[Link].

org
ISSN 1303-2712
Turkish Journal of Fisheries and Aquatic Sciences 17:1107-1115 (2017) DOI: 10.4194/1303-2712-v17_6_04

RESEARCH PAPER

A Comparative Study on Quality of Dried Anchovy (Stelophorus

heterolobus) Using Open Sun Rack and Solar Tent Drying Methods

Bereket Abraha1,2,*, Melake Samuel1, Abdu Mohammud1, Habte-Michael Habte-Tsion3,4,

Habtamu Admassu2, Nabil Qaid M. Al-Hajj2
1 Massawa College of Marine Science and Technology, Department of Marine Biotechnology, [Link]: 170, Massawa,
ERITREA
2 School of Food science and Technology, Jiangnan University, Wuxi 214122, PR China
3 Wuxi Fisheries College, Nanjing Agricultural University, 69 Xue Jia Li (Binhu Nanquan town), Wuxi 214081, Jiangsu, PR

China
4 Kentucky State University, Division of Aquaculture, College of Agriculture, Food Science and Sustainable Systems

(CAFSSS), 103 Athletic Rd., Frankfort, KY 40601, USA

* Corresponding Author: Tel.: +86-186-1667226; Fax: +86-510-85809610; Received 21 December 2016

E-mail: bereketmft@[Link] Accepted 26 March 2017
Abstract

The open sun rack and solar tent drier were evaluated for their drying effectiveness to evaluate the quality of
Stelophorus heterolobus. The highest mean temperature in the solar tent drier was found to be 450c, with relative humidity
42%, while in the open sun rack drying was 35 0c, with relative humidity 47% at an air speed of 1.8 meter per second. The
average moisture, crude protein, total lipids, free fatty acid, peroxide, total volatile basic nitrogen and ash content of the solar
tent dried products were 7.5 %, 79.32%, 3.74%, 0.50%, 14.66% , 19.65% and 9.90%, and for open sun rack were7.7%
75.32%, 3.20%, 0.54%, 13.66%, 21.80% and 9.20%, respectively. Total plate count (TPC) of 3.2 × 103cfu/g and 5.7
×103cfu/g was found within the average level for solar tent and open sun rack driers [Link] quality of the fish
products dried in the solar tent drier was superior compared to that of open sun rack-dried products. It took only three days for
the fish to be dried in the solar tent drier compared with the open sun rack dried fish products which took five days to dry.

Keywords: Fish (Stelophorous heterolobus), proximate composition, microbial loads, organoleptic characteristics, traditional
drying methods.

Introduction through drying could ensure in a stable source of

protein that can be transported to communities with
Fish represents a valuable source of protein and limited access to fresh fish. Drying of fish has been
nutrients in the diet of many people and its practiced by many societies for centuries, but these
importance in contributing to food security is rising methods are not well known and not practiced in
significantly. Retaining the nutritional value of fish, Eritrea.
preserving the benefits of its rich composition and Eritrean Red Sea has not yet being exploited and
avoiding costly and debilitating effect of fish-borne possesses diverse marine resources. The Maximum
illnesses are important. Many different techniques Sustainable Yield of marine fish resource of Eritrean
can be used to preserve fish quality and to increase Red Sea is estimated 80,000 metric tons per year and
shelf life. One of these techniques is based on small pelagic has been estimated around 50,000
temperature control and encompasses a wide array of metric tons per year (Araya & Krishnan, 2012). The
techniques used to decrease or increase the fish fish landings activities were very good in the past
temperature to levels where metabolic activities (1950s); catches of more than 20,000 metric tons per
catalyzed by autolysis or microbial enzymes are year were reported in 1950-71, whereby 80%
reduced or completely stopped (FAO, 2009). consisted of small pelagic, sardines and anchovy were
In many parts of the world, especially African processed into fishmeal. At this time also small
countries, there is no access to refrigeration or ice. In pelagic fish, anchovy, mackerel and sardines were sun
the absence of cold storage, placing a stress on the dried for animal feed. Even though Eritrea has plenty
physical, chemical and biological processes that lead of marine resources, fish consumption is estimated at
to spoilage can slow deterioration of freshly caught 0.5-1kg per person per year, which is very low
fish. By reducing the moisture content of the fish (IFAD, 2010).

