Quality and safety assessment of dried white goby (Glossogobius giuris, Hamilton) from Naujan Lake, Philippines

Abstract

Dried white goby (Glossogobius giuris) is one of the major dried fishery products from Naujan Lake, Province of Oriental Mindoro, Philippines. Thus, the microbiological and physicochemical qualities of the dried fish are very important. This study investigated the quality and food safety of the dried white goby. The demographic profile and drying practices of the persons involved in fish processing were evaluated. Also, the safety and quality parameters such as organoleptic, microbiological, and physicochemical characteristics were investigated. Survey results showed that women are mainly involved in fish drying. The coastal communities practice the traditional sun-drying method. The organoleptic test revealed that there are no significant differences in the quality attributes of the dried fish except for flavor with Socorro receiving the highest acceptance. Microbiological analyses such as APC, presence of coliform, E. coli, S. aureus, yeasts, and molds, revealed that all three samples passed the Philippines’ prescribed quality and safety requirement for commercial dried fish. All drying processes were effective in lowering the aw values of the samples. Good hygiene and sanitary practices during the processing and storage of dried white goby produced in varying methods in Naujan Lake were observed and practiced by the processors.