ABSTRACT

The study evaluated the effect of drying temperature and time on quality characteristics of mackerel fish with the aim of establishing the best temperature and time for this fish preservation. The proximate composition, microbial analysis and sensory properties of the fresh and dried mackerel fish samples were determined using standard method of analysis. Fresh quality mackerel fish of seventeen (17) were purchased and used for this research work. The mackerel fish samples were subjected under two different temperatures (65°C and 100°C) and three different times (2, 4, and 6 hours) using oven dryer. A fresh sample served as a control. There was very significant difference (p<0.05) between proximate composition of the fresh and dried fish. The protein content increased from 16.68% ± 0.2 in fresh fish to a maximum of 42.18% ±0.18 in the fish dried at 100°C for 6 hours. Fat content increased from 8.07%±0.11 in the fresh fish to 9.23% ±0.01 after 2 hours of drying at 100°C and increased to 11.46% ± 0.4 when dried at 100°C for 6 hours. Furthermore, the moisture content reduced significantly with drying temperature and time due to moisture loss and that has a positive effect on shelf life of the fish since reduced moisture discourages microbial infestation. The sensory evaluation showed that sample dried at 100°C for 6 hours was most preferred while the least preferred is sample dried at 100°C for 2 hours. So far from this study, it can be concluded that the best drying temperature and time for fish preservation is 100°C for 6 hours.