© Published by Central Fisheries Research Institute (CFRI) Trabzon, Turkey

in cooperation with Japan International Cooperation Agency (JICA), Japan
1108 B. Abraha et al. / Turk. J. Fish. Aquat. Sci. 17: 1107-1115 (2017)
Anchovies are small pelagic fish start to appear Materials and Methods
in the catches in late September or early October. The
season ends around March/April but schools are said Sample Collection and Preparation
to be spotted until May, as reported in 1971. Sardine
(Harengula punctata) and anchovy (Stelephorus The experimental fish was anchovy, Stolephorus
heterolobus) resources have been estimated at about heterolobus, collected from Eritrean Red Sea
50,000 metric tons per year from the Red Sea of (Rassdarma-Southern part around Asseb)
Eritrea from 1993 to 2008 (Pasience, 2009; FAO, on18/03/2016 using beach purse seine net and kept in
2015). Anchovies are highly nutritious food and fish boxes using ice for four days, ice was replaced
particularly valuable for providing protein of high only once and transported to the laboratory of
quality, better than those of meat and egg. However, Massawa College of Marine Science and Technology.
they are the most perishable of all the foods because The fish samples were washed with potable water
their suitable medium for growth of micro-organisms properly and beheaded. The beheaded fish were
after death (Kader, 2005). Thus the problem of placed on the solar tent dryer and open sun rack
spoilage could be solved and the shelf life can be drying. The temperature, humidity, wind speed were
extended by preservation using solar drying measured using thermometer (LCD portable multi-
techniques. Sun drying is one of the traditional simple system thermometer, No. 201211253516 Hutaib
and economical methods employed to preserve fish, Enterprise, India), hygrometer (Lutran HT-3003,
particularly small pelagic fish (Relekar, Joshi, Gobe, Taspei, Taiwan), vane anemometer (KM-8022, No.
& Kulkarni, 2014). Some limitations of sun drying VA 120708245, Kusma-mecor, India) respectively.
can be improved raising the drying fish rack off the At the end of the drying period, dried fish were
ground on wooden frames which allows air to collected and packaged polyethylene bag after 1day, 3
circulate in all the directions, that facilitates water days and 5 days and kept under refrigeration for
evaporation from both sides (Sankat & Mujiaffar, further analysis.
2004). Solar drying is an improved method of sun
drying. It minimizes or stops some of the limitations Construction of Solar Tent and Open Sun Rack
of open sun drying (FAO, 1981; Relekar et al., 2014). Dryers
Solar drying differs from open sun drying in a
structure, often very simple in construction, which is The solar tent drier was constructed in Massawa
used to enhance effect of the insulation (Yu, Siaw, & college of marine science and technology (Figure 1a).
Idrus, 1982). This is due to the truth that solar tent It consists of a plastic polythene sheet stretched over a
dryer is an enclosed structure that traps heat inside the wooden frame work (1 m wide by 1.5 m long by 1.5
tent and make efficient use of the heat which is m high) with side and top vent (0.3 m by 0.3m ). The
entrapped inside the tent during the day by the help fish rack (0.5 m by 0.5 m) was placed with wire mesh
of some rocky black stones that absorb heat (Doe, under and underneath black rocks, which can be used
Ahmed, Muslemuddin, & Sachithhanathan, 1977). as a heat collector and transmitter area. The
The end product has a long shelf life, providing a transparent plastic on the front side was wrapped
source of protein, vitamins and minerals when the around a stick at the bottom. In this way the plastic
fresh fish themselves may not be available in can be rolled up or let down to allow air into the tent
offseason (Sankat & Mujiaffar, 2004). For getting and to regulate the temperature a bit. The air entering
better quality dried fish, it is very essential to use is heated in the tent and absorbs moisture when it
improved method of fish drying. Indeed, the present flows pass the fish on the rack. The humid air can
study focused to determine and compare quality of leave the tent through both air outlets in the top of the
dried anchovy by solar tent and open sun rack drying tent. Open Sun drying rack was constructed by a
methods and to adopt improved method to get better wooden frame of 0.5 m by 0.5 m and was constructed
quality of dried anchovies. This type of drier is from chicken wire mesh that was placed directly
practiced for the first time in Eritrea which could be under the sun for maximum heat utilization from the
very useful to solve the afro- mentioned problems and sun.
enhance utilization of the resource in an effective
way. Moreover anchovies are used as animal feed Setting-up the Dryers
although the people are suffering from nutrition of
fishery products. Despite the huge resource, the The two dryers were set-up side by side and
utilization is very low and these problems have great exposed to the sun (Figure 1b). The tent was
impacts on the effective utilization of the resources. positioned facing the direction of the prevailing wind,
The main objective of the present study was to to allow air readily into the tent, since the drying
determine and to compare quality of anchovies process is a combination of air movement. A black
(Stelophorus heterolobus) by assessing the proximate igneous rocks were used that generate heat and black
composition, chemical, microbial and sensory polythene was spread out on the base of the solar tent
attributes of dried anchovies under open sun rack and drier. Drying rack was fixed rigidly inside the tent
solar tent drying methods. and open sun drying rack was outside of the
 B. Abraha et al. / Turk. J. Fish. Aquat. Sci. 17: 1107-1115 (2017) 1109

