Effect of salting and pressing on quality characteristics of spotted sardine (Amblygaster sirm) during different storage conditions

Publication date: Available online 14 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): Michael Wawire, Negasi Tsighe, Abdu Mahmud, Bereket Abraha, Irene Wainaina, Solomon Karimi, Zekeria AbdulkerimAbstractThe 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* ...
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research