Evaluation of different drying methods on shelf-life quality of mrigal Cirrhinus mrigala (Hamilton, 1822)
2020
Jha, Dilip Kumar | Shrestha, Madhav Kumar | Sah, Shyam Kishor | Pradhan, Neeta | Rai, Sunila
Smoking and sun-drying are the standard methods practised for fish drying in Nepal. Solar and hybrid-solar drying methods were evaluated along with the smoking and sun-drying methods for shelf-life quality of dried mrigal Cirrhinus mrigala (Hamilton, 1822). The moisture content of fish increased significantly (P < 0.05) from 0 to 30 days of storage in all the drying methods. There was no significant decrease (P > 0.05) in the crude protein content of dried fish in all the drying methods during 30 days of storage except in hybrid-solar dried fish. The crude fat content decreased significantly (P < 0.05) in all the drying methods from 0 to 30 days of storage except in smoke-dried fish. The pH value, free fatty acid (per cent oleic acid) and total plate count (cfu.g-¹ ) were within the permissible range in all the drying methods. The increment of peroxide value in smoking and hybrid-solar dried samples was within the permissible range, and those of sun and solar dried samples were above the range. Based on the results of short drying hour and permissible peroxide value, smoking and hybrid-solar drying methods were selected for experiment to verify the quality of the dried fish stored for 90 days in two mountain districts (Rasuwa and Jumla). The results of 90 days storage experiment were similar to the previous results of smoking and hybrid-solar dried fish for 30 days storage. The present study suggests that mrigal fish dried by smoking and hybrid-solar drying methods are safe to consume for 90 days.
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Эту запись предоставил Universiti Putra Malaysia