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\hypersetup{pdftitle={Development of Improved Solar Fish Drying Process and Quality Evaluation of Dried Anchovies (Engraulis encrasicolus)   },pdfauthor={Emmanuel Saka, Mark Morti},pdfsubject={Tropentag 2016: Abstract},pdfkeywords={Anchovy, post-harvest loss},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 18-21, 2016, Vienna, Austria}}\\[1ex] \Large{``Solidarity in a competing world ---\\fair use of resources''\\[2ex]}}
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\Large{\textbf{Development of Improved Solar Fish Drying Process and Quality Evaluation of Dried Anchovies (Engraulis encrasicolus)   \footnote{\textbf{Contact Address:} Emmanuel Saka, CSIR-Food Research Institute, Food Processing and Engineering, Shiashi, 233~Accra, Ghana, \mbox{e-mail}: \email{emmanuelsaka@yahoo.co.uk}}\\[0.8ex]}}
\normalsize{\textsc{Emmanuel Saka$^{1}$, Mark Morti$^{2}$}}
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\begin{itemize*}
\item[]{\small{\textit{$^{1}$CSIR-Food Research Institute, Food Processing and Engineering, Ghana}}}
\item[]{\small{\textit{$^{2}$University of Ghana Legon, Computer Engineering, }}}
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\index[author]{Saka, Emmanuel}
\index[author]{Morti, Mark}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
Several post"=harvest losses management strategies have been developed, tested and used for various food commodities in Ghana, addressing food losses in livestock, crops and fish sectors. There still remain gaps between some lines of the various commodity value chains on the converging angles, which when addressed could have resulted in combined food commodity products and increase local products. The abundance of crops, livestock and fish among others in most endowed communities have not translated into improved livelihood, nutritional and health, largely because of  inadequate or lack of advance storage, technological, human resource, business capital and  weak food safety and handling practices.   Anchovy remains a national delicacy especially for most coastal tribes, both resident and diaspora Ghanaians, who use it largely in stews and soups.  Introduction of solar drying has help improved the quality of sun dried fish, reduce processing cost and increase the reduction in greenhouse emissions. The current study developed Anchovy (Engraulis encrasicolus) in tomato sauce.  The fish was obtained from two different drying operations; i.e. anchovy dried in a Hohenheim solar tunnel dryer (7--8 hours, 63.99 $\pm$ 10.25  oC, 0.28 $\pm$ \unitfrac[0.13]{m}{s} and 4.9 $\pm$ \mbox{6.57\,\%}), and anchovies dried using open sun.   A seven point hedonic assessment (1= like extremely, 7= dislike extremely was used to measure the level of acceptability between the open sun dried and the Hohenheim solar tunnel dried anchovies).  The solar dried fish in tomato sauce (score: 2.37), was the most preferred over the  open sun dried fish samples DAK-B (score: 2.58) and DAK-A (score: 3.02) by an untrained panel of 50 people. The results and comments profiled indicated a strong liking for an anchovy in tomato sauce product.  



 



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\noindent \textbf{Keywords:} Anchovy, post"=harvest loss
\index[key]{Anchovy}
\index[key]{Post"=harvest loss}
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