Estandarización de métodos y parámetros de control de calidad en la pesca artesanal

Abstract

Artisan fishing in Peru (Lima – Chorrillos) located in the Pacific Ocean, is an important sector (7% of GDP) and of high social impact at the national level (10% of the PEA), faces many challenges, must be sustainable, profitable and meet customer expectations at the same time. In this context, an exploratory, correlal and cross-cutting study was developed with the aim of identifying the critical factors that have the greatest impact on the value chain of the extraction, landing, marketing and consumption phases in artisanal fisheries. It was found that the methods and parameters of quality control of the product should be standardized for this purpose qualitative methods (organoleptic criteria such as: general appearance and gills) and quantitative (pH, MRA water retention, Distell) based on authors such as J.J. Connell and Bolger. managing to demonstrate the effectiveness of pH as a measure of fish freshness and also propose a strategy that effectively communicates to the final consumer and achieve an increase in the incomes of fishermen engaged in artisanal fishing. It is suggested to extend this study to other artisanal docks, rivers and lagoons; and supplement this study with the other problem which is the type of fish that is sold.

Date of Award	2020
Original language	Spanish (Peru)
Supervisor	Alejandro Gallegos Chocce (Asesor)