Table 1.
Proximate composition of various fish species and its respective drying technique.
| Type of Fish | Drying Technique | Moisture (%) | Lipids (%) | Protein (%) | Ash (%) | Carbohydrates (%) | References |
|---|---|---|---|---|---|---|---|
| Catfish (Clarias gariepinus) |
Electric oven | 15.62 | 29.60 | 67.21 | 3.62 | 3.84 | [64] |
| Smoking kiln | 28.92 | 21.20 | 53.10 | 3.92 | 2.78 | ||
| Smoking kiln (developed by NSPRI) |
7.30 | 12.50 | 68.4 | 6.40 | 1.80 | [65] | |
| Indian Mackerel | Hot air | 31.11 | 5.28 | 43.38 | 17.90 | N/A | [54] |
| Microwave vacuum | 32.45 | 4.02 | 44.53 | 21.61 | N/A | ||
| Shoal/shol (Channa striatus) |
Sun dry, salting as pre-treatment | 29.77 | 5.10 | 41.48 | 22.80 | N/A | [43] |
| Dry salting | 48.84 | 3.99 | 28.21 | 18.89 | N/A | [35] | |
| Yellow Croaker (Larimichthys Polyactis) | Hot air | 47.08 | 14.67 | 31.32 | 3.74 | N/A | [59] |
| Low temperature vacuum | 38.56 | 12.56 | 41.48 | 6.26 | N/A | ||
| Freeze dry | 47.38 | 13.43 | 33.54 | 4.02 | N/A | ||
| Iridescent shark catfish (Pangasius hypophthalmus) |
Mechanical (kiln) at 60 °C | 13.50 | 15.31 | 65.16 | 4.38 | N/A | [13] |
| Sun dry (unsalted) | 14.59 | 15.17 | 63.39 | 5.22 | N/A | ||
| Sun dry (salted) | 15.36 | 9.32 | 55.53 | 18.72 | N/A | ||
| Nile Tilapia (Oreochromis niloticus) |
Smoke dry at 60 °C (15 h) | 15.30 | 12.35 | 49.40 | 21.61 | N/A | [66] |
| Smoke dry at 70 °C (10 h) | 17.95 | 7.85 | 56.70 | 18.52 | N/A |