Effect of clove extract pretreatment and drying conditions on lipid oxidation and sensory discrimination of dried omena (Rastrineobola argentea) fish

Sun‐drying is a low‐cost, low‐technology fish preservation method frequently employed in developing areas. However, the process promotes lipid oxidation and its associated undesired flavours and odours. This study investigated low‐technology solutions for impact on lipid oxidation and sensory attributes of oven‐dried omena fish (). Two oven‐drying conditions and four doses of clove water extract ‘dip’ pretreatments were studied in a complete factorial design. Lipid oxidation in dried fish was assessed by , peroxide value and fatty acid analysis by ‐. Results showed that soaking in 10 g L clove water extract for 1 h and oven‐drying at 150 °C × 30 min significantly reduced and peroxide values in omena fish by 77% and 79%, respectively, and polyene index showed improved retention of long‐chain polyunsaturated fats, compared to original drying condition. Lastly, panellists of a triangle test were able to discriminate between biscuits made with the modified and original dried fish.