A Study on of Temperature Optimization for The Processing of Dried Goldstripe Sardinella (Sardinella gibbosa)
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Abstract
This research aims to study the optimal temperature for dried goldstripe sardinella processing by varying the drying temperature at three levels: 50, 60, and 70˚C. The physico-chemical characteristics (color value, cutting strength, work of shear, moisture content, water activity, thiobarbituric acid reactive substances and peroxide value)and sensory acceptance (9-point hedonic scale) of dried goldstripe sardinella at different temperatures were analyzed. The results indicated that the optimal drying temperature is 60˚C, as the product exhibited good characteristics and the highest sensory acceptance scores. Additionally, higher drying temperatures affected the physico-chemical characteristics, including the L* (lightness) and a* (redness) values, with the lowest values observed at 70˚C. Meanwhile, the b* (yellowness) value was highest at 60˚C (p≤0.05). The cutting strength and work of shear values were highest for dried goldstripe sardinella at 70˚C. The moisture content and water activity (aw) of the dried goldstripe sardinella at all drying temperatures showed significant differences (p≤0.05). The moisture content ranged from 13.04% to 18.21%, which is consistent with the Thai community product standards (moisture not exceeding 20%). The water activity was highest at 0.54 for dried goldstripe sardinella at 50˚C. The thiobarbituric acid reactive substances content and peroxide value tended to increase with drying temperatures increased. Sensory acceptance showed that dried goldstripe sardinella at 60˚C received the highest acceptance scores in terms of color, odor, taste, and overall acceptance, with scores of 7.53, 7.67, 7.63, and 7.87, respectively.
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