The development of Intermediate Moisture Pacific Sardines (Sardinops Sagax) by Hot Air Oven

Abstract

          Intermediate moisture fish products is a local food with popular and famous of products because of special characteristic of product such as odor, test and high nutrition especially, necessary of protein vitamin and mineral such as iodine. The aim of this research was study to drying process with hot air oven condition of 50, 60 and 70 o C replace to sun drying process. The result showed sensory evaluation 3 conditions of Intermediate moisture fish products not significant (p>0.05) but the condition of 60 o C for dried product was highest score of color, odor, taste, texture and overall liking. The physical compositions of Intermediate moisture fish products (60 o C for dried) comprised of L*, a* b*, aw and pH were 51.59, 4.33, 14.95, 0.96 and 6.66 respectively. The chemical compositions of intermediate moisture fish products (60 o C for dried) of moisture, ash, protein, lipid, fiber and salt contents were 50.98, 7.08, 34.35, 2.86 and 4.73 respectively. Lactic acid, TMA and TVB content were 12.18, 0.13 and 0.26 mg.N/100g sample.