Effect of salting and drying conditions on quality of salted Dried tilapia ( Oreochromis niloticus ) fish

Abstract

The effects of salting time, drying time and drying method on the moisture content, salt content and hardness of salted dried tilapia (Oreochromis niloticus) fish were investigated using a randomized complete block factorial design. Temperatures ranging from 29.0 - 35.5 °C were used for open air sun-drying and temperatures from 34 - 54 °C were used for solar drying. All the three process variables had significant effects (p = 0.05) on the moisture content of the salted dried fish, but the salting time had significant effect (p Journal of Applied Science and Technology (JAST) , Vol. 5, Nos. 1 & 2, 2000, pp. 156-161