THE PRODUCT DEVELOPMENT OF CRISPY FRIED SUN-DRIED GOURAMI BY USING HOT-AIR OVEN

Abstract

The objective of this research was to develop a product of crispy sun-dried gourami by using a hot-air oven at 70 °C for 0, 30 and 60 minutes by aiming at studying the nutritional value, sensory and shelf life. During the processing of sun-dried gourami in the cleaning, sun-drying, trimming and frying procedures with 64.36, 56.58 and 27.84 percentage of production yields respectively compared to the fresh fish. After the deep-frying procedure, the samples were dried in a hot-air oven. It was found that when the baking time was longer, the fat amount in the sample was significantly reduced (p<0.05). The consumers rated the crispy sun-dried gourami at 60 minutes drying for texture and overall preference the most (p<0.05), while the scores on the appearance, color, smell, taste and texture were not different (p>0.05). The crispy sun-dried gourami (100 grams) contained 64.27 grams of protein and 480.70 kilocalories. It revealed that the crispy sun-dried gourami storage under the vacuum conditions for 90 days at room temperature, found that the total microbial count was increased from 24 to 505 CFU/g and the water activity was increased from 0.48 to 0.56 as well, which was compliant with the Community Product Standard.