Quality Assessment of Oven Dried and Traditional Sun Dried Channa Punctatus

The aim of the present study was to compare the quality assessment in terms of freshness, chemical composition and bacterial load of sun dried fishes and oven dried Channapunctatus during July 2017 to December 2017. Traditionally dried and fresh raw C. punctatus were collected from the Singrabajar of Chalanbeel area, Bangladesh and brought into the laboratory of Department of Fisheries of University of Rajshahi, Bangladesh. Fresh species were processed and dried in the electric oven at 105°C. After the organoleptic analysis it was observed that the appearance, odor, color, texture and overall acceptability of traditionally sun dried fishes were 6.75±0.43, 7.00±0.00, 7.12±0.78, 6.62±0.51, 6.75±0.46 and oven dried fishes were 7.75±1.29, 6.87±0.92, 7.25±1.63, 7.5±1.30 and 7.50±1.30, respectively. Significant difference was found between the sun dried and oven dried C. punctatus for the mean values of all organoleptic characteristics. In case of proximate composition the lipid, protein, ash and moisture contents were 3.10±0.60%, 57.50±2.30%, 21.00±1.20% and 14.83±1.45% in sun dried fishes and 5.85±1.25%, 70.15±1.30%, 13.00±1.50% and 8.50±1.40% was observed in oven dried fish. Significant difference was found in proximate composition. The pH contents varied from 6.3±0.31 (oven dried) to 6.75±0.70 (sun dried). The lowest TVB-N content (3.85mg/100g) was found in oven dried fishes and the highest (4.02mg/100g) was found in sun dried fishes and the microbial load varied from 4.9×102 (oven dried) to 3.9×103 (sun dried). Significant difference was found between the sun and oven dried C. punctatus for the aerobic plate count and TVB-N, but those are belongs in acceptable range.