Effects of Different Drying Methods and Hydrocolloids on Quality Properties of Semi-dried Catfish Jerky

Ishamri Ismail; Nur Husna Mohd Fauzi; Mastura Zahidi Baki; Ho Lee Hoon

Ishamri Ismail Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Besut 22200, Terengganu, Malaysia
Nur Husna Mohd Fauzi Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Besut 22200, Terengganu, Malaysia
Mastura Zahidi Baki Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Besut 22200, Terengganu, Malaysia
Ho Lee Hoon Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Besut 22200, Terengganu, Malaysia

Abstract

This study was carried out to evaluate the effects of different drying methods (sun drying, cabinet drying and convection oven) and hydrocolloids (carrageenan and alginate) onphysicochemical properties of semi-dried catfish jerky. The concentration of hydrocolloids used was 1% and 2%. Samples without the addition of hydrocolloid served as the control group. The water activity of semi-dried catfish jerky decreased with the addition of hydrocolloids. For colour properties, lightness (L*) value of semi-dried catfish jerky increased with the increased concentration of hydrocolloids. The addition of 2% alginate (2%A) and 2% carrageenan (2%C) showed higher lightness (L*) than the controlled group for all drying methods, except for sun drying with carrageenan. Both carrageenan and alginate added into semi-dried catfish jerky increased the processing yields. The addition of 2% carrageenan (2%C) and 1% alginate (1%A) improved the product yields for all drying methods. This paper argues that the application of cabinet dryer gives better shelf stability due to the lower range of water activity than other drying methods while preserving colour quality and product yields.

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