Effect of different dryers system on Proximate Chemical Composition, and Sensory Evaluation of Dried Clarias sp Meat

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.