Journal of Food Processing & Technology

Influence of drying methods and thermal treatment on the rate of drying, quality and lipid stability of sardine (Sardinella gibbosa)

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Odoli O Cyprian, Minh Van Nguyen, Kolbrun Sveinsdottir, Tumi Tomasson, Gudjon Thorkelsson and Sigurjon Arason

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Effects of drying methods and blanching treatment on the rate of drying and quality of sardine (Sardinella gibbosa) were examined
under industrial and traditional drying conditions. The drying process was evaluated using drying rate and moisture content.
After drying and during the storage, lipid oxidation, fatty acids composition, sensory attributes and protein solubility were analysed.
Dried sardine had moisture at equilibrium of 24.5% and 23% during industrial and 28.5% and 25.5% during traditional drying for
control and blanched sardine respectively. Traditional drying and blanching treatment increased lipid oxidation rate significantly
(p<0.05). Proportion of polyunsaturated fatty acids, especially EPA and DHA declined rapidly during storage. Control groups
retained desired attributes longer according to sensory evaluation. Blanched dried sardine had significantly (p<0.05) lower muscle
protein solubility than control groups. Protein solubility remained apparently stable during storage. In conclusion, traditional drying
and blanching adversely affected the final product quality and stability. A stable dried product of improved quality can be produced
from unblanched sardine dried under controlled temperature, relative humidity and wind speed.