Effect Of Drying Methods And Beheading Of Dried Sardines On Nutritional, Microbiological And Sensory Qualities

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