Biochemical and Nutritional Quality of Dried Sardines using Raised Open Solar Rack Dryers off Kenyan Coast

Ochieng, Ogongo Bernard; Oduor, Odote Peter Michael; Nyale, Mlanda Mwangemi

doi:10.3923/jfrs.2015.33.42

Cited by 4 publications

(4 citation statements)

References 12 publications

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“…The percentage moisture content both in the sun and solar tent dried fish products were not high enough to cause the fish to spoil because of the good weather at the time of drying. These results were agreed with those reported by Enamul et al (2013) and Ochieng et al (2015) who studied on drying of bombay duck and silver pomfert fish using solar tunnel and traditional sun drying methods and who studied on drying of sardine (Spratellomorpha bianalis) dried using solar raised rack and traditional ground drying processing on net respectively. These studies indicate that a well dried fish or reduced moisture content to 25% is well enough to inhibit microbial growth and if further dried to a moisture content of 15%, the growth of mould will stop and prolongs the shelf life (Ogongo et al, 2015;Rahman, Siddique, Barman, & Riar, 2016;Immaculate et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

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Abraha¹,

Samuel²,

Mohammud³

et al. 2017

Turk. J. Fish. Aquat. Sci.

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The open sun rack and solar tent drier were evaluated for their drying effectiveness to evaluate the quality of Stelophorus heterolobus. The highest mean temperature in the solar tent drier was found to be 45 0 c, with relative humidity 42%, while in the open sun rack drying was 35 0 c, with relative humidity 47% at an air speed of 1.8 meter per second. The average moisture, crude protein, total lipids, free fatty acid, peroxide, total volatile basic nitrogen and ash content of the solar tent dried products were 7.5 %, 79.32%, 3.74%, 0.50%, 14.66% , 19.65% and 9.90%, and for open sun rack were7.7% 75.32%, 3.20%, 0.54%, 13.66%, 21.80% and 9.20%, respectively. Total plate count (TPC) of 3.2 × 10 3 cfu/g and 5.7 ×10 3 cfu/g was found within the average level for solar tent and open sun rack driers respectively.The quality of the fish products dried in the solar tent drier was superior compared to that of open sun rack-dried products. It took only three days for the fish to be dried in the solar tent drier compared with the open sun rack dried fish products which took five days to dry.

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Section: Discussionmentioning

confidence: 99%

Untitled

Abraha¹,

Samuel²,

Mohammud³

et al. 2017

Turk. J. Fish. Aquat. Sci.

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“…Ormanci & Colakoglu, 2015; Sanath & Nayak, 2015). Other studies have tested the effects on nutritional profiles of factors such as temperature and other environmental storage conditions (Al‐Asous & Al‐Harbi, 2017); methods of fish handling and evisceration (Vasconi et al, 2016); degree of fermentation (Anggo et al, 2015); salt concentration (Uddin & Reza, 2017); or smoking and drying techniques (Aremu et al, 2013; Ochieng et al, 2015). This research suggests different possibilities for enhancing the nutritional quality of dried fish through various processing techniques.…”

Section: Qualitative Findingsmentioning

confidence: 99%

Dried fish at the intersection of food science, economy, and culture: A global survey

et al. 2022

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Dried fish-here defined broadly as aquatic animals preserved using simple techniques, such as sun-drying, salting, fermentation, and smoking that permit storage as foods at ambient temperature for extended periods without specialized packaginghave received little direct attention in fisheries research. This lack of visibility belies their historical and contemporary importance. Prior to the introduction of refrigeration, dried fish were the main form in which fisheries catches were traded and consumed. Dried fish products remain a core component of production, trade, diets, and cuisines across the world, particularly in the Global South. The dried fish sector provides employment for millions of people, particularly women, who comprise most of the fish-drying workforce in many locations. However, the sector also confronts and creates significant challenges including food safety concerns and exploitative labour conditions. This paper is the first systematic assessment of the global literature on dried fish, comprised of a sample of >1100 references. In contrast to the general fisheries literature, which is dominated by studies of ecology and governance and focusses mainly on primary production, the dried fish literature is dominated by studies from food science and concentrates on the processing segment of fish value chains.As such, it offers valuable reference point for fisheries research, which is becoming increasingly attentive to food systems. This paper uncovers a wealth of insights buried in this largely unheralded literature, and identifies key thematic intersections, gaps and research questions that remain to be addressed in the study of dried fish.

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“…It was reported by Charters et al (2017) that the dome shape (hemispherical) can offer the maximum utilization of solar radiation and the even-span shape is utilized for proper air mixing. (Walters and Jha, 2016), and (b) Fish (Ochieng et al, 2015).…”

Section: Solar Drying Techniquesmentioning

confidence: 99%

“…Figure 1. Solar drying by direct sun exposure for (a) Red chili pepper(Walters and Jha, 2016), and (b) Fish(Ochieng et al, 2015).…”

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confidence: 99%

A Review on Solar Drying of Fish

Al-Ismaili

2021

Jour. Agri. & Mar. Scie.

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Oman is one of the larger fish producers in the region. Due to high perishable rate of fish products, many preservation techniques were used such as smoking, drying, chilling, brining and freezing. Solar drying is the most popular technique due to its simplicity and low cost compared to other techniques. Objective. This study aims to review the different types of solar drying techniques and highlight the quality measures of solar dried fish. Review findings. Solar drying techniques can be divided into three types; open-sun drying, direct and indirect solar drying. The open-sun drying is the most adoptable method because it is the cheapest preservation technique. However, this technique has several drawbacks such as the uncertainty of weather, large implementation area, time-consuming, poor drying rate, high labour costs, attacking by insects, microorganism and birds, and mixing with dust and foreign materials. Solar dryers, on the other hand, overcome most of the drawbacks associated with open-sun drying. They have shorter drying time and higher drying rate, and at the same time they enhance the physical properties of dried fish. For better understanding of the drying processes many regression models were used and the exponential model was found to be the best fitted model describing the drying behaviour. The fish have very good nutritional value due to higher amount of proteins, lipids and ash contents with comparison to fresh fish. For higher shelf life fish has to meet certain characteristics with respect to pH, water activity, microbial load, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) and enzymatic autolysis. For a very good quality, the pH must be ranging from 6.0-6.9 and the water activity must be lower than 0.7. The TVB-N and TMA-N are indicators of spoilage and their upper acceptable limits are 10-15 mg/100g and 35-40 mg/100g, respectively. Total plate count (TPC) and total fungal count (TFC) are two attributes used to assess the microbiological quality of fish products. The autolysis changes in the fish lead to spoilage as a result of the production of biogenic amines and microbial growth. Conclusions. Studying the health aspect of dried fish is very important for the human body to obtain a greater proportion of proteins and important substances away from the harmful chemicals that may appear in traditional draying technique.

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Biochemical and Nutritional Quality of Dried Sardines using Raised Open Solar Rack Dryers off Kenyan Coast

Cited by 4 publications

References 12 publications

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Dried fish at the intersection of food science, economy, and culture: A global survey

A Review on Solar Drying of Fish

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