Drying Klunzinger's mullet fish Planiliza klunzingeri using Halogen Dryer and modeling the moisture content with artificial neural network

Authors

  • Hassan H. Al-Rubaiy Department of Food Science, College of Agriculture, University of Basrah
  • , Sabah M. Al-Shatty Department of Food Science, College of Agriculture, University of Basrah
  • Asaad R. Al-Hilphy Department of Food Science, College of Agriculture, University of Basrah

DOI:

https://doi.org/10.37077/25200860.2020.33.1.18

Keywords:

Fish, Planiliza klunzingeri artificial neural network, halogen dryer, qualitative characteristics, Microbiological content

Abstract

Salted and unsalted Klunzinger's mullet Planiliza klunzingeri were dried using infrared halogen dryer with different temperatures (60, 65, 70, 75 and 80)°C and  different storage periods (0, 7, 14, 21, 28 and 35) days and studying their qualitative characteristics. The results showed that the moisture content decreased as drying time increased. The drying efficiency of the halogen dryer was 70.36 % at 60 °C and decreased as the drying temperature increased. Chemical composition of dried fish (salted and unsalted) showed that the moisture percentage was decreased, but the percentage of protein, fat and ash was increased after drying process. The percentage of moisture increased during the storage periods (0, 7, 14, 21, 28 and 35) days, unlike the other chemical composition percentages were decreased with increasing storage periods. The results showed that the rehydration was decreased with the increase of drying temperatures for salted and unsalted dried fish. Moreover, the results showed that there was an increase in TBA after the drying process and during the storage periods. In addition, the results revealed that the microbial content of dried salted and unsalted fish was decreased. The results illustrated that the first order model can be used to predict pH value during storage periods. Artificial neural network   (ANN) model had a good result of predicted moisture content.

Downloads

Download data is not yet available.

References

Aboud, S.A.; Al-Temimi, A.B.; Al-Hilphy, A.R.S.; Yi-Chen, L. & Cacciola, F. (2019). A comprehensive review on infrared heating applications in food processing. Molecules, 24(22): 4125. https://doi.org/10.3390/molecules24224125

Achaglinkame, M.A.; Owusu-Mensah, E.; Boakye, A.A. & Oduro, I. (2020). Effect of effect of size and drying time on the rehydration and sensory properties of freeze-dried snails (Achatina achatina). Int. J. Food Sci., 2020: 1-5. https://doi.org/10.1155/2020/5714140

Al-Bayati, M.M.A. & Ahmed, B.A. (2008). Albumin preparation and study of mullet fish chemical composition and functional properties. Diyala J. Food Tech. Humanity, 32: 242-254. https://www.iasj.net/iasj?func=article&aId=43376

Al-Fadhly, N.K.Z. (2009). Salting and drying of the Thelah fish (Scomberoides commersonianus) and studying its quality characteristics using sensory, chemical, physical and microbial indices. M. Sc. Thesis, Coll. Agric., Univ. Basrah. 195pp. (In Arabic).

Al-Hilphy, A.R.; Iskandar, M.Z. & Abdul Hassan, K.H. (2011). A study of drying some vegetables and fruit by halogen oven. Kufa J. Agric. Sci., 3(2): 216-232. https://www.iasj.net/iasj?func=article&aId=12431

Al-Hilphy, A.R.S. & Al-Rikabi, A.K.J. (2013). Mathematical modelling experimental study on thin layer halogen dryer of strawberry and study it is effect on antioxidant activity. Am. J. Agri. Biol. Sci., 8(4): 268-281. https://doi.org/10.3844/ajabssp.2013

Ali, A.H.; Adday, T.K. & Khamees, N.R. (2018). Catalogue of marine fishes of Iraq. Biol. Appl. Environ. Res., 2(2): 298-368. https://un.uobasrah.edu.iq/papers/10391.pdf

Al-Rubai’y, H.H.; Abdul Hassan, K.H. & Eskandder, M.Z. (2020). Drying and salting fish using different methods and their effect on the sensory, chemical and microbial indices. Multidiscip. Rev., 3: 1-7. https://doi.org/10.29327/multi.2020003

