Majallah-i ̒Ilmī-i Shīlāt-i Īrān (Jan 2018)
Study of chemical factors, nutritional value and acceptance of dried flavored Kilka (Clupeonella cultriventris) produced by industrial method
Abstract
Objectives of the present study were to prepare dried flavored Kilka (Clupeonella cultriventris) and evaluate nutritional value, chemical factors, yeast and mold growth and shelf life of the final products. Four groups of flavored Kilka were prepared including fish that were lightly salted (group 1), lightly salted combined with vinegar (group 2), lightly salted combined with mustard sauce (group 3) and lightly salted combined with tomato sauce (group 4). Flavored Kilka were placed in an industrial dryer for 24 hours at 40 and 80oC. Packaging of samples was performed according to the conventional method. Sampling was performed after production of the final products and at intervals of 15 days. The amount of salt absorption was 24%. The amount of protein in group 3 was significantly higher than group 2 (P0.05), whereas Flavor in the group 3 and 4 was significantly changed (P<0.05). Color and fragility were significantly decreased in the group 3 and 4 (P<0.05). Fragility was significantly increased in group 2 compared with that of group 3 and 4 (P<0.05). Yeast and mold were not observed in experimental treatments during 45 days of storage at room temperature. Results demonstrated that vinegar treated Kilka showed the highest quality among others. Experimental treatments represented appropriate qualities during 45 days of storage at room temperature.