a b
Figure 1. Construction of solar tent and open sun rack dryers (a) and drying of studied fish (b).

environment and heat. The dryers were set-up 30 igniting of the sample (5 gram) in a muffle furnace at
minutes before fish were put inside. a temperature of 550 °C for 6 hours and ash was
calculated in percentage as:
Quality Evaluation

Quality of dried fish (Stolephorus heterolobus)

were subjected to proximate composition,
microbiological and organoleptic analysis.
Fat Content
Proximate Composition Analysis
Lipid content was determined by extracting
required quantity of samples with analytical grade n-
Proximate analyses were carried out on the fresh
hexane for 8 hours in a ground joint Soxhlet
and dried fish, on day 1, 3 and 5 respectively in
apparatus. The oil obtained by evaporation of the
Eritrean Standard Institution (Asmara) and Quality
solvent on a steam bath was weighed in a sensitive
Control Laboratories (Massawa). For fresh fish, the
balance and percent lipid was calculated and the
proximate composition was determined from the body
extracted fat was used for the determination of free
muscle tissues whereas, dried one’s, it was carried out
fatty acid and peroxide value. The fat content was
from dried flesh. The analysis were done according
calculated in percentage using the following formula:
the method of Association of Official Analytical
Chemistry (AOAC, 2000). The following parameters
were measured: crude protein (Kjeldahl method), ash
(muffle furnace), crude fat (Soxhlet method),
moisture content(thermostatically controlled forced
air oven, 105oc for 8 hours), free fatty acids (FFA) Moisture Content
value, peroxide value (PV) and total volatile basic
nitrogen (TVB-N). The analysis were carried in Residual moisture was determined
triplicate and the average values were calculated and gravimetrically by heating the sample at 105 0C for 8
expressed as mean ± SD in triplicate observation. hours in hot air drying oven until a constant weight
has achieved. The moisture content was stated as
Protein Content percentage by dry weight of sample.
Crude protein was determined using the micro-
Kjeldahl method (AOAC, 2000). About 0.5 g powder Determination of acid value or free fatty acids
laver sample was used to analyze protein of (FFA)
commercial laver. The total protein was calculated by
multiplying the nitrogen content a sample with a Two gram of fish oil dissolved in 15 ml of
conversion factor of 6.25. Data was expressed in neutral fat solvent and few drops of 1%
grams per kilogram of dry weight sample. phenolphthalein indicator was added. The mixture
was titrated against 0.1 N NaOH until faint pink
Ash Content colour persisted for at least 30 seconds in the fume
hood. The free fatty acids were calculated and
Ash content was determined by complete expressed as percentage of oleic acid by the formula:
1110 B. Abraha et al. / Turk. J. Fish. Aquat. Sci. 17: 1107-1115 (2017)
raw fish assessed directly after collected from the
trays and after boiling, the dry fish was first socked in
water for 5 minutes and boiled 15 minutes and then
Peroxide Value evaluated by the taste panelists. The assessors scored
for color, odor, texture, flavor, and appearance. An
Primary oxidation products in fish, hydro overall acceptability score was given to fresh, boiled
peroxides, were determined by peroxide value and unboiled fish using nine point hedonic scale
measurement. Peroxide values of fresh and dried fish where nine (9) was like extremely, while one (1)
oils were measured by titration of liberated iodine was dislike extremely.
with standardized sodium thiosulphate solution
according to the AOAC official method (2000). Data Analysis

