Abstract
Drying of fish is a traditional method for storing fishes for long periods without any significant damages. Effects of two smoking and microwave drying on moisture and protein content of fish (Puntius sophore) was studied to determine the benefits of preserving and retaining the protein content of fish. Collected fishes were dried in traditional smoking method for about 12 hours and using microwave drying method at different power levels of 140W, 280W and 560W for different time period. The moisture and protein content of raw fish was found to be 70.78±2.2% and 18.78±1.06 mg/g wet weight respectively. The changes in moisture and protein content in the two different drying methods was found to be significant (p<0.05). With increase in microwave temperature moisture content decreases and protein content increases. The results showed that microwave-drying method could be used for preservation of fish and make the product commercially available.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Biochemistry Research & Review
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
