Effect of Drying System on Chemical and Physical Attributes of Dried Catfish Meat (Clarias Sp.)

The aim of this study was to identify the effect of drying system on quality and physical characteristics (chemical proximate and sensory analysis) of dried fish (Cat fish, Clariassp) flesh. Three drying methods were used in this study: open air and solar tents comprising the plastic sheet and rabbit wire net. Before drying, the slices of fish flesh were prepared and soaked in 25% salt solution for 1 hour. The results of chemical composition parameters moisture, protein, fat, and ash content of the studied samples were found to be 4.55-5.95%, 52.65-61.75%, 6.8-7.95%, and 8.1-8.85%, respectively. The findings of this study revealed no significantly differences in moisture, dry matter and ash among the studied samples, but the protein and fat contents levels showed significant difference. Sensory evaluation attributes showed no significant difference among the studied fish. The color values of the open air, plastic sheet and rabbit wire net samples were found to be 6.17, 6.67, and 6.67 respectively. Texture values of dried fish meat recorded 6.33for rabbit wire net followed by 6.17 for plastic sheet tent and 5.58 for open air drying method. Flavour values scores were 6.58 for plastic sheet, 5.58 for rabbit wire net and 5.42 for open air drying system. Juiciness results were 4.33 for rabbit wire net, 4.25 for open air and 4.17 for plastic sheet. There was no significant difference for sensory evaluation characteristics. It could be concluded the best drying method for the fish (Clariassp) meat is plastic sheet tent system, which gave the best results among the three studied drying methods.