Effect of drying methods and beheading of dried sardines on nutritional, microbiological and sensory qualities
| dc.contributor.author | Mwasele, A. A. | |
| dc.date.accessioned | 2021-04-22T08:23:13Z | |
| dc.date.available | 2021-04-22T08:23:13Z | |
| dc.date.issued | 2019 | |
| dc.description | A dissertation in Food Quality and Safety | en_US |
| dc.description.abstract | The purpose of this study was to determine the effect of drying methods and beheading of dried sardines on nutritional, microbial and sensory qualities. Fresh sardines from Lake Victoria were dried by three different solar drying methods (solar dryer, rack and ground). Dried sardine from each drying methods were divided in two portions (whole body and beheaded part). Analytical samples were analysed using AOAC and ISO standard methods for nutritional and microbial qualities. Both sardines body parts samples were subjected to sensory evaluation for Qualitative Descriptive Analysis and consumer liking using 1 – 9 Hedonic scale. Results showed significant differences (p<0.05) in drying methods and body parts, with solar dried samples having a higher protein and fat content than rack and ground in all body parts. Ground dried samples had higher ash and moisture content than respective counterpart. There were no significant differences (p< 0.05) in drying methods on mineral composition, but there were significant differences (p< 0.05) in body parts with whole body having higher Potassium content 4852±052 mg/Kg DM than 2241.5±0.33 mg/Kg DM in beheaded part. Moreover, the results showed that ground dried sample had higher microbial count than rack and solar dried samples, but there were no E. coli and S. aureus detected. Sensory evaluation results showed significant differences (p<0.05) in the mean intensity score in colour and sandiness attributes with solar dried samples having higher silver colour intensity value of 6.6±0.24 as compared to 5.9±0.42 in ground dried samples. However, the ground dried samples had higher sandiness intensity with value 5.9±0.25 than rack and solar samples. Therefore, the findings suggest that samples dried using solar dryer have comparatively good nutritional value and quality followed by rack dried sardine. | en_US |
| dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/123456789/3423 | |
| dc.language.iso | en | en_US |
| dc.publisher | Sokoine University of Agriculture | en_US |
| dc.subject | Drying methods effect | en_US |
| dc.subject | Dried sardines | en_US |
| dc.subject | Nutritional | en_US |
| dc.subject | Microbiological sensory qualities | en_US |
| dc.title | Effect of drying methods and beheading of dried sardines on nutritional, microbiological and sensory qualities | en_US |
| dc.type | Thesis | en_US |