Total Volatile Basic Nitrogen (TVB-N) The statistical analyses were performed using
statistical program (SPSS 18.0) for Windows. All
The total volatile basic nitrogen was determined analytical determinations were performed in triplicate
by Conway’s micro-diffusion analysis (Osman, and the mean values were reported. All data were
Suriah, & Law, 2001). In the procedure, the trichloro statistically compared by one way variance analysis
acetic acid (TCA) extract prepared sample was treated (ANOVA) and comparisons between means were
with potassium carbonate, ammonia liberated and performed using T- test. Difference between mean
absorbed by boric acid. The quantity of ammonia were reported at a significant level, P≤0.05.
absorbed was volumetrically determined by titrating Descriptive analysis were also used in organoleptic
the ammonium borate against standard sulphuric acid. analysis.
The TVB-N content was calculated and expressed as
milligram nitrogen per 100 g sample. Results
Microbiological Analysis The proximate and biochemical analysis of the
fresh and dried Stolephorus heterolobus by the open
Microbiological analyses were carried out to sun rack and solar tent driers are presented in Table 1.
determine the Total Plate Count and fungal growth of In this study significant difference was observed
fresh and dried anchovies under the aforementioned between the two drying methods, which was 3 days
methods by the test method of International for the solar tent and 5 days for open sun rack drying
Organization of Standardization 4833 (ISO, 1991). methods resulted differences in the analysed
parameters (P≤0.05), but there was no significant
Organoleptic Assessment difference (P≥0.05) among the days of drying. All the
proximate and biochemical composition, except
Samples of solar tent and open sun rack dried moisture content were increased with drying time in
Stolephorus heterolobus were subjected to both driers. The drying time was shorter in solar tent
organoleptic assessments. Organoleptic characteristic drier compared to open sun rack drier. Increase in
like colour, odour, flavour, texture (mouth-feel) and temperature resulted in shorter drying time. The
general acceptability were evaluated using Hedonic drying time was three days in solar tent drier and five
scale grading based on the method of (Doe & Olley, days in open sun rack drier. The moisture content
1990) by 12 panelists randomly selected from the obtained from the solar tent drier decreased more than
department of marine food technology and Eri-fish in the open sun rack drier which showed significant
fish processing plant and trained for two weeks. The difference (P≤0.05). The contents of ash, fat and
fresh fish was evaluated after washed, while the dried

Table 1. The average values of Proximate Composition, Peroxide Value, Free Fatty Acid, and Total Volatile Base Nitrogen, of Fresh and
dried Stolephorus heterolobus

