Influence of Microwave and Traditional Smoked Drying Method on the Protein and Moisture Content of Puntius sophore

Drying of fish is a traditional method for storing fishes long periods without any significant damages. Effects two smoking and microwave drying on moisture protein content (Puntius sophore) was studied to determine the benefits preserving retaining fish. Collected were dried in about 12 hours using at different power levels 140W, 280W 560W time period. The raw found be 70.78±2.2% 18.78±1.06 mg/g wet weight respectively. changes methods (p<0.05). With increase temperature decreases increases. results showed that microwave-drying could used preservation make product commercially available.