%0 Journal Article
%T Quality Characteristics of Dried Fish Obtained From Eldeim Area, Central Sudan
%J International Journal of Food Science and Nutrition Engineering
%@ 2166-5192
%D 2012
%I 
%R 10.5923/j.food.20120201.01
%X In the present study the prevailing drying methods for fish preservation in ElDueim area, central Sudan were assessed. The processes and analysis were done in two seasons: summer and winter. The chemical analyses indicated the similarity of most of the tested chemical components of the various samples. High microbial load was detected in raw fishes indicating that their quick spoilage at ambient temperature, and the presence of coliforms, staphylococci and salmonella indicates that the raw fish handling is not safe. On the other hand, most of the examined dried fish products were devoid of pathogenic bacteria, and sharp decrease was observed in the numbers of indicator microorganisms like coliforms. The sensory analysis indicated higher acceptance of most of the tested samples.
%K Drying
%K Chemical Composition
%K Salmonella
%K Microbiology
%U http://article.sapub.org/10.5923.j.food.20120201.01.html