Study of chemical factors, nutritional value and acceptance of dried flavored Kilka (Clupeonella cultriventris) produced by industrial method

This aim of present study is to prepare Kilka dried flavored (Clupeonella cultriventris). We evaluated nutritional value, chemical factors and shelf life in salt (group 1), vinegar (group 2), mustard Sauce (group 3) and tomato sauce (group 4)-treated flavored dried Kilka. Flavored Kilka were placed in industrial dryer for 12 hours (in per 40 and 80 oC temperatures) and packaged through conventional method. Sampling was done after production and intervals 15 days. Salt absorption was 10%. Protein levels was showed significant changes in treatment 3 compared with treatment 2 (p<0.05). During storage in room temperature, was observed significant difference in chemical factors such as  TVB-N, pH, peroxide value and Thiobarbitouric acid and sensory factors such as odor, flavor and color(p<0.05). Moisture, fat and ash remained unchanged. Flavor did not significant differences in 1 and 2 treatments compared with other groups(p>0.05). Color and fragility decreased significantly in 3 and 4 groups(p<0.05). Fragility increased significantly in treatment 2 compared with 3 and 4 groups(p<0.05). Our results demonstrated that vinegar treated Kilka has a better quality compared with other treatments. Experimental treatments had a favorable quality for 45 days in room temperature.