University of Guilan Aquatic Animals Nutrition 2980-8499 9 2 2023 06 22 Effects of drying by industrial and traditional methods on chemical, microbial, organoleptic characteristics, and shelf-life of flavored dried common Kilka, Clupeonella caspia Effects of drying by industrial and traditional methods on chemical, microbial, organoleptic characteristics, and shelf-life of flavored dried common Kilka, Clupeonella caspia 25 38 7027 10.22124/janb.2023.24568.1204 FA Mina Seifzadeh National Aquatic Processing Research Center, Inland Aquaculture Research Institute, Fisheries Science Research Institute, Agricultural Education and Extension Research Organization, Anzali, Iran Reza Taati Department of Fisheries, Talesh Branch, Islamic Azad University, Talesh, Iran Journal Article 2023 06 06 The purpose of this study was to produce a dry product from the whole common Kilka, Clupeonella caspia and to investigate the effect of drying on the nutritional value, microbial, chemical and organoleptic alterations during the storage time. The treatments included drying Kilka by two traditional and industrial methods and keeping in the ambient condition for 75 days. Staphylococcus, Coliform, Escherichia coli, and Salmonella were not observed in the experimental treatments. Mold and yeast were observed in the traditional and industrial treatments after 45 and 60 days, respectively. Salt absorption in the treatments was 24%. The total bacterial count (6.45-6.72 log CFU/g) was lower in the industrial treatment compared to the traditional one. Protein (43.28-43.7%) and fat (11-11.7%) were higher in the industrial treatment compared to traditional method. However, ash (10.30-11.7%) and moisture (18.50-27.40%) were higher in traditional treatment compared to industrial one. The sensory characteristics were evaluated better in the industrial treatment compared to the traditional treatment, exhibiting a significant difference during the storage time (p<0.05). TVB-N (industrial: 12.48-29.50; traditional: 12.61-29.36 mg/100g), PV (traditional: 0.09-5; industrial: 0.06-4.75 meq/kg oil), and TBARS in industrial treatment (0.02-0.99) had better quality (p<0.05) compared to traditional one (0.03-0.97 mg/kg). The industrial and traditional treatments displayed favorable microbial, chemical, and sensory characteristics in the ambient condition for 60 and 45 days, respectively. The purpose of this study was to produce a dry product from the whole common Kilka, Clupeonella caspia and to investigate the effect of drying on the nutritional value, microbial, chemical and organoleptic alterations during the storage time. The treatments included drying Kilka by two traditional and industrial methods and keeping in the ambient condition for 75 days. Staphylococcus, Coliform, Escherichia coli, and Salmonella were not observed in the experimental treatments. Mold and yeast were observed in the traditional and industrial treatments after 45 and 60 days, respectively. Salt absorption in the treatments was 24%. The total bacterial count (6.45-6.72 log CFU/g) was lower in the industrial treatment compared to the traditional one. Protein (43.28-43.7%) and fat (11-11.7%) were higher in the industrial treatment compared to traditional method. However, ash (10.30-11.7%) and moisture (18.50-27.40%) were higher in traditional treatment compared to industrial one. The sensory characteristics were evaluated better in the industrial treatment compared to the traditional treatment, exhibiting a significant difference during the storage time (p<0.05). TVB-N (industrial: 12.48-29.50; traditional: 12.61-29.36 mg/100g), PV (traditional: 0.09-5; industrial: 0.06-4.75 meq/kg oil), and TBARS in industrial treatment (0.02-0.99) had better quality (p<0.05) compared to traditional one (0.03-0.97 mg/kg). The industrial and traditional treatments displayed favorable microbial, chemical, and sensory characteristics in the ambient condition for 60 and 45 days, respectively.

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