Technological studies on the dehydration of the Nile bolti fish (Tilapia nilotica)

Chemical and microbiological analysis of bolti fish: moisture, chloride, fat, total volatile bases (T.V.B.), thiobarbituric acid value (T.B.A.), total bacterial count and coliforms were estimated in fresh bolti fish, after brining, drying and during storage at room temperature for 3 months. The moisture content decreased after drying but become stable during the storage period. Chloride increased after bringing but no noticeable changes were observed after drying and during 3 months storage. The fat content was not affected by previously processes. T.V.B. and T.B.A. increased after brining, drying and throughout storage period. The rate of increase was higher for dehydrated samples than for sun-dried ones. The reduction of total bacterial count is due to the high salt content and the lack of free water in fish tissues after drying. Coliforms were not present after brining, drying and throughout the storage periods.