Parameters Drying day

0 1 3 5
fresh OSRD STD OSRD STD OSRD STD
Moisture(%) ± SD 81.00±0.76 9.00±0.68 7.90±0.58 8.80±0.25 7.60±0.11 7.70±0.35 7.50±0.22
Ash (%) ± SD 1.90±0.60 8.60±0.55 9.40±0.66 8.70±0.70 9.50±0.07 9.20±0.89 9.90±0.60
Fat (%) ± SD 1.62±0.10 3.08±0.12 3.10±0.10 3.32±0.15 3.63±0.09 3.32±0.17 3.74±0.50
Crud protein (%) ± SD 19.32±0.43 60.20±0.99 63.00±0.45 72.38±0.97 79.17±0.65 75.25±0.41 78.82±0.35
FFA AEX (%) ± SD 1.33±0.09 1.63±0.12 1.39±0.10 1.70±0.20 1.45±0.11 1.74±0.22 2.05±0.06
PV AEX (%) ± SD 4.73±0.52 15.21±0.30 14.20±0.07 14.30±0.08 14.98±0.06 13.43±0.19 14.66±0.15
TVB-N (%)± SD 19.15±0.26 20.02±0.16 19.39±0.01 20.37±0.19 19.45±0.08 25.01±0.24 20.12±0.20
*Values represent the mean ± standard deviation of fish for each drying method.
*STD: Solar tent drier
*OSRD: Open sun rack drier
*SD: Standard deviation
 B. Abraha et al. / Turk. J. Fish. Aquat. Sci. 17: 1107-1115 (2017) 1111
protein were significantly higher in the solar tent drier who studied the biochemical and microbial qualities
compared to the open sun rack. of Sardinella fimbiata. Proximate composition of fish
The microbial analysis of total plate count and differs with species, season, fishing area, body size,
fungal growth of fresh and dried Stolephorus environmental factors and nutritional status (Sankar &
heterolobus is presented in Table 2. In microbial Ramachandra, 2001). This study is in close
analysis even though result obtained was below the approximation to that of reported by Kumar, Sing,
limit there was significant difference (P≤0.05) and Danish (2013) for the chemical composition of
between two dryers, more appreciable results were Laeogonius. The total volatile basic nitrogen (TVB-
obtained in solar tend drier than open sun rack dryer. N) is mainly contributed by ammonia in the muscle
The sensory evaluation of fresh, dried, boiled and produced by deamination of muscle protein (Chaijan,
unboiled Stolephorus heterolobus is presented in Benjakul, Vissanguan, & Faustman, 2006). In this
Table 3 and 4. The result showed that although the study the content of nitrogenous substance as TVB-N
appearance, color, texture, flavor and odour of the two in fresh Stolephorus heterolobus was found below the
dryers were in good condition throughout the levels suggested by different researchers for different
experiment, but dried products from solar tent drier fish and fish products. A value of 35 mg/100 g of
were more excellent than open sun rack drier. TVB-N has been suggested as border line by (Ghaly,
Moreover, no discoloration was observed in the two 2010).
drying methods. The proximate composition of crude protein,
lipid, and ash of dried fish increased, while moisture
Discussion content decreased in both drying methods from the
first to the fifth day of the drying process. The highest
The result of proximate analysis of the fresh crude protein, fat, ash content was recorded in solar
Stolephorus heterolobus shown a high values in the tent dryer with the average temperature 45 oC and
moisture content than the dried products and a relative humidity 42% at an air speed of 1.06 meter
significant increase in protein, fat and ash contents in per second, while in the open rack sun drying with the
dried products compared to fresh fish sample due to average temperature 35oC and relative humidity 47%
reduction of moisture content. The findings of this at an air speed of 1.8 meter per second. The low
study is similar with the findings of Ochieng, Oduor, humidity recorded in solar tent drier was because of
and Nyale (2015) who reported chemical and its consistent high temperature, thus humidity was the
nutritional quality of dried sardine (Spratellomorpha strongest factor for fish drying within the driers in this
bianalis) and Immaculate, Sidujia, and Jamila (2012) study. There was no significant difference among the

Table 2. The average values of Total plate count and Fungal growth of fresh and dried Stolephorus heterolobu

Parameters Drying day

0 1 3 5
fresh OSRD STD OSRD STD OSRD STD
Total plate
count (cfu/g) 1.2*105±0.90 6.6*104±0.70 2.2*104±0.52 9.5*103±0.45 8.4*103±0.33 5.7*103±0.25 3.2*103±0.17
±SD
Fungal
growth 1.2*101±0.01 8.6*102±0.63 6.9*102±0.30 7.1*102±0.50 2.2*102±0.22 5.5*102±0.38 1.2*102±0.10
(cfu/g) ±SD
*Values represent the mean ± standard deviation of fish for each drying method.
*STD: Solar tent drier
*OSRD: Open sun rack drier
*SD: Standard deviation