Al-Shatty, S.M.H.; Al-Fadhly, N.K.Z. & Salah, Y.A. (2013). Assessing the microbiological quality of salted and dried Thelah fish (Scomberoides commersonianus). Kufa J. Agric. Sci., 5(1): 214-227. https://www.iasj.net/iasj?func=article&aId=65811

Al-Shatty, S.M.H.; Al-Gwabrawy, A.A. & Al-Hilphy, A.R.S. (2014). Study of chemical and microbiological characteristics of dried Cyprians carpio by vacuum solar dryer (Locally manufactured) (Part 2). Thi-Qar Univ. J. Agric. Res., 3(1): 341-358. https://www.iasj.net/iasj?func=article&aId=94690

Al-Temimi, A.; Aziz, S.N.; Al-Hilphy, A.R.; Lakhssassi, N.; Watson, D.G. & Ibrahim, S.A. (2019). Critical review of radio-frequency (RF) heating applications in food processing. Food Qual. Saf., 3(2): 81-91. https://doi.org/10.1093/fqsafe/fyz002

Al-Temimi, W.K.A. (2018). Studying of physical and chemical properties and microbial content for dried fish by microwave. Diyala J. Agric. Sci., 10(1): 12-28. https://iasj.net/iasj?func=article&aId=161966

Andrews, W. (1992). Manuals of Food Quality Control, 4. Microbiological analysis. FAO Food and Nutrition paper No.14/4 (Rev.1), Rome: 347pp. http://www.fao.org/3/T0610E/T0610E.pdf

Azam, K.; Basher, M.Z.; Ali, M.Y.; Asaduzzaman, M. & Hossain, M.M. (2003). Comparative study of organoleptic, microbiological and biochemical qualities of four selected dried fish in summer and winter. Pak. J. Biol. Sci., 6(24): 2030-2033. https://doi.org/10.3923/pjbs.2003.2030.2033

Boeri, C.; Neto da Silva, F.; Ferreira, J.; Saraiva, J. & Salvador, Â. (2011). Predicting the drying kinetics of salted codfish (Gadus morhua): Semi?empirical, diffusive and neural network models. Int. J. Food Sci. Technol., 46(3): 509-515. https://doi.org/10.1111/j.1365-2621.2010.02513.x

Chen, X.; Fang, F. & Wang, S. (2020). Physicochemical properties and hepatoprotective effects of glycated Snapper fish scale peptides conjugated with xylose via maillard reaction. Food Chem. Toxicol., 137: 111115. https://doi.org/10.1016/j.fct.2020.111115

Darvishi, H.; Azadbakht , M.; Rezaeiasl, A. & Farhang, A. (2013). Drying characteristics of sardine fish dried with microwave heating. J. Saudi Soc. Agric. Sci., 12(2): 121-127. https://doi.org/10.1016/j.jssas.2012.09.002

Deng, Y.; Wang, R.; Wang, Y.; Sun, L.; Tao, S.; Li, X. & Zhao, J. (2020). Diversity and succession of microbial communities and chemical analysis in dried Lutianus erythropterus during storage. Int. J. Food Microbiol., 314: 108416. https://doi.org/10.1016/j.ijfoodmicro.2019.108416

Dubey, A.; Sagar, A.; Malkani, P.; Choudhary, M.K. & Ramnath, S.S. (2020). A comprehensive review on greenhouse drying technology. J. Agric. Ecol. Res. Int., 10-20. https://doi.org/10.9734/JAERI/2020/v21i130123

Egan, H.; Kirk, R.S. & Sawyer, R. (1988). Pearson's Chemical Analysis of Foods. 8th ed. Longman Scientific and Technical, The Bath Press, 591pp.

El-Sebaiy, L.A. & Metwalli, S.M. (1989). Changes in some chemical characteristics and lipid composition of salted bouri fish muscle (Mugil cephalus). Food Chem., 31(1): 41-50. https://dx.doi.org//0.1016/0308-8146

Fath El-Bab, G.F.A. (2005). Health hazard associated with salted fish in Egyptian market. Egyp. J. Agric. Res., 83(1): 405-410. https://doi.org/10.1016/j.jssas.2012.09.002

Fricke, R., Eschmeyer, W.N. & Fong, J.D. (2020). Species by family/subfamily. California: Institute for Biodiversity Science and Sustainability, California Academy of Science. Electronic version accessed 6 April 2020. http://researcharchive.calacademy.org/research/ichthyology/catalog/SpeciesByFamily.asp

