9. Biochemical and Bacteriological Changes in Salt-Dried Bujuri Tengra (Mystus tengara) During Storage in Different Packaging Conditions

Abstract

The study was conducted to prepare good quality salt-dried bujuritengra (Mystus tengara) in a solar tunnel dryer. Changes in the quality parameters of salt-dried bujuritengra during 180 days of storage were examined under different packaging conditions. In the solar tunnel dryer, it took 42-46 hrs to complete the drying process where the percent moisture value in the fish decreased to a level of 18.65±0. Moisture content (%) of fresh fish was found 75.87±0.19% which fell to 18.65±0.05% after drying then raised again in the range of 28.22±0.23 to 29.91±0.25%. Protein content (%) for fresh fish was obtained 13.86±0.06 after drying which increased to 51.56±0.12. While stored the product in different packets this value decreased to the range of 40.06±0.17 to 43.53±0.25%. Lipid content (%) was found 7.21±0.09 in the fresh fish which increased to 16.27±0.12 after drying. During storage the lipid content also decreased. The percent ash content was found 2.75±0.11 in fresh fish which increased to 13.36±0.05% after drying though it decreased during storage. The TVB-N value of fresh fish was 2.90 (mg/100g) after drying this value reached to 3.96 (mg/100g). With the lapse in storage time TVB-N value increased. For fresh fish pH value was obtained 6.80 which decreased to 6.10 after drying. On “0” day of drying the aerobic plate count of bacteria was found 1.87×104 (CFU/g, after 180 days of storage the value reached to 6.9 x 105 , 6.2 x105 and 5.8 ×105 (CFU/g), in tied, sealed and vacuum sealed packets, respectively. Results of the study indicated that- if drying is properly done and salt-dried bujuritengra are kept in vacuum sealed packets it can be stored at room temperature (26 to 28°C) for about 6 months without any major deterioration in the quality.