Table 3. The mean value of fresh and dried un boiled fish of organoleptic indices

Parameters Drying day

0 1 3 5
fresh OSRD STD OSRD STD OSRD STD
Appearance 7.63±0.74 7.11±1.36 7.33±0.72 6.89±1.61 7.11±1.05 6.67±1.87 7.55±0.52
Colour 8.25±1.64 6.77±1.71 7.11±1.05 6.67±2.12 7.22±0.97 6.33±2.12 7.28±1.14
Odour 7.75±0.88 6.44±1.74 7.33±0.70 6.50±1.87 7.44±0.72 7.00±0.86 7.22±0.83
Texture 7.38±0.91 7.22±1.39 7.17±1.65 6.94±1.62 7.55±1.01 7.33±1.22 7.78±0.66
Overall 7.88±0.64 7.22±0.97 7.44±0.88 6.88±1.71 7.12±1.00 6.78±1.56 7.44±0.68
Acceptability
*Values represent the mean ± standard deviation of fish for each drying method.
*STD: Solar tent drier
*OSRD: Open sun rack drier
1112 B. Abraha et al. / Turk. J. Fish. Aquat. Sci. 17: 1107-1115 (2017)
Table 4. The mean value of fresh and dried boiled fish of organoleptic indices

Parameters Drying day

0 1 3 5
fresh OSRD STD OSRD STD OSRD STD
Appearance 8.63±0.51 7.11±1.53 7.50±0.93 7.67±1.00 7.00±1.73 7.22±0.83 7.44±2.06
Colour 8.41±0.46 7.22±0.97 7.06±1.37 7.00±1.50 6.78±2.10 6.89±0.78 7.44±1.81
Odour 8.25±0.37 6.89±2.08 6.78±1.39 6.89±1.67 6.44±2.12 7.00±0.70 7.00±2.02
Texture 8.72±0.45 6.89±1.26 6.78±1.64 6.94±1.62 7.11±0.92 6.89±0.60 7.11±1.61
Flavor 8.44±0.49 7.11±1.26 6.56±1.50 6.56±1.30 7.44±0.72 7.11±1.05 7.67±0.70
Overall 8.38±0.44 7.44±0.72 6.78±1.30 6.88±1.71 7.33±0.70 7.22±0.44 7.72±0.96
Acceptability
*Values represent the mean ± standard deviation of fish for each drying method.
*STD: Solar tent drier
*OSRD: Open sun rack drier

