Biochemical, Microbiological, and Sensory Properties of Dried Silver Carp (Hypophthalmichthys molitrix) Influenced by Various Drying Methods
Abstract
:1. Introduction
2. Results
2.1. Water Reconstitution of Sun-Dried Fish
2.2. Changes in pH Value
2.3. Proximate Composition of Dried Silver Carp
2.4. Changes of Total Volatile Base Nitrogen Value
2.5. Lipid Oxidation
2.6. Microbiological Load of Dried Fish Products
2.7. Sensory Characteristics of Dried Fish Products
3. Discussion
4. Material and Methods
4.1. Collection of Samples
4.2. Traditional Sun Drying Method
4.3. Improved Sun Drying Method
4.4. Solar Tunnel Drying Method
4.5. Determination of Water Reconstitution
4.6. Measurement of pH Value
4.7. Analysis of Proximate Composition
4.8. Determination of Total Volatile Basic Nitrogen
4.9. Extraction of Lipids
4.10. Measurement of Peroxide Value
4.11. Determination of Acid Value
4.12. Microbiological Analysis
4.13. Sensory Characteristics
4.14. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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DRYING METHODS | Moisture | Protein | Lipid | Ash |
---|---|---|---|---|
Traditional | 25.43 ± 1.07 a | 61.51 ± 1.11 b | 6.21 ± 0.93 a | 6.79 ± 1.11 a |
(82.49 ± 1.48 d) * | (8.32 ± 1.25 d) | (9.11 ± 1.48 d) | ||
Improved | 19.83 ± 0.47 b | 65.44 ± 1.02 a | 6.81 ± 0.72 a | 6.49 ± 1.29 a |
(82.88 ± 1.27 d) | (8.75 ± 0.93 d) | (8.34 ± 1.66 d) | ||
Solar | 18.24 ± 0.16 b | 68.41 ± 0.61 a | 7.04 ± 1.58 a | 6.03 ± 1.01 b |
(83.68 ± 0.75 d) | (8.77 ± 1.97 d) | (7.51 ± 1.26 d) |
Drying Methods | Peroxide Value (meq/kg of Lipid) | Acid Value (mg KOH/g of Lipid) |
---|---|---|
Traditional | 15.50 ± 0.93 a | 18.87 ± 0.85 a |
Improved | 11.68 ± 1.23 b | 12.20 ± 1.05 b |
Solar | 9.16 ± 0.96 c | 7.85 ± 0.45 c |
Drying Methods | Aerobic Plate Count (log CFU/g) |
---|---|
Traditional | 7.51 |
Improved | 5.15 |
Solar | 4.52 |
Drying Methods | Color | Odor | Texture | Insect Infestation | Overall Acceptability |
---|---|---|---|---|---|
Traditional | 2.81 ± 0.33 a | 2.38 ± 0.40 a | 3.27 ± 0.20 a | 4.96 ± 0.16 a | 13.42 ± 0.46 a |
Improved | 1.93 ± 0.25 b | 1.56 ± 0.53 b | 2.18 ± 0.16 b | 1.20 ± 0.18 b | 6.87 ± 0.27 b |
Solar | 1.69 ± 0.20 c | 1.22 ± 0.20 b | 1.93 ± 0.15 b | 1.03 ± 0.06 b | 5.87 ± 0.31 b |
Sensory Characteristics | Description | Score | Comment on Quality |
---|---|---|---|
Color | Characteristic color for every treatment | 1–2.99 | Excellent |
Slightly brownish/whitish/yellowish | 3–5.99 | Average | |
Brownish/Faded | 6–7.99 | Moderately unacceptable | |
Darkish color | 8–10 | Highly unacceptable | |
Odor | Characteristic fishy odor | 1–2.99 | Excellent |
Slight decrease of dry fish odor | 3–5.99 | Good | |
Slightly rancid | 6–7.99 | Average | |
Prominence of herbal odor/absence of dry fish/rancid | 8–10 | Poor in quality and unacceptable | |
Texture | Firm and flexible | 1–2.99 | Excellent |
Some loss of firmness and elasticity | 3–5.99 | Average | |
Soft in texture | 6–7.99 | Poor in quality and unacceptable | |
Fragile/Fragmented | 8–10 | Unacceptable | |
Insect infestation | No infestation | 1–2.99 | Excellent |
Few insect infestation | 3–5.99 | Average | |
Moderate insect infestation | 6–7.99 | Poor in quality and unacceptable | |
Heavy insect infestation | 8–10 | Unacceptable |
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Rasul, M.G.; Majumdar, B.C.; Afrin, F.; Bapary, M.A.J.; Shah, A.K.M.A. Biochemical, Microbiological, and Sensory Properties of Dried Silver Carp (Hypophthalmichthys molitrix) Influenced by Various Drying Methods. Fishes 2018, 3, 25. https://doi.org/10.3390/fishes3030025
Rasul MG, Majumdar BC, Afrin F, Bapary MAJ, Shah AKMA. Biochemical, Microbiological, and Sensory Properties of Dried Silver Carp (Hypophthalmichthys molitrix) Influenced by Various Drying Methods. Fishes. 2018; 3(3):25. https://doi.org/10.3390/fishes3030025
Chicago/Turabian StyleRasul, Md. Golam, Bhaskar Chandra Majumdar, Faria Afrin, Mohammad Abu Jafor Bapary, and A.K.M. Azad Shah. 2018. "Biochemical, Microbiological, and Sensory Properties of Dried Silver Carp (Hypophthalmichthys molitrix) Influenced by Various Drying Methods" Fishes 3, no. 3: 25. https://doi.org/10.3390/fishes3030025