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Influence of Processing Parameters on Microbial Load, Sensory Acceptability, and Mineral Contents of Dehydrated Catfish (Clarias gariepinus)

ABSTRACT Catfish was dehydrated to improve handling using Response Surface Methodology for experimental design. Brine concentration (%), brining time (min) and drying temperature (°C) as processing parameters interacted in different combinations. Influence of processing parameters on microbial load, sensory acceptability and mineral contents of dehydrated catfish was investigated. Data analysed using regression, ANOVA and average ranking grade. Low total viable and fungi counts (ranged 1.0x103-3.0x103 CFU/g) with no detection of pathogen indicates safety for consumption. Brine concentration significantly (p < 0.05) influenced the texture of catfish. The model accounted for only 29.36% of the total variation (R2 = 0.2936). The 6% brine, 90 min and 110°C treatment, significantly improved the overall-acceptability. Calcium content (ranged 19.60–52.60 mg/100 g) was significantly higher which could improve the nutrient intake to facilitate development and maintenance of strong bones. Knowledge about safety, acceptability and nutrient content of dehydrated catfish could contribute positively to reshaping decision-making about catfish consumption.