days of each experiment in solar tent drier as well as 20% (Oparaku, Obialo, & Effiong, 2010; Enamul et
in open sun rack drier in the crud protein, ash, fat, al., 2013). Peroxide value was low in both the solar
FFA and PV but a significant difference was observed tent and open sun dried products. This is due to the
between the driers in the aforementioned parameters. activity of fish muscle enzyme and microorganisms
We found inverse relationship between the moisture were reduced to a minimum level through evaporation
and fat, curd protein and ash content. This result is of water content of the dried products. The result
related to the result found by Nurullah et al. (2006), shows lower peroxide value in the dried products
who studied on small indigenous fish species using solar tent dryer compared to that open sun rack
(Amblypharyngodon mola, Osteobrama cotJ'ocotio, dryer. Fish may show off odour and taste rancid when
Barbides sarana, Pseudotropius atherinoides, Mystus PV is above 20 mill moles of oxygen per kg of fat
vitatus, and Gudusia chapra) dried by solar tunnel (Connell, 1976). The free fatty acid values found in
and traditional sun drying methods. Increase in this study were below the acceptable limit and no
protein was observed due to reduction in moisture rancidity was observed, due to low water content,
content causing aggregation of protein, minerals, fat, mould and enzymes activities. This result is in
FFA and PV (Ninawe & Rathnakumar, 2008). There agreement with the findings of previous study
was no protein nitrogen lost observed in solar tent (Immaculate et al., 2012).
dryer, since the activity of enzymes and In the proximate analysis of open sun rack and
microorganism prevented by the high temperature solar tent dried fish low levels of moisture were
created and low water content of dried sample, so that achieved for products from solar tent dryer than in the
the protein content increased with the reduced open sun rack dried products. A significant difference
moisture content when compared with the fish dried in moisture content was observed between the driers.
in open sun rack dryer. The high temperature and low This was because of the high rate of drying associated
relative humidity created in the solar tent drier, with solar tent drying and great significant difference
evaporated more moisture content from the sample, on the temperature of the drying methods. The
and increased protein content significantly, which was percentage moisture content both in the sun and solar
recorded 79.17% on dry weight basis after 3 days of tent dried fish products were not high enough to cause
drying. These results were similar to those reported by the fish to spoil because of the good weather at the
Chukwu and Shaba (2009) and Sultana, Islam, and time of drying. These results were agreed with those
Kamal (2009). Chukwu and Shaba (2009) reported reported by Enamul et al. (2013) and Ochieng et al.
that dried fish nutrients were more in cat fish (Clarias (2015) who studied on drying of bombay duck and
gariepinus) dried in oven than dried by smoking. silver pomfert fish using solar tunnel and traditional
Sultana et al. (2009) studied in silver jiaw fish sun drying methods and who studied on drying of
(Johnius argentatus) and Bombay duck (Harpodon sardine (Spratellomorpha bianalis) dried using solar
nehereus) to evaluate drying performance of rotating raised rack and traditional ground drying processing
and solar tunnel dryer and reported that drying rate on net respectively. These studies indicate that a well
was faster in solar tunnel dryer than open air drying dried fish or reduced moisture content to 25% is well
and lower than rotating dryer due to high temperature enough to inhibit microbial growth and if further
and low relative humidity resulted high quality of dried to a moisture content of 15%, the growth of
dried fish products . mould will stop and prolongs the shelf life (Ogongo et
In the present study, peroxide value increased al., 2015; Rahman, Siddique, Barman, & Riar, 2016;
throughout the drying time, but the increase was only Immaculate et al., 2012).
within narrow limits. Peroxide value is commonly Percentage fat recorded were higher in the solar
used to assess rancidity development. A rancid taste tent dried products than in open sun rack dried fish
often becomes noticeable at peroxide value of 10 – products, a significant difference in fat content was
 B. Abraha et al. / Turk. J. Fish. Aquat. Sci. 17: 1107-1115 (2017) 1113
observed between the two driers. The fat content in the methods except in the open sun rack drying in the
solar tent was higher than that in open sun rack dried first day there was bacteria infestation and effect of
products. No oxidation of fat was observed in both dust, while the solar tent method samples looked pure
drying methods, even though fat content and PV and clear, and there was no any signs of
values had direct relationship. The difference could be contaminations by insect infestation or dust. These
attributed to the differences in their moisture contents. results are in accordance with the earlier findings
Fat content of solar tent dried products was 3.69% (3 rd (Rillo, Magal, Migual, & Diloy, 1998), studied the
day), relatively higher than the open sun rack dried microbial quality of commercially available dried
products 3.32% (5th day) in dry weight basis. This mackerel of Philippines and reported presence of
result is in agreement with the result found by microbes. In this study, microbial load in the samples
