Value adding technique - Drying of pelagic fish
The aim of the project was to improve the processing process and the quality and safety of dried sardines produced in Kenya. Like looking at new products such as dried capelin from Iceland for possible export to Kenya. The results showed that it was possible to ensure the quality of dried products such as capelin in Iceland. During indoor drying, conditions such as temperature can be controlled, thus preventing protein deformation and fat development. The results also showed that sardines, which were dried outdoors in Kenya at higher temperatures compared to indoor drying, were of poorer quality, as protein deformation occurred along with evolution. On the other hand, market surveys in Kenya showed that a certain group of consumers liked dried capelin from Iceland and were willing to buy the product.
The objective of the project was to improve the process and quality and safety of dried sardines produced in Kenya. As well as introduce new products from Iceland like dried capelins a possible export to Kenya. Results showed that it was possible to control the quality of dried products like capelin in Iceland. By indoor drying, the conditions can be controlled, like temperature and providing denaturation of proteins and oxidation of fat. Results also showed that sardines dried in open air in Kenya with higher temperature compared with indoor drying, had lower quality, were denaturation of proteins and oxidation of fat occurred. Market research indicated that certain social groups of consumers in Kenya liked indoor drying capelin from Iceland, and were willing to by such product.