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Enhancing the value of small fish species for food and nutrition security through improved drying and packaging

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https://ir.library.oregonstate.edu/concern/conference_proceedings_or_journals/mg74qs08f

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  • Drying is affordable preservation method used where poorly developed logistics limit marketing of fresh fish. In Eastern Africa dried Rastrineobola argentea (Dagaa) is an important source of low cost stable dietary protein. The fishery is characterized by high post-harvest losses and products are often of low quality, restricting the sales to low income groups shopping in open-air markets. This study aimed at improving the quality of dried small fish and determines the marketing potential of improved dried Dagaa and industrially dried capelin as new products where traditionally dried small fish are commonly found. The influence of drying and packaging methods on lipid degradation, sensory properties and microbial quality of products during storage was assessed, as well as the marketing potential of dagaa and capelin dried under more hygienic conditions. Drying under controlled conditions improved quality, and when atmospheric oxygen was excluded by vacuum packaging, dried fish became more stable during storage with less lipid degradation, less rancid odor and lower counts of microbes. The products obtained high acceptability ratings, indicating there is market potential for improved dried dagaa and capelin among consumers of traditional dried small fish. The results from this study show that well processed and could contribute to food and nutrition security. Keywords: Dagaa, capelin, drying, quality, acceptability
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  • Seattle, Washington, USA
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