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...