University of Chile

Faculty of Chemical and Pharmaceutical Sciences

Department of Food Science and Chemical Technology
Seafood Product Engineering

EFFECT OF SUN DRYING AND ARTIFICIAL DRYING

OF FRESH, SALTED BOMBAY DUCK (HARPODON
NEHERIUS) ON THE PHYSICAL CHARACTERISTICS OF
THE PRODUCT
Krishna Prasad NooralabettuA
ADepartment of Biotechnology, P.A. College of Engineering , Mangalore University, Nadupadavu Kairangala

Victoria González Barra

Professor: Roberto Lemus
BOMBAY DUCK
(Harpodon Neherus)
Bumalo

 It is a marine lizardfish
 It's a narrow, usually 6 to 8 inches long, slimy fish.
 Origin: Southern Asia
 Particularly abundant in Arabian Sea (India)
 Mainly consumed as a dry product, as it is unsuitable for
freezing, due to its high moisture (90,98%).

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DRYING
• Traditionally carried out along the beaches or roadside,
making it suceptible to contamination.
• It takes 3 - 4 days, depending on weather conditions.
• Low quality due to unhygienic conditions.

• Salt: removes moisture; acts like a preservative.

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 OBJECTIVE
To study the effects of versus and
on the physical characteristics of the final dried product with the
purpose of obtaining a consistent high quality of the product during
storage.

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MATERIALS AND METHODS
01
CAPTURING
Seasoon dock,
Bombay
21 – 23 cm
80 – 85 g

Gutting by splitting open the

belly without removing head,
fins, tail.

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02
SALTING AND BRINING

BRINING
• 10%, 20%, 36% saturated salt
solution
03 IMAGINATION

• 1:1,5 brine:fish → 16 hours at 28ºC

SALTING
• 2/3 Coarse salt (5 mm), 1/3 fine salt
(0,5 – 1 mm)

• 1:6 salt:fish
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 04
SUN DRYING

Hanging on 2 mm diameter ropes

hung at about 3 m height and tied
on fixed poles at intervals of 4 m.
•
•
24 – 32ºC
55 – 68% humidity
05
ARTIFICIAL DRYING
Hung on 1 m long iron rods,
mounted on wooden frames,
placed on a drying chamber

• 35, 45, 55ºC

• 60 ± 2% humidity

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06

STORAGE
In polyethylene pouches
• 28 – 30ºC

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ANALYSIS
 PROXIMATE ANALYSIS
o MOISTURE
o SALT CONTENT

 SENSORY EVALUATION
o 9 Point hedonic scale
o Appearance, color, odor, texture, flavor

 STATISTICAL ANALYSIS one and two way ANOVA; Tukey

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 UNSALTED AND SALTED

VARIATIONS SALTING (dry salt) OR

BRINING (10, 20, 36% solution)

SUN DRYING OR ARTIFICIAL DRYING

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RESULTS
MOISTURE
CONTENT
SUNDRIED | UNSALTED

16.16 ± 0.03 %

FIGURE 1. Changes in moisture

content during sun drying of
unsalted dressed Bombay duck
(Harpodon neherius).

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MOISTURE Increase in temperature
significantly increased

CONTENT
rate of water removal

ARTIFICIAL | UNSALTED

FIGURE 2. Changes in moisture

content during sun drying and
artifical drying of unsalted
dressed Bombay duck.

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 Sundried Artificially dried

PHYSICAL Quality Attributes

24°C - 32°C 35°C 45°C 55°C

CHARACTERISTICS Appearance Good Good Very Good Good

Longitudinal shrinkage Yes Yes Yes Yes

SUNDRIED | UNSALTED
Insects No No No No
ARTIFICIAL | UNSALTED Larvae No No No No
Extraneous substances No No No No

Color Faint straw Faint straw Grayish Grayish

yellow yellow White Brown

Odor Slight dry

Dry Slight dry Slight dry
cooked

Texture Firm Very firm Very firm Hard, brittle

Score 4,2 ± 1,6 6,0 ± 1,6 7,0 ± 1,4 6,6 ± 0,9

unacceptable
TABLE 1. Physical characteristics of unsalted sundried (US-SD24-32-DBD) and unsalted artificially dried (US-AD35-DBD, US-
AD45-DBD, or US-AD55-DBD) samples

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CHANGES WITH
SALTING

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MOISTURE 86,19 ± 0,035

IN SALTING %

81,29 ± 0,04 %

Increase in salt
70,56± 0,03 %
concentration
significantly increased 68,02 ± 0,03 %
rate of water removal

FIGURE 3. Changes in moisture

content during salting of
dressed Bombay duck.

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MOISTURE
CHANGE
ARTIFICIAL 45ºC | SALTED

Increase in salt
concentration decreases
drying time

FIGURE 4. Changes in moisture

content during artificial drying of
dressed and Bombay duck.

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CHANGES DURING
STORAGE

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MOISTURE
CHANGE Gain in moisture not
DURING STORAGE appreciable

POLYETHYLENE POUCHES

FIGURE 5. Changes in moisture

content during the storage of dressed,
salted, artificially dried Bombay duck
in sealed polyethylene pouches.

