| Popis: |
Storage of dehydrated catfish was done for six months with an improved simple technique as against the inefficient traditional and sophisticated modern methods; the stability was assessed. The head and body parts of hygienically prepared catfish were treated with varied combinations of brine concentrations (%-w/v), brining time (min) and drying temperatures (oC) (interacted using Response Surface Methodology), cooled and packaged in different materials. The microbial quality was determined monthly using standard methods. The total viable counts (TVC) before and during the first month of storage were very low as regards the maximum permissible standard, and no pathogen was detected in all the samples. The stored samples of the body parts, from the second to sixth months had TVC within acceptable limits (ranged 1.0 × 103–5.0 × 104 CFU/g–TVBC and 1.0 × 103–6.0 × 104 CFU/g–TVFSC); also, no detection of pathogens throughout the six-month storage indicating the stability and safety for consumption after the storage. Treatment; 9%: 90 min: 90 °C and high-density polyethylene packaging material greatly enhanced the stability of dehydrated catfish. Contrarily, the head parts, especially sample B6h in PL package at sixth month had high TVBC–(4.3 × 105 CFU/g) and TVFSC–(3.2 × 105 CFU/g) relative to the standard limits with the detection of pathogens consecutively, from the third to the sixth months. Thus, the consequent quality loss of the whole-dehydrated-catfish was prevented by separating the head during storage. The research work provided useful information on the use of a simple and innovative approach, demonstrated to aid in solving the major challenge in stored dried fish losses. |
