Quality Improvement of Dried Anchovies at Three Solar Drying Methods

Fish drying is one of the traditional methods where the fishermen land their catch on the beaches for drying traditionally under sun for several days. Dried fish provides valuable and economical sources of animal protein. The quality of dried fish is significantly infuenced by the presence of microorganisms. Therefore, this study aims to determine the physical quality changes in anchovy under three different solar drying methods which are open sun drying (OSD), solar greenhouse tunnel dryer (GTD), and forced convective solar dryer (FCD) and to verify the chemical and microbial contamination in solar-dried anchovy. About (20 kg) of fresh anchovy were taken for experiments. Quality analyses were conducted in the samples before, during, and after drying. The parameters analyzed included three main analyses which are physical, chemical, and microbial analyses. The drying rate was higher in GTD compared to the two other methods. Moisture content, drying rate, and moisture ratio were significantly affected by drying methods. GTD required less time (6 hr) to dry anchovies compared to other drying methods (9 hr time). The highest reduction in lightness is in GTD dried anchovies followed by FCD and OSD. The drying methods and drying time statistically affect the lightness (L) of dried anchovies (p = 0.05). The water activity of solar-dried anchovies was 0.3. Experimentally dried anchovies were found to have lower microbial count compared to the dried fish quality standards. The total viable count (TVC) in fresh anchovy was 6.44 log CFU/g compared to the greenhouse tunnel dryer 2.90 log CFU/g, open sun dryer 4.16 log CFU/g, and forced convective dryer 4.19 log CFU/g anchovies. Water activity and moisture content did not affect total viable count (TVC) significantly, but it affects total fungal count (TFC) (p= 0.05). There was a significant difference on Krusal Wallis between the samples of three methods of drying and a fresh one on the water activity, ash content, and fat content (p= 0.05).