Abstract
The objective of this study was to investigate the changes in physicochemical, microbiological, and sensory properties of sun-dried Mystus vittatus during storage at ambient temperature. The fish was dried under sun exposure on bamboo mats for 5–6 days until the moisture content reduced to approximately 10–15%. The dried fish was then packed into airtight polyethylene bags and stored at ambient temperature (24 to 29 °C) for 90 days. The physical and sensory properties revealed that the dried fish was acceptable for human consumption for up to 60 days. The pH value slightly decreased from 6.42 to 5.95 during the storage period. The moisture content increased significantly (p < 0.05), while no significant difference was observed for the protein, lipid, and ash contents (on a dry matter basis) with the increase in the storage time. The peroxide value, acid value, and conjugated dienes of the lipids increased significantly during the storage period. The microbial load also increased with the increase in the storage period. The results of this study suggest that the product was slightly oxidized during the storage period and could be stored for up to two months.
Highlights
Dried fish is a very common food item among the people of Bangladesh, India, Taiwan, China, Korea, and Japan
The color, odor, texture, and insect infestation of samples of M. vittatus showed that they were of excellent quality for a storage period of up to 30 days
The dry-fish odor, firmness, and elasticity of the texture were lost after a storage period of up to 60 days
Summary
Dried fish is a very common food item among the people of Bangladesh, India, Taiwan, China, Korea, and Japan. It has a high market demand for its desirable taste and flavor. Dried fish products are storable, transportable, and marketable; they can be found in the market throughout the year. There is no need to use any preservatives for the storage of dried fish products for longer periods. As traditional sun-drying is a low-cost preservation technique, a huge amount of freshwater and marine fish is usually preserved by processors in Bangladesh. Most important nutritional components that are indispensable for human health are found in dried fish [2,3]
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