremely pleasant and very pleasant, respectively. However, when analyzing the individual color, texture, flavor, and aroma of each product, no statistically significant differences were observed between their organoleptic characteristics. The results obtained in this study are expected to encourage their capture and consumption.