Nurullah et al. (2006) who reported that fat and from solar dryer was less due to clean and safe
protein contents of the solar tunnel drier products practice followed.
were much higher than the traditional sun dried In the present study, drying time was found to be
products. Fat and moisture content for any species different in the two drying methods. Solar tent drier
fluctuates depending on season and location of catch, required less time (5 days). The reason behind was
size, spawning cycles, and drying methods (Nurullah circulation of hot air within solar tent drier, which
et al., 2006; Islam et al., 2013). This loss in moisture increased internal drier temperature and reduced
content is reflected as an increase in the other drying time. However, open sun rack drier required 5
constituents of the proximate composition. The ash days for drying fish since it was placed in an open air
content of the experimental fish dried products so there was no creation of hot air as it was in a solar
increased throughout the drying time in both driers, tent drier. This finding is in agreement with (Curran,
and indicated that the dried products are good source 1985), observed that three days were required for fish
of mineral contents. However, the values obtained in drying in solar tent drier. Also he reported that fish
solar tent drier were higher than open sun rack drier. dried on sloping rack-required 4 days for reducing
This high value could be resulted due to low moisture moisture up to 20%. Table (3 and 4) describes the
content and the bones and head of the dried fish. organoleptic indices of fresh, dried boiled and dried
However, solar tent drier had higher temperature and unboiled fish, the results show that there was no
low relative humidity that can help the dried products significant difference between appearance, colour,
to have lower moisture content and higher ash content odor, texture and flavour at level, while in the general
compared to the products dried in open sun rack. This acceptability, the method of STD score was higher
finding agree with Dewi (2002). than the OSRD. None of the dried boiled products in
The quantity of bacteria in foods serves as a these two drying systems had a value of less than 6.56
universal indicator of cleanliness. Evaluation of total 10 point hedonic sale measurement. In the mean time,
bacterial count is widely used to measure the bacterial unboiled dried products solar tent a value of 7.11 and
quality of fish. The border for total plate count (TPC) open sun rack a value of 6.44 on the 10 point hedonic
is 1 x 105cfu/g in the dried product (Relekar et al., sale measurement. The color, texture and odor of
2014). In the present study, low TPC and fungal dried fish were evaluated from both driers in boiled
growth was found in fish dried in both two drying and unboiled conditions. Although, the color, odor
methods. Low moisture content and hygienic and texture of fish dried in the solar tent dryer was
conditions attributed to low TPC and fungal growth. having high levels of acceptability and obtained high
The results of microbial analysis reveal that the total scores by the taste panelists compared to the open sun
plate count and total fungal count were higher in open rack dryer, the texture of unboiled dried fish was firm,
sun rack dried anchovy when compared to the solar dry, good in color, very pleasant odor and freshly
tent drier dried samples. Thus, solar tent dryer can appearance in both driers. The flavor of dried fish
concentrate solar radiation with the result that from both driers was evaluated in a dried boiled form,
elevated temperature, which increase drying rate, in fish dried in 3rd day using solar tent dryer was found
turn, lower relative humidity makes unfavorable to to be relatively higher in value (7.33 on the 10 point
the activities of microbes and moulds. Moreover, high hedonic scale measurement) and showed higher level
internal temperature and shelter protect the entry of of acceptability, while fish dried using open sun rack
pests into the dryer and can be lethal to those already scored lower value (6.8 on the10 point hedonic scale
entered. Bacteria infestation was observed in open sun measurement). The organoleptic evaluation showed
rack drying method during the first day of the that the appearance of the two dryers were in good
experiment, this was due to little rain happed on that condition throughout the experiment. Also, no
day, and the samples were kept for 1 day in a room discoloration was observed in the driers. This results
gives favorable condition for bacterial and fungal agrees with (Blight, Shaw, & Woyewoda, 1988)
growth. The infestation has stopped in the next day studies showed the dark colour and rancid odour of
after exposed in to sun light. Moreover during the cured fish is an indication of deteriorated quality. The
experiment trails period, it was observed clearly that result of statistical analysis conducted using one-way
there was no a signs of loses due to the analysis of variance indicated that drying had no
contaminations by insects infestation and dust in both effect on the organoleptic properties. Appearance,
1114 B. Abraha et al. / Turk. J. Fish. Aquat. Sci. 17: 1107-1115 (2017)
Flavour and colour appeared to be the three most Chuwkwu, O., & Shaba, I.M. (2009). Effects of drying
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qualities. It is evident that the thermal energy dryers. In supplement proceeding of the export
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