Mat drying and packaging effect of dry salted lizard fish during storage

Abstract

Mat drying is age old and natural sun drying preservation method. During storage study so many different in dry fish. Changes in biochemical, microbiological and sensory attributes of dried salted lizard fish during storage in gunny bag, air packaging (AP) and vacuum packaging (VP) 200 gauge LDPE were invested. For this study total volatile basic nitrogen (TVB-N), Tri methyl amine nitrogen (TMA-N), Thiobarbituric acid value (TBA), free fatty acid value (FFA) and peroxide value (PV). Sensory attributes and microbiological analyses were carried monthly during storage. Vacuum packaging material has long shelf life among three. Gunny bag has shorter shelf life among three. Air packaging has intermediate half-life. The spoilage in dry fish during storage due to the oxygen trapping, water activity and interaction of fat contain, yeast, mold and bacterial contamination. Packaging material is essential for prevention for dry fish. Batter the Packaging quality batters the dry fish product if raw material and all processing and good handling practice during prepare dry fish. Dried and dehydrated foods are more concentrated than any other forms of food. Dry fish is a good source of protein for people in the rural areas.