Research Article EFFECTS OF DRYING METHODS ON PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF TORPEDO SCAD (Megalaspis cordyla)

Authors

  • Md. Golam Rasul Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur 1706, Bangladesh
  • Ilias Ebne Kabir Bangabandhu Sheikh Mujibur Rahman Agricultural University
  • Chunhong Yuan Iwate University, Morioka, Japan
  • A. K. M. Azad Shah Professor, Department of Fisheries Technology, Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur 1706, Bangladesh

DOI:

https://doi.org/10.15414/jmbfs.2796

Keywords:

Megalaspis cordyla, drying methods, sensory properties, chemical composition, fatty acid, lipid oxidation

Abstract

Generally, fish are unhygienically sun dried, which causes the considerable reduction of quality and safety of the product. The effects of drying methods on physico-chemical, microbiological, and sensory properties of Megalaspis cordyla were investigated. Fish were dried using traditional (without pre-treatment), improved (treated with 5% salt solution), improved-TC (treated with 5% salt solution and rubbed with turmeric and chili powder) and solar tunnel (treated with 5% salt solution) drying methods. Sensory evaluation revealed that solar-dried products showed comparatively better quality than the products produced by other drying methods. Rehydration ability of solar dried products was comparatively higher than other dried products. Moisture content of dried M. cordyla was ranged from 16.28% to 21.30%. However, no significant (p > 0.05) variation was found in protein, lipid and ash content on dry matter basis. Significantly (p < 0.05) the lowest peroxide value, acid value and carbonyl value were observed in solar dried products. In contrast, comparatively higher amount of PUFAs were found in solar dried products followed by improved, improved-TC and traditionally produced dried fish. The aerobic plate count of dried M. cordyla varied between 2.04 log CFU/g and 5.71 log CFU/g. Results of this study suggested that the dried fish produced by solar tunnel drying method showed comparatively better quality than other drying methods for the consumer’s safety.

Author Biographies

Md. Golam Rasul, Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur 1706, Bangladesh

Assistant Professor

Department of Fisheries Technology

Ilias Ebne Kabir, Bangabandhu Sheikh Mujibur Rahman Agricultural University

Department of Fisheries Technology

Chunhong Yuan, Iwate University, Morioka, Japan

Associate Professor

Department of Food Production and Environmental Management

Downloads

Published

2021-06-01

How to Cite

Rasul, M. G., Kabir, I. E., Yuan, C., & Shah, A. K. M. A. (2021). Research Article EFFECTS OF DRYING METHODS ON PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF TORPEDO SCAD (Megalaspis cordyla). Journal of Microbiology, Biotechnology and Food Sciences, 10(6), e2796. https://doi.org/10.15414/jmbfs.2796

Issue

Section

Food Sciences
Received 2020-03-19
Accepted 2020-12-04
Online Published 2021-06-01

Most read articles by the same author(s)