The effects of four preservation methods on length, weight and condition factor of the clupeid Sardinella aurita Val. 1847

Abstract

Formalin preservation, freezing, and salted and non-salted smoking are often used to preserve fishes. Body proportions of fish show changes upon preservation when applying different preserving techniques: most authors report a decrease in length and some authors report changes in weight and condition factor (k). Four groups of round sardinella (Sardinella aurita) were subjected to the above treatments. Initial fork length (cm) and weight (g) ranged from 8.7 to 10.8 cm and 6.74 to 11.4 g, respectively. All fish decreased in both length and weight, with highly significant (P < 0.05) differences. Condition factor decreased in all treatments except formalin. Percentage reductions in length, weight, and condition factor were 11.0, 68.0 and 54.8% with salted smoking; 13.0, 69.3 and 53.3% with non-salted smoking; 3.0, 14.1 and 6.7% with freezing; and 7.1, 13.3 and 108.1% with formalin preservation, respectively. Shrinkage was the least with freezing, followed by formalin, salted smoking, and non-salted smoking preservation.