Effect of Drying Methods and Pre Treatments on Nutritional Value and Sensory Quality of Fish (Oreochromis niloticus, Pylodictis olivaris and Cyprinus carpio) Species Commonly Used in Gambella Region

Abstract

This study was conducted to assess the effect of drying methods and pre-treatments on nutritional content and sensory quality of dried fish. The experiment was conducted in factorial arrangement of 2×3×2 with two drying methods (sun and oven drying), three fish species (tilapia, cat fish and carp) and two preservatives treatment (garlic and ginger juice) laid out in Completely Randomized Design (CRD). Fresh fillets were analysed for their nutritional value and sensory quality. The compositions of the fresh fillets were 6.50-7.59% for ash, 74.20-76.67% for protein, 8.06-9.09% for fat and 8.47-9.12% for total carbohydrates. Drying reduced the moisture contents from 74.74-75.81% to between 7.76-8.25%, making it safe for storage. The ash content changed from 7.11 to 7.34 and from 6.50% to 6.34% for cat fish and tilapia, respectively, with statistical significance whereas no change was observed in carp with 7.60% because of drying. Drying method had no difference in ash and protein contents while increase in fat from 7.75 to 9.44% and a decrease in carbohydrate from 9.37 to 8.13% were observed in sun dried samples than that of oven dried fillets. This study showed that nutritional values of dry fish did not statistically changed during storage period of 3 months.

Proximate Composition and Sensory Characteristics of Traditional and Oven-Drying Smoked Tilapia Fillets Enriched With Olive Oil

“…The level of protein and ash content of the f il lets cooked wit h both methods i ncreased significantly, but the fat and crude fibre contents were reduced (Adeyemi et al, 2015). Drying process using various methods including sun and oven-drying might be recommended to be used since it can reduce the moisture contents of the fillets and prolong the product's shelf-life (Tarle, Guya, Abera, & Fereja., 2016). However, it is also necessary to be considered due to its effect to the consumer acceptability including parameters of color, odor, taste and texture of the product.…”