Preservation of Tilapia Fillet using Dried Lemongrass Leaves Pre-treatment and Closed System Dehydration Method
DOI:
https://doi.org/10.11113/jomalisc.v3.52Keywords:
Drying method, dehydrator, tilapia fillet, lemongrass leaves, closed systemAbstract
Tilapia fish is one of the important commercial aquaculture species, fast-growing, and a source of protein either on a wet or dry basis. An unpleasant smell associated with dried tilapia can make it challenging to market. For this purpose, lemongrass leaves with a strong citrus aroma and antimicrobial properties were used to pretreat the fish. This study aims to identify the best temperature and drying time for lemongrass leaves and the production of dried salted fillet tilapia to maintain quality and moisture. In this study, the mini dehydrator model Anywin FD-77 (closed system) was chosen as a drying tool. The dried lemongrass leaves were used as pre-treatment to remove the fishy smell by soaking fresh tilapia fillets and dried lemongrass leaves in water. The advantage of this combined method is that it is suitable for ensuring the hygiene of the dried fillet without outdoor weather constraints. Fresh tilapia fillets were smeared with edible salt and placed in a chiller for the curing process for 24 hours. The temperature of the drying condition was set up at different ranges between 40°C to 60°C, with a drying time duration of 24 to 48 hours. The moisture content of dried lemongrass leaves and dried salted fillet tilapia were analyzed using a moisture analyzer (Model AND MX-50). It was revealed in this study that drying lemongrass leaves with a mini dehydrator at 50°C for 15 hours provided the lowest moisture content of 7.40 %, which is the best to use for the pretreatment of the fish fillet. In the latter process, it was found that the best temperature and duration for drying salted fillet tilapia was 60°C for 36 hours with a final moisture content of 15.24 %. The electrical consumption of the mini dehydrator at this condition was reasonable (7.56 kWh/MYR1.6481). Using a mini dehydrator, the drying process of salted fillet tilapia can be accelerated, and the contamination can be prevented. This process has a high potential to be commercialized as it is easy to handle and can be multiplied on a larger scale.
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