Froese, R. & Pauly, D. (eds.) (2019). Fish Base. World Wide Web electronic publication. (Version 12/ 2019). http://www.fishbase.org./

Gates, K.W. (2015). Seafood processing: technology, quality and safety. J. Aquat. Food Product Technol., 24(1): 91-97. https://doi.org/10.1080/10498850.2014.954475

Guiné, R. (2018). The drying of foods and its effect on the physical-chemical, sensorial and nutritional properties. Int. J. Food Eng., 2(4): 93-100. https://doi.org/10.18178/ijfe.4.2.93-100

Hardoko, H. & Utami, S. (2020). Chemical-physical properties characterization of white snapper fish skin rambak crackers based on boiling and drying duration. J. Ilmiah Perikanan dan Kelautan, 12(1): 122-130. http://doi.org/10.20473/jipk.v12i1.14842

Hernandez-Perez, J.A.; Garcia-Alvarado, M.A.; Trystram, G. & Heyd, B. (2004). Neural networks for the heat and mass transfer prediction during drying of cassava and mango. Innov. Food Sci. Emerg. Technol., 5: 57-64. https://doi.org/10.1016/j.ifset.2003.10.004

Huss, H.H. (1995). Quality and Quality Changes in Fresh Fish. FAO Fisheries Technical Paper, No. 348. Rome, FAO: 195pp.

Kiin-Kabari, D.B. & Obasi, N. (2020). Effect of drying on the rehydration properties of some selected shellfish. Asian Food Sci. J., 14(1): 42-48. https://doi.org/10.9734/AFSJ/2020/v14i130122

Krokida, M.K. & Morinos-Kouris, D. (2003). Rehydration kinetics of dehydrated products. J. Food Eng., 57: 1-7. https://doi.org/10.1016/S02608774(02)00214-5

Kubra, K., Hoque, M. S., Hossen, S., Husna, A.U., Azam, M., Sharker, M.R. & Ali, M. M. (2020). Fish drying and socio-economic condition of dried fish producers in the coastal region of Bangladesh. Middle-East J. Sci. Res., 28(3): 182-192. https://doi.org/10.5829/idosi.mejsr.2020.182.192

Kumar, Y. (2015). Application of microwave in food drying. Int. J. Eng. Stu. Tech. Apr., 1(6): 9-24. http://ijesta.com/upcomingissue/02.06.2015.pdf

Lasisi, O.I.; Fapetu, O.P. & Akinola, A.O. (2020). Development of a solar dryer incorporated with a thermal storage mechanism. Dev. Int. J. Adv. Sci. Res. Eng., 6(1): 134-146. http://doi.org/10.31695/IJASRE.2020.33694

Lim, G.W.; Jafarzadeh, S. & Norazatul Hanim, M.R. (2020). Kinetic study, optimization and comparison of sun drying and superheated steam drying of asam gelugor (Garcinia cambogia). Food Res., 4(2): 396-406. https://doi.org/10.26656/fr.2017.4(2).288

Lithi, U.J.; Surovi, S.; Faridullah, M. & Roy, K.C. (2020). Effects of drying technique on the quality of Mola (Amblypharyngodon mola) dried by solar tent dryer and open sun rack dryer. Res. Agric. Livest. Fish., 7(1): 121-128. https://doi.org/10.3329/ralf.v7i1.46840

Majeed, G.H. & Al-Hilphy, A.R.S. (2007). Design of a solar dryer provided with back and heating systems and its testing in the drying of fishes and meats. J. Basrah Res., 33(3): 20-30. https://www.iasj.net/iasj?func=article&aId=57643

Mohamed, A.R.M.; Abood, A.N. & Hussein, S.A. (2016). Comparative taxonomical study of four mullet species )Mugiliformes: Mugilidae) from Iraqi marine waters, Arabian Gulf. Basrah J. Agric. Sci., 23(2): 11-23. (In Arabic). https://iasj.net/iasjAdmin?func=fulltext&aId=120189

