Abstract

Changes in non-protein nitrogenous substances and deteriorative changes in lipids during sundrying or artificial drying of freshly caughtBombay duck (Harpodon neherius), and its impact on the final dried product

Author(s): Krishna Prasad Nooralabettu

Effect of fluctuating conditions of sun drying on the spoilage microbes, non protein nitrogenous substances and lipids of the freshly caught Bombay duck during drying and the final dried Bombay duck (Harpodon neherius) were studied. Efforts were made to reduce the deteriorative changes during sundrying and storage by artificial drying at 450C and packing in polyethylene pouches. Rate of increase of free fatty acids, trimethylamaine nitrogen and total volatile bases can be reduced by drying in artificial dryer at 450C. Even though there was no difference in the rate of increase of peroxide value in either artificial drying or sundrying, formation of peroxides can only be reduced by reducing the drying period. Freshly caught sundried fish was found unfit for human consumption at the end of the sundring and remained so during storage but artificial dried fish was found acceptable till two months of storage.