Comparative analysis of physicochemical and organoleptic properties of sun- and oven-dried small prawns in Bangladesh

Abstract

The main purpose of this investigation was to assess and compare the physicochemical and organoleptic qualities of dried small prawns prepared using conventional sun- and oven-drying methods. Organoleptic properties (colour, odour, texture, appearance, and overall acceptability) were evaluated using standard sensory evaluation protocols, and nutritional composition (lipid, protein, moisture, crude fibre, ash, and carbohydrate), along with selected minerals (calcium and iron), were determined by established analytical methods. The results demonstrated that oven-dried prawns exhibited significantly higher sensory scores (colour, appearance, and texture), with overall acceptability reaching 7.8 ± 0.67 compared to 7.13 ± 0.83 in sun-dried samples. Proximate analysis revealed that oven-dried prawns contained significantly higher levels of protein (57.69 ± 0.98%), lipid (13.65 ± 0.59%), and ash (11.01 ± 0.32%) compared to sun-dried samples. Sun-dried samples had significantly higher moisture content (17.27 ± 0.64%) and carbohydrate (1.28 ± 0.11%). pH levels in dried prawns did not differ significantly between drying methods. The calcium and iron contents ranged from 5.67 ± 0.72 mg/100g (sun-dried) to 6.48 ± 1.46 mg/100g (oven-dried) and 0.69 ± 0.26 mg/100g (sun-dried) to 1.51 ± 0.43 mg/100g (oven-dried), respectively. These findings provide practical guidance for processors and small-scale producers to adopt improved drying techniques for higher-quality, consumer-preferred products and enhance knowledge regarding more nutritious, safe, hygienic, and improved dried fish products for consumers.