International Journal of Food Science and Biotechnology 2019; 4(4): 94-99 http://www.sciencepublishinggroup.com/j/ijfsb doi: 10.11648/j.ijfsb.20190404.13 ISSN: 2578-9635 (Print); ISSN: 2578-9643 (Online) Quality Assessment of Oven Dried and Traditional Sun Dried Channa Punctatus Syeda Nusrat Jahan * , Salma Akhtar Department of Fisheries, University of Rajshahi, Rajshahi, Bangladesh Email address: * Corresponding author To cite this article: Syeda Nusrat Jahan, Salma Akhtar. Quality Assessment of Oven Dried and Traditional Sun Dried Channa Punctatus. International Journal of Food Science and Biotechnology. Vol. 4, No. 4, 2019, pp. 94-99. doi: 10.11648/j.ijfsb.20190404.13 Received: MM DD, 2019; Accepted: MM DD, 2019; Published: MM DD, 2019 Abstract: The aim of the present study was to compare the quality assessment in terms of freshness, chemical composition and bacterial load of sun dried fishes and oven dried Channapunctatus during July 2017 to December 2017. Traditionally dried and fresh raw C. punctatus were collected from the Singrabajar of Chalanbeel area, Bangladesh and brought into the laboratory of Department of Fisheries of University of Rajshahi, Bangladesh. Fresh species were processed and dried in the electric oven at 105°C. After the organoleptic analysis it was observed that the appearance, odor, color, texture and overall acceptability of traditionally sun dried fishes were 6.75±0.43, 7.00±0.00, 7.12±0.78, 6.62±0.51, 6.75±0.46 and oven dried fishes were 7.75±1.29, 6.87±0.92, 7.25±1.63, 7.5±1.30 and 7.50±1.30, respectively. Significant difference was found between the sun dried and oven dried C. punctatus for the mean values of all organoleptic characteristics. In case of proximate composition the lipid, protein, ash and moisture contents were 3.10±0.60%, 57.50±2.30%, 21.00±1.20% and 14.83±1.45% in sun dried fishes and 5.85±1.25%, 70.15±1.30%, 13.00±1.50% and 8.50±1.40% was observed in oven dried fish. Significant difference was found in proximate composition. The pH contents varied from 6.3±0.31 (oven dried) to 6.75±0.70 (sun dried). The lowest TVB-N content (3.85mg/100g) was found in oven dried fishes and the highest (4.02mg/100g) was found in sun dried fishes and the microbial load varied from 4.9×10 2 (oven dried) to 3.9×10 3 (sun dried). Significant difference was found between the sun and oven dried C. punctatus for the aerobic plate count and TVB-N, but those are belongs in acceptable range. Keywords: Quality Assessment, Chemical Composition, TVB-N, Organoleptic Test 1. Introduction In Bangladesh, fish harvesting is mostly seasonal and each of the catch fish reaches its peak during late spring and early summer. Due to lack of adequate transport, storage and preservation facilities, every year a huge amount of fish cannot be utilized properly. So, different types of preservation system are developed. Among them drying is one of the most important methods of fish preservation in Bangladesh which is regarded as a traditional and primitive preservation method of fish. Drying method is considered as the least expensive method of fish preservation [1]. The process of fish drying is mainly performed by the households in the fishing communities. There are frequent complaints from the consumers about the quality of the products and the major problems associated with sun drying fishes are the infestations by blow flies and insect larvae, poor sanitation and improper process that often lead to contamination and spoilage and ultimately they use pesticides to prevent those [2, 3]. On the other hand, in rainy season, due to less sunlight, dried fishes are susceptible to infestation by certain species of insects and mites which can cause extensive damage resulting in heavy financial loss. To minimize the sun drying related problem some technology like oven drying, solar drying etc. are developed to dry fish. By oven drying moisture is evaporated from the fish. It can be prevent insect infestation of dried fish product and improve the hygienic and nutritional status of the dried fishery products. Oven drying do not depends on weather but in sun drying rough weather has a big effect on drying and in rough weather different types of microbes can grow. The oven drying method is safer than the sun drying method. But this is important to know the quality of oven dried fish. The biochemical composition is an important aspect of fish