EFFECTS OF DRYING METHODS ON PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF TORPEDO SCAD (Megalaspis cordyla)

Generally, fish are unhygienically sun dried, which causes the considerable reduction of quality and safety product. The effects drying methods on physico-chemical, microbiological, sensory properties Megalaspis cordyla were investigated. Fish dried using traditional (without pre-treatment), improved (treated with 5% salt solution), improved-TC solution rubbed turmeric chili powder) solar tunnel solution) methods. Sensory evaluation revealed that solar-dried products showed comparatively better than produced by other Rehydration ability was higher products. Moisture content M. ranged from 16.28% to 21.30%. However, no significant (p > 0.05) variation found in protein, lipid ash dry matter basis. Significantly < lowest peroxide value, acid value carbonyl observed In contrast, amount PUFAs followed improved, traditionally fish. aerobic plate count varied between 2.04 log CFU/g 5.71 CFU/g. Results this study suggested method for consumer’s safety.