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 Storage Sundried Artificially dried

CHANGES
(Months) 24 – 32°c 45°c
0 FAINT STRAW YELLOW GRAYISH WHITE
COLOUR

DURING
1 FAINT STRAW YELLOW GRAYISH WHITE
2 YELLOW FAINT STRAW YELLOW
3 YELLOW BROWN YELLOW

STORAGE
4 YELLOW BROWN YELLOWISH BROWN
5 BROWNISH YELLOWISH BROWN
0 DRY FISHY SLIGHT DRY FISHY
ODOR
1 DRY FISHY SLIGHT DRY FISHY UNSALTED
2 SLIGHT AMMONIA SLIGHT FISHY
3 SLIGHT STRONGER AMMONIA SLIGHT STRONGER DRY FISHY
4 AMMONIA SLIGHT STRONGER DRY FISHY
5 AMMONIA AND RANCID SLIGHT STRONGER DRY FISHY
0 FIRM VERY FIRM
TEXTURE
1 FIRM FIRM
2 FIRM FIRM
3 FIRM FIRM
4 SLIGHTLY SOFTER FIRM TABLE 2. Changes in the physical
5 SOFTER FIRM
characteristics during storage of unsalted
0 4,2 ± 1,0 7,0 ± 1,2
SCORE sundried or unsalted artificial dried
1 4,0 ± 0,6 6,8 ± 0,4
2 3,4 ± 0,8 6,2 ± 0,9 Bombay duck kept in sealed polyethylene
3 3,0 ± 0,6 5,6 ± 0,6
pouches.
4 2,8 ± 0,4 4,6 ± 0,4
5 2,2 ± 0,4 4,0 ± 0,2
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 Storage
(Months)
Unsalted 10% brine 20% brine 36% brine Dry salted

CHANGES
COLOUR GRAYISH WHITE GRAYISH WHITE FAINT STRAW
0 GRAYISH WHITE YELLOW
YELLOW
1 GRAYISH WHITE GRAYISH WHITE GRAYISH WHITE YELLOW YELLOW

DURING
FAINT STRAW GRAYISH WHITE
2 GRAYISH WHITE YELLOW YELLOWISH BROWN
YELLOW

STORAGE
FAINT STRAW YELLOWISH
3 YELLOW GRAYISH WHITE YELLOW
YELLOW BROWN
YELLOWISH BROWN FAINT STRAW FAINT STRAW YELLOWISH
4 YELLOWISH BROWN
YELLOW YELLOW BROWN
YELLOWISH BROWN FAINT STRAW YELLOWISH
5 YELLOWISH YELLOWISH BROWN
YELLOW BROWN ARTIFICIAL 45ºC |
ODOR SLIGHT DRY FISHY SLIGHT DRY FISHY
0 SLIGHT DRY FISHY SLIGHT DRY FISHY SLIGHT DRY FISHY UNSALTED, SALTED
SLIGHT DRY FISHY SLIGHT DRY FISHY
1 SLIGHT DRY FISHY SLIGHT DRY FISHY SLIGHT DRY FISHY

SLIGHT DRY FISHY SLIGHT DRY FISHY

2 SLIGHT DRY FISHY SLIGHT DRY FISHY SLIGHT DRY FISHY

SLIGHT DRY FISHY

3 SLIGHT STRONGER SLIGHT DRY FISHY SLIGHT DRY FISHY SLIGHT DRY FISHY

STRONGER DRY SLIGHT DRY FISHY

4 SLIGHT DRY FISHY SLIGHT DRY FISHY SLIGHT DRY FISHY
FISHY
SLIGHT DRY FISHY
5 DRY FISHY SLIGHT DRY FISHY RANCID RANCID

TEXTURE SMOOTH SMOOTH

0 VERY FIRM VERY FIRM FIRM
SURFACE SURFACE
TABLE 3. Changes in the
SOFTER
1 FIRM FIRM FIRM SOFTER physical characteristics during
SURFACE

2 FIRM FIRM FIRM SOFTER

FRAGMENTATION
FRAGMEN-TATION storage of unsalted or salted
3 FIRM FIRM FIRM FRAGMENTA-TION FRAGMEN-TATION artificial dried Bombay duck kept
4 FIRM FIRM SOFTER FRAGMENTA-TION FRAGMEN-TATION in sealed polyethylene pouches.
5 FIRM SOFTER SOFTER FRAGMENTA-TION SOFTER FRAGMENTATION
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 Storage Unsalted 10% 20% 36% Dry
brine brine brine salted
CHANGES
(Months)
SCORE

DURING
0 7,0 ± 1,2 7,6 ± 1,6 8,2 ± 1,4 6,6 ± 0,9 6,2 ± 1,2

1 6,8 ± 0,4 7,0 ± 0,9 8,2 ± 0,4 6,2 ± 0,9 6,0 ± 0,8

3
6,2 ± 0,9
5,6 ± 0,6
6,8 ± 0,8
6,9 ± 0,6
8,0 ± 0,6
7,6 ± 0,4
5,6 ± 0,8
4,0 ± 0,6
5,6 ± 0,6
4,2 ± 0,4
STORAGE
4 4,6 ± 0,4 4,6 ± 0,4 7,2 ± 0,4 3,0 ± 0,5 3,6 ± 0,4
ARTIFICIAL | UNSALTED, SALTED

5 4,0 ± 0,2 4,2 ± 0,4 6,6 ± 0,4 2,2 ± 0,2 2,2 ± 0,4

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 CONCLUSIONS

SALTING ARTIFICIAL DRYING

- Reduces reprocessing time - Avoids infestation of blowflies
- Reduces storage spoilage - Yields a standard consistent product.
- Can reduce autolitic changes, reducing
ammonia smell (coupled with AD).

Bombay duck treated with 20% NaCl dried at 45°C, kept in sealed polyethylene pouches were
judged superior by sensory evaluation
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THANK YOU!
ANY QUESTIONS?