STUDYING OF PHYSICAL AND CHEMICAL PROPERTIES AND MICROBIAL CONTENT FOR DRIED FISH BY MICROWAVE

Abstract

Silver carp fish was dried using microwave at the different levels (100, 300 and 500) watt. The dried fishes were preserved in polyethylene bags after removal of air using vacuum and stored at LAB temperature. Analytical tests and microbial content was carried out for these samples at the durations of storage (0, 15, 30, 45 and 60) days. The results were obtained as follows:- All levels of microwaves power showed decreased in moisture content with progress of the drying time. The chemical composition for treatment showed decrease in moisture and increase in percentage of protein, lipid and ash after drying of fish. The moisture content was increased during the durations of storage (0, 15, 30, 45 and 60) days, accompanied by a decline in each of the percentage of protein and fat at the same storage durations. The results showed increasing in TBA and FFA during duration of storage compared to fresh fish. Dried fish was showed decline in the total microbial content after the drying to reach zero, then it was increased gradually to reaching maximum number at the end of storage period compared to fresh fish. While coliform bacteria and fungi were absent in dried fish for all durations of storage. Lipolytic and proteolytic bacteria found after (45 and 30) days from duration of storage respectively, to reach its maximum limit at the end of storage period 60 days.