Quality evaluation of improved and traditionally dried Bombay duck (Harpodon nehereus) through biochemical, microbiological, and organoleptic analysis.

ABSTRACT: The study was conducted to compare the quality and shelf life of traditionally dried (collected from the local markets) Bombay duck (Harpodon nehereus) with improved dried products (produced using a newly developed fish dryer) to assess its suitability. The quality of these products was evaluated through organoleptic, water reconstitution, nutritional, chemical, and microbiological characteristics. The organoleptic quality of improved dried fish was excellent while those produced traditionally were with grayish and dark brown color, rancid odor, and soft and fragile texture with insect infestation. The water reconstitution properties of the improved dried sample were 75.71% and 89.39% at room temperature and 80 °C, respectively, which were comparatively higher than the traditional d

SUBMITTER: Tamzi NN 

PROVIDER: S-EPMC10943384 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature