Physical Aspects Influencing to the Production of Dry-Salted Snakeskin Gourami (Trichogaster Pectoralis)

Snakeskin gourami (Trichogaster pectoralis) is one of the most common fish in paddy field and river in Vietnam. It lives in waters at low dissolved oxygen and high organic accumulation. It has a high meat yield and favouritely consumed as dried fish in Vietnam. Farming area of snakeskin gourami has been opened dramatically in recent years. Therefore, ifs necessary to have an appropriate processing and preserving approach to accelerate its commercial value in local and international markets. Objective of the present study focused on the different aspects such as ethanol treatment to eliminate fishy ordor; addition of salt, sorbitol, as well as dry temperature that affected to to water activity (aw), microbial load (coliform, cfu/g), sensory score of dried snakeskin gourami (Trichogaster pectoralis). Shelf-life of the dried product was also evaluated during preservation. Results showed that 40% ethanol at ratio 20:80 for primary treatment; 2.0% of salt soaking; 1.0% of sorbitol addition; 46 degrees C of drying were appropriate to maintain water activity (aw=0.65). By preserving under vacuum in PA bag, the dry-salted snakeskin gourami still extended the product shelf-life for 12 months without any deterioration.