African Journal of Food Science Research
African Journal of Food Science Research ISSN 2375-0723 Vol. 8 (3), pp. 001-004, March, 2020. © International Scholars Journals
Full Length Research paper
Qualities of commercially and experimentally sun dried fin fish, Scomberoides tol
Jamila Patterson1* and Govindan Ranjitha2
1Suganthi Devadason Marine Research Institute, Tuticorin, India
2Marudupandiyar College, Thanjavur, India.
Accepted 12 September, 2019
Seafood is a popular food item and has been preserved by several ways. Curing is one of the simplest methods to preserve fish to meet out the need of the people. In India, fishes are washed, gutted and sun dried on the ground, surface of rocks, wooden platforms, palm leaves and also on sandy beaches. The export of Indian cured fishery products are reduced because of their poor quality. The nutritive quality of one of the commercially sun dried fish, Somberoides tol was assessed. The same species was sun dried hygienically by keeping on fish drying rack under direct sun light and moving air and their qualities were assessed. The present study reveals that the fish was dried experimentally on fish drying rack that had good nutritional qualities and hygienic compared to the commercially sun dried fish from the same species.
Key words: Fin fish, Scomberoides tol, commercially and experimentally sun dried, nutritive quality, microbial quality.
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