Suitability of a superheated steam dryer for drying sardines

Abstract

The suitability of a superheated steam dryer for drying sardines was investigated. Proximate composition (moisture, crude protein, crude fat, ash, and crude fibre; minerals-calcium, zinc, iron) for fresh, oven dried (OD) at 100 °C, oven dried (OD) at 120 °C and superheated steam dried (SSD) sardines at 120 °C was evaluated and the results reported on a dry matter basis. There were significant differences (p<0.05) in moisture, crude fat, and ash content among fresh and dried samples, but not for crude protein or crude fibre. The crude protein % content of fresh, OD at 100 °C, OD at 120 °C, and SSD, was 78.17, 78.40, 75.77, and 76.05 and crude fibre % was 0.59, 0.12, 0.02, and 0.13, respectively. The SSD sardines had the highest fat content (11.8 %) and the fresh sardines had the lowest (8.1 %). There was a significant difference in calcium content (p<0.05) but not for zinc and iron content. Overall, SSD retained the nutrients of sardines well.