Formulation and evaluation of sardine pickles in oil: a study on sensory attributes, proximate analysis, and microbial content

In the production of sardine pickles in oil using spotted sardinella (Amblygaster sirm) as the main ingredients, four formulations were prepared, incorporating palm oil and vinegar as primary ingredients. These formulations underwent sensory evaluation tests with 50 panellists, assessing attributes including colour, odour, texture, taste, aftertaste, and overall acceptance. Proximate analysis and microbial tests were also conducted to assess nutritional composition and microbial safety. The sensory evaluation identified the F4 sample, which had the highest palm oil (48.1%) and the lowest vinegar (2.5%) contents, as the optimal formulation, garnering the highest mean score compared to other formulations. This preferred sample exhibited moisture (48.66±3.04%), ash (0.36±0.21%), fat (9.03±5.18%), and protein (41.95±0.52%) content with zero carbohydrates. Microbial tests revealed a decline in microbial activity over the observation period, attributed to the acidic condition of the sample, rendering microorganisms such as Escherichia coli, yeasts, and mould unable to thrive. Overall, the production of sardine pickles in oil with the optimised formulation proved successful, achieving the research objectives.