Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus

Abstract

The objective of the present study was to investigate the effect of sun drying, salt drying and kiln drying (50°C, 60°C, 70°C) on the quality of Pangasius. The changes in proximate composition, physico chemical, microbiological and sensory evaluation were analyzed. From the results, it was observed that salt dried Pangasius had the lowest pH (5.01). Highest TVBN values were recorded in unsalted sundried Pangasius (29.28 mgN/100 g). Pangasius mechanically dried at 70 °C had the lowest peroxide value (PV) (2.50 meq of O2/kg of fat) and the highest was recorded in salted sundried Pangasius (4.53 meq of O2/kg of fat). The total viable count (TVC) was higher in sun dried Pangasius (5.02 log cfu/g) and the lowest TVC was observed in mechanically dried Pangasius at 70 °C (2.53 log cfu/g). Based on the sensory scores, salt and mechanically dried Pangasius had superior quality whereas sun dried Pangasius was inferior in quality. Salt drying can be the most suitable and cost effective method for preserving the marketable size Pangasius.