International Journal of Food Science and Nutrition Engineering 2012, 2(1): 1-6 DOI: 10.5923/j.food.20120201.01 Quality Characteristics of Dried Fish Obtained From Eldeim Area, Central Sudan Abdel Moneim E. Sulieman 1* , Waleed A. Mustafa 2 1 Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan 2 Department of Food Science and Technnlogy, Faculty of Agriculture, University of Bakht Al-Ruda, ElDueim, Sudan Abstract In the present study the prevailing drying methods for fish preservation in ElDueim area, central Sudan were assessed. The processes and analysis were done in two seasons: summer and winter. The chemical analyses indicated the similarity of most of the tested chemical components of the various samples. High microbial load was detected in raw fishes indicating that their quick spoilage at ambient temperature, and the presence of coliforms, staphylococci and salmonella indicates that the raw fish handling is not safe. On the other hand, most of the examined dried fish products were devoid of pathogenic bacteria, and sharp decrease was observed in the numbers of indicator microorganisms like coliforms. The sen- sory analysis indicated higher acceptance of most of the tested samples. Keywords Drying, Chemical Composition, Salmonella, Microbiology 1. Introduction Processing of fish involves primarily the application of preservation techniques in order to retain quality and in- crease shelf life. It may also mean adding value to produce a wide variety of products. A number of methods are used to preserve fish. There are various techniques based on tem- perature control, using ice, refrigeration or freezing; others on the control of water activity that includes drying, salting, smoking and freeze-drying. Dry Fish is described as any fishes which had developed a strong odour within hours of capture and salted for about four days and then dried. It is highly salted and semi-dried fishery products with an obnoxious odour and a cheesy but rich fishy flavour widely liked as a sea food item worldwide. Traditionally, dried fish represents a low cost source of high quality protein[1] Sudan has immense fisheries resources within its inland waters especially along the River Nile and in the marine sub-sector along the Red Sea coast. Estimates suggest that fish production could double and still be short of the full potential. Whilst techniques and vessels used in the inland fishery remain artisanal in nature, participants in the fisheries are becoming increasingly commercialized and investors are now operating fleets of simple vessels. Sudan is, however, a significant importer of fish from other areas of the Great Lakes region of Africa. Most experience with aquaculture has been along the coast with pearl culture but increasingly * Corresponding author: moneim_ug@yahoo.com (Abdel Moneim E. Sulieman) Published online at http://journal.sapub.org/food Copyright © 2012 Scientific & Academic Publishing. All Rights Reserved investors are establishing catfish and tilapia pond farms. Fish processing in carried out in Sudan by traditional methods, so the amounts of the processed samples is rela- tively few with a short shelf life and consumed locally. Therefore it is of prime importance to encourage upgrading of fish industry and to increase the investment in this sector, and to make use of stored fishes commercially via methods of preservation and processing of fishes. The objectives of the present project include: evaluation of the prevailing drying methods of fish and an attempt to up- grade these methods following good manufacturing practices techniques. 2. Materials and Methods Samples of fresh fish, namely: garmout, bolti, kas, kaba- rous, kharsha and amokoro were which were collected from Dueim market (Central Sudan) on White Nile, from anglers immediately after landing, during two seasons summer and winter (2010). In addition, processed samples were collected from small-scale producers who producing their products traditionally. These samples were collected in sterile poly- ethylene bags. The samples were then transported in strict sterilization conditions to the laboratory where microbi- ological and chemical analyses were immediately carried out. The fish and dried fish products received for analysis in the laboratory were cleaned without washing to remove adhering matter. The smaller fishes were passed through the meat mincer in the intact form. However, in case of larger fishes, only meat was taken for analysis. For this, the head and fins were removed and the body was cut along the ab-