Abstract:
ABSTRACT
To evaluate the sensory and physical-chemical qualities of traditional, improved, and commercial dried
punti (Puntius sophore), an experiment was conducted. Fresh punti fish was procured and dried for this
purpose utilizing both traditional (TD) and improved methods (ID). Commercially dried (CD) punti fish
was also procured from regional markets. The sensory evaluation of the improved dried products
revealed that they were of higher grade than both commercial- and tradition-style dried punti fish.
According to the findings, enhanced dried punti rehydrated more quickly than traditional and storebought
dry
punti.
The
dried
punti's
moisture
content
ranged
from
14.20.45%
(commercial
dried
punti)
to
22.50.8%
(improved
dried
punti).
When
compared
to
traditional
and
commercial
dried
fish,
improved
dried
fish
had
the
highest
levels
of
crude
protein,
crude
fat,
and
ash.
After
30
days
of
storage,
market
dried
punti
was
found
to
be
infested
with
insects.
However,
it
was
discovered
that
both
traditional
and
improved
dried punti remained pest-free for up to 120 days of storage. The results indicated that the
improved drying techniques produced the best dried fish product in terms of sensory, physico-chemical,
and food safety aspects.
