Next Article in Journal
Automatic Discrimination between Scomber japonicus and Scomber australasicus by Geometric and Texture Features
Previous Article in Journal
Immune-Endocrine Interactions in the Fish Gonad during Infection: An Open Door to Vertical Transmission
Article Menu
Issue 3 (September) cover image

Export Article

Open AccessArticle
Fishes 2018, 3(3), 25; https://doi.org/10.3390/fishes3030025

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

1
Department of Fisheries Technology, Faculty of Fisheries, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
2
Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet 3100, Bangladesh
*
Author to whom correspondence should be addressed.
Received: 3 May 2018 / Revised: 12 June 2018 / Accepted: 20 June 2018 / Published: 25 June 2018
Full-Text   |   PDF [1473 KB, uploaded 25 June 2018]   |  

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. View Full-Text
Keywords: drying methods; chemical composition; silver carp; sensory properties drying methods; chemical composition; silver carp; sensory properties
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Rasul, M.G.; Majumdar, B.C.; Afrin, F.; Bapary, M.A.J.; Shah, A.A. Biochemical, Microbiological, and Sensory Properties of Dried Silver Carp (Hypophthalmichthys molitrix) Influenced by Various Drying Methods. Fishes 2018, 3, 25.

Show more citation formats Show less citations formats

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Fishes EISSN 2410-3888 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top