STO GE C CTERISTICS OF SO , . -DRIED I tI I A . C REL
28 / 26
Authors
-
S. Basu
Central Institute of Fisheries Education, Fisheries University Road, Versova,
Mumbai — 400 061
-
Pravin Sapkale
Central Institute of Fisheries Education, Fisheries University Road, Versova,
Mumbai — 400 061
-
S. B. Warrier
Bhabha Atomic Research Centre, Mumbai-400 085
Abstract
Fresh Rastrelliger kanagurta (Indian mackerel) was thoroughly washed,
eviscerated, cleaned and salted overnight with dry salt (fish : salt :: 5:1).
Salted mackerel was dried in solar drier and on cement floor under direct
sun for three days. The temperature inside the drier was 948°C higher than
the ambient temperature. The rate of drying was higher in solar drier than
on cement floor. The dried fish packed in 300-gauge polythene bags was
subjected to biochemical, microbiological and organoleptic evaluation at
regular intervals to assess the storage life. The overall quality of fish dried
in solar drier was better than that of the fish dried on cement floor under
direct sun.
Keywords: Fish drying, solar drier, Indian mackerel, storage
characteristics
