Development and Stability of Dried Fish Powder Made From Clupeoides borneensis

Abstract

The current study was carried out to determine the effect of two drying methods on the quality of dried fish powder (DFP) made from Clupeoides borneensis and to investigate its stability during 5 months of storage under vacuum packaging and packaging with silica gel. The fresh fish was dried at 60°C for 8 h using the oven drying (OV) method and 6 h using the oven drying with steaming (SB) method after a 15 min steaming at 100°C. The findings of this study revealed that the amount of moisture, protein, ash, and lipid content in fresh Clupeoides borneensis was 80.51 ± 0.73, 17.87 ± 0.36, 2.84 ± 0.2, and 0.67 ± 0.02 g/100 g, respectively. Among two drying methods, the SB method spent less drying time to reach a moisture content of less than 5 g/100 g. Except for protein content, DFP obtained from the OV method had significantly higher ash and lipid contents than DFP obtained from the SB method. The DFP from the SB method was found to be higher in zinc (Zn) and lower in iron (Fe), total plate count (TPC), and total yeast and mold count (TYMC) than the DFP from the OV method. There was no significant difference between both types of packaging on the overall quality of DFP during 5 months of storage. DFP could contribute to improve malnutrition in Cambodia.