Sensory and Physico-Chemical Quality Evaluation of Traditional, Improved and Commercially Dried Puntius sophore

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.