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

Objectives of the present study were to prepare dried flavored Kilka (Clupeonella cultriventris) and evaluate proximate analysis, chemical factors, yeast and mold growth and shelf life of the final products. Four groups of flavored Kilka were prepared including fish that were lightly salted (group 1), lightly salted combined with vinegar (group 2), lightly salted combined with mustard sauce (group 3) and lightly salted combined with tomato sauce (group 4). Flavored Kilka were placed in an industrial dryer for 24 hours at 40 and 80oC. Packaging of samples was performed according to the conventional method. Sampling was performed after production of the final products and at intervals of 15 days. The amount of salt absorption was 24%. The amount of protein in group 3 was significantly higher than group 2 (P