Effect of Drying Method on Biochemical Composition and Nutritional Quality of Sandfish (Scincus Scincus) Consumed in South-East Algeria

Abstract

Sandfish is highly consumed in South-East of Algeria for its gustative and nutritional qualities. The aim of this study was to evaluate the influence of drying methods on fatty acids and amino acids sandfish quality. Biochemical analyzes were performed using the analytical methods adopted by the Association of Official Analytical Chemists (AOAC) method. The fatty acid composition was evaluated using the gas chromatography and the high-performance liquid chromatography (HPLC) method was used for the amino acids analysis. Significant differences were found in the moisture, ash, protein and fat content. Chromatogram analysis revealed the existence of nine (9) fatty acids the highest saturated fatty acid concentration was shown in the sample at 28.9 g/100 g of lipids followed by traditional method at 28.1 g/100 g. However, for monounsaturated and polyunsaturated fatty acids, the highest content was reported in batch at 68.8 g/100 g and 10.1 g/100 g, respectively. These findings indicate that experimental dried sandfish is a good source of n-3 and n-6 fatty acids. The composition of fresh and dried sandfish in amino acids shows the richness of sandfish in essential amino acids especially lysine (1.576 g / 100 g) and threonine (0.876 g / 100 g). Important variations in amino acid content (P < 0.05) were observed according to the drying process. The best method of preserving sandfish from a nutritional quality standpoint was to dry in the oven.

Keywords

• sandfish
• drying process
• meat product conservation
• nutritional value.