Changes in Physicochemical, Microbiological, and Sensory Properties of Sun-Dried Mystus vittatus During Storage at Ambient Temperature

Abstract

The objective of this study was to investigate the changes in physicochemical, microbiological, and sensory properties of sun-dried Mystus vittatus during storage at ambient temperature. The fish was dried under sun exposure on bamboo mats for 5–6 days until the moisture content reduced to approximately 10–15%. The dried fish was then packed into airtight polyethylene bags and stored at ambient temperature (24 to 29 °C) for 90 days. The physical and sensory properties revealed that the dried fish was acceptable for human consumption for up to 60 days. The pH value slightly decreased from 6.42 to 5.95 during the storage period. The moisture content increased significantly (p < 0.05), while no significant difference was observed for the protein, lipid, and ash contents (on a dry matter basis) with the increase in the storage time. The peroxide value, acid value, and conjugated dienes of the lipids increased significantly during the storage period. The microbial load also increased with the increase in the storage period. The results of this study suggest that the product was slightly oxidized during the storage period and could be stored for up to two months.

Keywords

• chemical composition
• lipid oxidation
• Mystus vittatus
• sensory properties
• storage time