Influences of drying methods processing on nutritional properties of three fish species Govazym stranded tail, Hamoor and Zeminkan.
The process selection for fish drying by fish processer depend on the fish species and consumer demand. Three fish species such as Govazym stranded tail, Hamoor and Zeminkan were purchased from market fish Behbahan. Govazim stranded tail, Hamoor and Zeminkan hold in 70°C oven for 24 h until completely dried. Fish drying carried out in the sun by placing it on a tray with a traditional outdoor sunlight at temperatures up to 37°C for 3 days. International standard AOAC methods were used for nutrients analysis of dried fish samples, Protein content of Hamoor in the oven method (%85.66 ±0.26) was higher than in others. The highest fat content (%5.56+0.04) in the sun method found for Hamoor and the lowest content (%3.22+0.12) is also in solar dry found for Govazym. The results showed that sun method creates a relative stability of the compounds. The oven drying method had a good effect on decreasing drying time. It is recommended that the fish drying with electric oven method is more suitable for feeding health nutrition and good shelf life.