Nur, I.T.; Ghosh, B.K. & Acharjee, M. (2020). Comparative microbiological analysis of raw fishes and sun-dried fishes collected from the Kawran bazaar in Dhaka city, Bangladesh. Food Res., 4(3), 846-851. https://doi.org/10.26656/fr.2017.4(3).368

O?zilgen, M. (1998). Food Process Modeling and Control: Chemical Engineering Applications. CRC.: 518pp. https://www.routledge.com/Handbook-of-Food-Process-Modeling-and-Statistical-QualityControl/Ozilgen/p/book/9781439814864

Pan, Z. & Atungulu G.G. (2011). Infrared Heating for Food and Agricultural Processing. CRC Press: 300pp. https://www.routledge.com/Infrared-Heating-for-Food-and-Agricultural-Processing/Pan-Atungulu/p/book/9780367383787

Patir, B.; Gurelinanli, A.; Oksuztepe, G. & Irfan Ilhak, O. (2006). Microbiological and chemical qualities of salted grey mullet (Chalcalburnus tarichii Pallas, 1811). Int. J. Food Sci. Technol., 1(2): 91-98. https://doi.org/10.1016/j.sjbs.2017.04.003

Pochont, N.R.; Mohammad, M.N.; Pradeep, B.T. & Kumar, P.V. (2020). A comparative study of drying kinetics and quality of Indian red chilli in solar hybrid greenhouse drying and open sun drying. Mater. Today Proc., 21: 286-290. https://doi.org/10.1016/j.matpr.2019.05.433

Rangana, S. (1976). Manual of Analysis of Fruit and Vegetable Products. 1st Edn., Tata MaGraw-Hill, New Delhi: 634pp.

Rasul, M.; Majumdar, .C.; Afrin, F.; Bapary, M.A. & Shah, A.K. (2018). Biochemical, microbiological and sensory properties of dried silver carp (Hypophthalmichtys molitrix) influenced by various drying methods. Fishes, 3(3): 25. https://doi.org/10.3390/fishes 3030025.

Rossini, K.; Norena, C.P.; Cladera-Olivera, F. & Brandelli, A. (2009). Casein peptides with inhibitory activity on lipid oxidation in beef homogenates and mechanically deboned poultry meat. LWT-Food Sci. Technol., 42(4): 862-867. https://doi.org/10.1016/j.lwt.2019.108633

Scanlin, D. (1997). The design, construction, and use of an indirect, through-pass, solar food dryer. Home Power #57: 62-72. https://www.rivendellvillage.org/Solar_Food_Dryer.pdf

Nath, S.; Ranjan, A.; Mohanty, B.P.; Saklani, P.; Dora, K.C. & Chowdhury, S. (2020). Dry fish and its contribution towards food and nutritional security. Food Rev. Int., 2020: 29pp. https://doi.org/10.1080/87559129.2020.1737708

Solanki, J.B. (2020). Different types of fish drying methods in Gujarat. Int. J. Fish. Aquat. Stud., 8(1): 129-131. http://www.fisheriesjournal.com/archives/?year=2020&vol=8&issue=1&part=B&ArticleId=2102

Stannard, C. (1997). Development and use of microbiological criteria for foods. J. Food Sci. Tech., 11(3): 137-177. https://doi.org/10.1.1.474.2198&rep

Tanuja, S.; Mhatre, C.S.; Mohanty, G.; Rout, E.; Rout, P. & Srivastava, S.K. (2020). Development of low cost solar rack dryer and comparative biochemical quality evaluation of anchovies (Stolephorus commersonii) dried in sun and solar rack dryer. Int. J. Curr. Microbiol. App. Sci., 9(3): 579-586. https://doi.org/10.20546/ijcmas.2020.903.068

Toledo, R.T. (2007). Fundamentals of Food Process Engineering. 1st edn., Springer, New York: 600pp. https://www.springer.com/gp/book/9781461570523

Published

2020-06-30

How to Cite

Al-Rubaiy, H. H., Al-Shatty, , S. M., & Al-Hilphy, A. R. (2020). Drying Klunzinger’s mullet fish Planiliza klunzingeri using Halogen Dryer and modeling the moisture content with artificial neural network . Basrah J. Agric. Sci., 33(1), 231- 260. https://doi.org/10.37077/25200860.2020.33.1.18

Issue

Section

Articles