Effects of drying process on biochemical and microbiological quality of silverside (fish) Atherina lagunae

Abstract

Changes in biochemical and microbiological quality of silverside during two drying process were investigated. Total fatty acid and amino acid contents in silverside were 5.42 and 10.9 g 100 g )1 fresh sample, respectively, in which, palmitic acid and glutamic acid were the most abundant. N-3 and n-6 polyunsaturated fatty acids (PUFA) levels were 0.59 and 0.62 g 100 g )1 fresh silverside respectively. After hot air and solar drying treatments, Peroxide value and thiobarbituric acid reactive substances of the total lipids increased significantly (P < 0.05) to reach 2.58 and 3.41 meq active O 2 kg )1 oil and 0.87 and 1.27 mg MA kg )1 oil, respectively. Fatty acid profile of non-polar lipid remains unchanged during experimental drying process. However, PUFA (% of total fatty acids) of polar lipid decreased significantly (P < 0.05) during both drying process with lower levels in solar drying process. Drying conditions had a significant effect on the microbiological quality. Therefore, mesophiles and total coliforms increased within drying treatment with higher counts in solar drying process.

The Effect of Active and Vacuum Packaging on the Quality of Turkish Traditional Salted Dried Fish “Çi̇roz”

“…For fresh fish and çi-roz samples, the chemical composition values were determined as follows: moisture 50.1 ±1.1 mg/100g and 18.5 ±0.2 mg/100g, ash 1.3 ±0.1 mg/100g and 5.2 ±0.3 mg/100g, total protein 20.4 ±2.0 mg/100g and 38.28 ±2.0 mg/100g, total fat 25.08 ±0.8 mg/100g and 37.42 ±0.6 mg/100g. This is in agreement with the conclusions made by literature data (Guizani et al, 2008;Selmi et al, 2010;Bae et al, 2011).…”

“…The maximum values of PV were found 39.66 ±1.04 meq O 2 /kg for çiroz packaged in oxygen absorber in the sixth month of storage and 41.94 ±1.33 O 2 /kg for çiroz packaged in vacuum in the five month of storage. Similar results were reported by Selmi et al (2010) for dried fish products.…”

Effects of Hot Smoking and Sun Drying processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)

“…Nevertheless, cooking and preservation techniques could cause modifications in proximate composition, fatty acids and amino acids as well as changes in solubility and nutritional quality of fish [Castrillon et al, 1997;Yamamoto & Imose, 1989;Selmi et al, 2010]. It is obvious that smoking and sun drying are able to meet the market objectives for which the methods have been commonly used by fish mongers and artisanal fishers globally particularly in West Africa.…”

Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus

“…The limitation to control weather conditions, drying process and parameter, high labor cost, insect infestation, the requirement of large drying area, mixing with dust and other foreign particles (Jain and Pathare, 2007) long processing time and poor hygiene of product have led to the development of kiln dryers or solar dryers. Hot air drying employs convection system with controlled air velocity and humidity, high temperatures but involves high energy consumption, bacterial contamination and possible quality change (Selmi et al, 2010). Traditionally, fish products were immersed in concentrated solutions containing salt or other curing agents that can impregnate into the muscle (Valencia-Pérez et al, 2008) and used as a pre-treatment before drying to achieve good quality product (Taiwo et al, 2003).…”