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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 184-195
DOI: https://doi.org/10.20546/ijcmas.2017.610.024


Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus
Gonugodugu Praveen Kumar1, K.A. Martin Xavier1, Binaya Bhusan Nayak1, H. Sanath Kumar1, Gudipati Venkateshwarlu2 and Amjad K. Balange1*
1Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai-400061, Maharashtra, India
2Education Division, Indian Council of Agricultural Research, New Delhi -1100001, India
*Corresponding author
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.


Keywords: Sun drying, Salt drying, Kiln drying, Pangasius, Quality.
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How to cite this article:

Gonugodugu Praveen Kumar, K.A. Martin Xavier, Binaya Bhusan Nayak, H. Sanath Kumar, Gudipati Venkateshwarlu and Amjad K. Balange. 2017. Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus.Int.J.Curr.Microbiol.App.Sci. 6(10): 184-195. doi: https://doi.org/10.20546/ijcmas.2017.610.024