Optimization of Marine Fish Drying Using Solar Tunnel Dryer

Reza, Md. Shaheed; Bapary, Md. Abu Jafor; Islam, Nazrul; Kamal, M.

doi:10.1111/j.1745-4549.2008.00236.x

Cited by 51 publications

(42 citation statements)

References 17 publications

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“…It has been investigated that the initial pH of Pangasius sutchi was around 7.0 which gradually reduced to 5.98 during 14 th days of ice storage period and then increased [13]. Reza [19] also observed that, for different fish species such as Silver jewfish, Bombay duck, Bigeye tuna, Chinese pomfret and ribbon fish the pH gradually increased with the lapse of storage period, and at the end of 13 days of storage the pH increased up to 7.98 and it ranged within 7.2-7.98.Our results were very much similar with the result of Reza [22]. The initial low pH was because of formation of lactic acid during anaerobic glycolysis in fish muscle might be after the death.…”

Section: Changes In Ph Under Various Storage Conditionssupporting

confidence: 85%

Effect of gill removal and gutting on the quality of Tilapia (Oreochromis niloticus) under different storage condition

2017

J App Biol Biotech

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The study was conducted to investigate the effect of gill removal and gutting on the quality of Tilapia fish (Oreochromis niloticus) during different storage period using organoleptic, biochemical and microbiological aspects. There were two groups of samples of which one was intact and other was gill and gut removed. On the basis of sensory evaluation, processed fish showed higher shelf life than intact fish in every storage condition. For intact and processed fish, proximate analysis showed that moisture content raised slightly; protein and lipid content reduced gradually and ash had little change at ambient temperature, ice and frozen storage condition. At every storage condition, pH of both samples was rapidly decreased, then again it increased gradually. Microbial load of the intact sample increased from 3.11×10 5 CFU/g to 8.5×10 6 CFU/g in ice stored sample whereas microbial load of processed sample was 2.7×10 4 CFU/g to 5.2×10 5 CFU/g at 15 th day of observation. On the other hand, microbial load of the intact sample at frozen storage increased from 3.11×10 5 CFU/g to 2.8×10 8 CFU/g but the microbial load of the processed sample increased at a level of 2.7×10 4 CFU/g to 1.9×10 7 CFU/g. Finally it is revealed that the removal of gill and gut decrease the rate of spoilage in fish which resulted in an extension of shelf life with higher nutritional value.

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Section: Changes In Ph Under Various Storage Conditionssupporting

confidence: 85%

Effect of gill removal and gutting on the quality of Tilapia (Oreochromis niloticus) under different storage condition

2017

J App Biol Biotech

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“…It has been reported that the acceptable limit of total plate count for fresh fish is 7 log CFU/g [23]. The APC of some marine dried fish range between 3.27 and 4.49 log CFU/g [24]. Mansur et al [25] reported that the total bacterial count of some sun-dried fishes range between 1.84 and 5.3 log CFU/g.…”

Section: Discussionmentioning

confidence: 99%

Biochemical, Microbiological, and Sensory Properties of Dried Silver Carp (Hypophthalmichthys molitrix) Influenced by Various Drying Methods

Rasul

Majumdar

Afrin

et al. 2018

Fishes

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Abstract:An experiment was performed to evaluate the effects of different drying methods with different pre-treatments on the physico-chemical, microbiological, and sensory properties of the silver carp, Hypophthalmichthys molitrix. In order to achieve this objective, the collected fresh fish were dried using traditional (without any pre-treatment), improved (fish soaked in a 5% salt solution for 10 min and then treated with chili powder (0.3%) and turmeric powder (0.3%)), and solar tunnel (fish soaked in a 5% salt solution for 10 min) drying methods. The results showed that the dried fish produced by the solar tunnel drying method were rehydrated more rapidly than the products produced by the traditional and improved drying methods. The moisture content of the dried H. molitrix was varied from 18.24 to 25.43% on a fresh matter basis. There was no significant (p > 0.05) difference found regarding the protein, lipid, and ash content among the different drying methods on a dry matter basis. The total volatile base nitrogen (TVB-N) contents ranged between 37.58 and 45.03 mg/100 g, and significantly (p < 0.05) the lowest TVB-N was observed in dried fish produced by the solar tunnel drying method. Moreover, the highest peroxide and acid values were found in the traditionally produced dried fish as compared with the fish dried by the improved and solar tunnel drying methods. The aerobic plate count of dried fish ranged from 4.52 to 7.51 log CFU/g. The sensory evaluation results revealed that the solar-dried products showed superior quality than the products produced by the traditional and improved drying methods. The results revealed that the dried fish produced by the solar tunnel drying method provided the best product in terms of physico-chemical, microbiological, and sensory aspects.

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“…Reza et al [34] observed that the total TVB-N content were 5.3 to 19.0 mg/100 g in traditionally sun dried ribbon fish. According to Connell [26], the upper limit of TVB-N is 30 mg/100 g, which certify the acceptable level for fin fish dried products.…”

Section: Discussionmentioning

confidence: 99%

Quality Assessment of Improved Sun Dried Ribbon Fish (Trichiurus haumela) by Salt and Turmeric Powder Treatment

2017

IJACEBS

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Abstract-A study was conducted to formulate a decent quality salted dry ribbon fish (Trichiurus haumela) using solar tent dryer. Sodium salt and turmeric (Curcuma longa) powder were used as ingredients. The quality changes during different storage conditions were examined using organoleptic, biochemical and bacteriological assessment. The contents of moisture, protein, lipid and ash were measured as 17.16˗24.90%, 50.95˗56.47%, 4.97˗7.12% and 12.74˗17.20%, respectively within 42-46 hours of drying condition. The bactericidal effects of salt and turmeric on dried fish were studied. The turmeric treatment significantly reduced bacterial growth (P<0.05) than that treated with salt. The lowest bacterial load of 2.1×10 5 cfu/g was found in turmeric treated samples, followed by 2.4×10 5 cfu/g in salted samples and the highest of 3.0×10 5 cfu/g in control samples within seven days' storage condition.

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Optimization of Marine Fish Drying Using Solar Tunnel Dryer

Cited by 51 publications

References 17 publications

Effect of gill removal and gutting on the quality of Tilapia (Oreochromis niloticus) under different storage condition

Effect of gill removal and gutting on the quality of Tilapia (Oreochromis niloticus) under different storage condition

Biochemical, Microbiological, and Sensory Properties of Dried Silver Carp (Hypophthalmichthys molitrix) Influenced by Various Drying Methods

Quality Assessment of Improved Sun Dried Ribbon Fish (Trichiurus haumela) by Salt and Turmeric Powder Treatment

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