International Journal of Fisheries and Aquatic Studies

Volume 1, Issue 5, 2014


Effect of improved drying methods on biochemical and microbiological quality of dried small head ribbon fish, Lepturacanthus savala


Author(s): S. S. Relekar, S.A. Joshi, S. B. Gore, A. K. Kulkarni

Abstract: In the present study, fish were dried adopting improved methods, namely solar tent drier (STD), raised bamboo platform (RBP) and black polythene sheet (BPS). The biochemical quality of fresh ribbon fish showed 75.66% moisture content, 17.66% crude protein content, 2.08% fat content and 0.76% of ash content. Whereas microbiological quality fresh ribbon fish showed TPC was 2.90 x 105 cfu/ g, halophilic bacteria and pathogenic bacteria were absent. Drying time for fish dried by different methods were observed to be 58 h, 82 h and 130 h for STD, RBP and BPS respectively. Initial moisture content of ribbon fish dried in STD 17.85%, RBP 19.35%, BPS dried 19.95% and dried ribbon fish sample collected from market was 30.6% and same was increased at the end of 120 days storage. Higher protein content was found at beginning of storage in the range of 40-44% in all samples except market sample (MS). Crude fat content of ribbon fish, dried by different methods fluctuated in accordance with moisture during storage. While the initial ash content was 15.55% in a dried ribbon fish sample collected from the market, it was slightly higher in ribbon fish dried by various methods and same was decreased at the end of 120 days storage. Gradually increased pattern showed in case of TMA-N, TVB-N and PV in all samples of dried ribbon fish while a variation of salt content was observed due to increased in drying time. Initial total plate count of ribbon fish dried in STD, RBP, BPS and market sample as recorded at 2.96x103, 3.80xl03, 1.12xl04 and 2.30xl04 cfu/g respectively and the same increased to 5x103, 6.30x103. 4.80x104 and 5.80x104 cfu/g, respectively at the end of 120 days storage. Initial total halophilic count of ribbon fish dried in STD, RBP, BPS and market sample were observed to be 2.40x102, 2.44x102, 5.50x103 and 2.20x104 cfu/g respectively. It increased to 4.0x102, 5.10x102, 2.0x104 and 1.4x105 cftu/g, respectively at the end of 120 days storage study. Initially ribbon fish dried in STD and RBP were observed to be free from fungus. However, TFC in STD and raised RBP dried sample was recorded as 4.60x101 and 4.80x101 cfu/g respectively at the end of four months storage. The TFC of ribbon fish dried on BPS and market sample at initiation of storage was found to be 0.9x102 and l.2x103 cfu/g, respectively, and then TFC in these samples increased to 2.60x102 and 2.70x103 cfu/g respectively after four months storage. Ribbon fish dried in improved methods were absolutely free from total Coliform organism initially and during entire 120 days storage. While total Coliform organisms could be detected in dried ribbon fish samples collected from local market. It was recorded to be initially and increased during storage.


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