Abstract:
The aim of this study was to identify the quality and physical
characteristics (chemical proximate and sensory analysis) of dried fish (Cat
fish, Clarias sp) flesh. Three drying methods were used in this study open air
and solar tents (plastic sheet and the other from mosquito net). Before drying,
the slices of fish flesh were soaked in 25% salt solution for 1 hour. The
chemical composition results of moisture, protein, fat, and ash content of the
samples were found 4.55-5.95%, 52.65-61.75%, 6.8-7.95%, and 8.1-8.85%
respectively. The proximate analysis showed that there were no significantly
different (P< 0.05) in moisture, dry matter and ash among the three samples,
but the protein and fat contents were significantly different (P< 0.05).
Sensory evaluation showed that there were no significant differences (P<
0.05) among the studied fish samples. The color values of the open air, plastic
sheet and mosquito net samples were about 6.17, 6.67, and 6.67 respectively.
Texture values recorded 6.33for mosquito net drying followed by 6.17 for
plastic sheet tent drying and 5.58 for open air drying. Flavour values scored
were start by 6.58 for plastic sheet, 5.58 for mosquito net and 5.42 for open
air. Juiciness results were 4.33 for mosquito net, 4.25 for open air and 4.17
for plastic sheet. There were no significant differences for sensory evaluation
(P< 0.05).
However, dried fish (Clarias sp) using plastic sheet tent system in drying had
achieved highest results among the studied fish.
