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

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...

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Published inJournal of food composition and analysis Vol. 79; pp. 47 - 54
Main Authors Wawire, Michael, Tsighe, Negasi, Mahmud, Abdu, Abraha, Bereket, Wainaina, Irene, Karimi, Solomon, Abdulkerim, Zekeria
Format Journal Article
LanguageEnglish
Published Elsevier Inc 01.06.2019
Subjects
Color
Food analysis
Food composition
Microbiological properties
Pressing
Proximate composition
Salting
Sensory properties
Spotted sardine
Proximate composition
Microbiological properties
Pressing
Color
Sensory properties
Food composition
Food analysis
Spotted sardine
Salting
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Summary: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.
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2019.03.008