Tenderised, Dehydrated Steaks of Freshwater Fish, Rohu: Preparation and Storage Characteristics
Tenderised, Dehydrated Steaks of Freshwater Fish, Rohu: Preparation and Storage Characteristics
Date
2003
Authors
Smruti, K
Rai, S
Yardi, V
Warrier, S.B
Venugopal, V
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
A process to prepare tenderised, dried steaks of freshwater fish, rohu (Labeo rohita) is
reported. Steaks of fresh rohu were treated with papain for tenderisation, followed by dip
treatment in sodium chloride solution. The brined steaks were dried either in a solar or
tunnel dryer at a maximum temperature of 60oC Although solar drying required a longer
drying time than tunnel drying, the products dried by both ways, had comparable proximate
composition, with moisture content in the range of 15 to 16%, 59% protein and 5.7% crude
fat. The aerobically packaged product, which had a water activity as low as 0.66, did not
favour microbial growth when stored at ambient temperature. Tenderisation reduced hardness
of dried product as observed by lower breaking force as well as sensory evaluation. The
treatment also enhanced rehydration capacity of the dried steaks. Tenderisation followed by
solar drying is suggested as a cost-effective process for value addition of rohu.
Description
Keywords
Rohu, aquaculture, dehydration, tenderisation, storage characteristics, value addition
Citation
Fishery Techn 40(1):43-49