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Effect of salting and pressing on quality characteristics of spotted sardine (Amblygaster sirm) during different storage conditions
- Wawire, Michael, Tsighe, Negasi, Mahmud, Abdu, Abraha, Bereket, Wainaina, Irene, Karimi, Solomon, Abdulkerim, Zekeria
- Subtropical plant science 2019 v.79 pp. 47-54
- Amblygaster sirm, Escherichia coli, Salmonella, Staphylococcus aureus, air conditioning, coliform bacteria, color, crude protein, free fatty acids, lipid peroxidation, lipids, microbiological quality, mineral content, oxidation, p-anisidine value, pH, peroxide value, plate count, pressing, relative humidity, salt content, salting, sardines, sensory evaluation, sensory properties, storage conditions, temperature, thiobarbituric acid-reactive substances, water content
- The effect of pre-treatment (salting and pressing) on the keeping qualities of spotted sardine (Amblygaster sirm) was investigated. Fish were stored under two different conditions of temperature and relative humidity: Massawa ambient conditions (M; 30–35 °C/46–55%) and air conditioned room (A; 25–29.5 °C/48–61%). Microbiological analysis (total plate count, total coliforms, E. coli, S. aureus, Salmonella spp., V. parahaemolyticus, halophilic count and total fungal count), biochemical analysis (crude protein, moisture, fat, ash, mineral content, pH, salt content, color), lipid oxidation (total lipids, free fatty acids (FFA), peroxide value (PV), thiobarbituric acid value (TBARS), p-anisidine value) and sensory properties were measured on a weekly basis (6 weeks).There was a decrease in the moisture content but no significant changes (p < 0.05) in crude protein (24.19–26.44%), fat (4.5–6.32%) or ash (11.8–13.0%) contents under the two storage conditions. The oxidation indicators (FFA, PV, TBARS, and p-anisidine value) were below the maximum allowable values. Salmonella and V. parahaemolyticus were absent, while the other microbiological quality indicators were below maximum allowable levels. The color of the fish darkened (L* = 49.27) after salting and pressing, due to dehydration. Sensory evaluation indicated that the sardines from both storage treatments were acceptable to the consumer.