Effects of Processing Practices (Boiling and Drying) on the Nutritional, Microbial, and Physical Quality Attributes of Small Fish (Dagaa) in Small-Scale Fishery Systems.
- 1WorldFish Center Bayan Lepas Penang Malaysia.
- 2Coastal & Marine Resource Development Mombasa Kenya.
Abstract
Small fish (Dagaa) are a crucial protein source, but their potential is limited by substantial postharvest losses across the value chain, particularly during processing. Small-scale fisheries (SSF) rely on salting, boiling, and sun-drying, yet their effects on quality and energy efficiency remain underexplored. This study evaluated the combined influence of boiling, salting, and drying on the nutritional, microbial, and physical properties of Dagaa, and the energy efficiency of Dagaa processing. Four processing treatments, namely fresh, salted unboiled-dried, and salted boiled-dried under varying boiling times (12 and 15 min), were evaluated. Pre-boiling in brine significantly increased protein retention and reduced microbial population to levels below permissible regulatory limits relative to unboiled dry salted treatments (p < 0.05). Prolonged boiling (15 min vs. 12 min) significantly reduced protein content (p < 0.05). Drying increased nutrient concentrations, especially in pre-boiled salted Dagaa. Boiling in a salt solution pretreatment significantly reduced Dagaa dimensions, altered morphology, and increased fragmentation and material losses (3%). Unboiled salted sun-dried Dagaa showed lower bulk density, intact morphology, and increased drying surface adhesion. Firewood consumption during boiling averaged 0.17 kg kg⁻¹ and 0.20 kg kg⁻¹ of Dagaa, an estimated annual consumption of 42.5 and 50 t for the 12- and 15-min treatments, respectively, highlighting considerable energy demand and potential environmental implications. A 12-min salt-boiling at 85°C-90°C before drying treatment practice achieved the optimum balance of nutrient retention, microbial safety, product quality, drying efficiency, and reduced firewood consumption. These findings inform optimization of marine Dagaa processing to maximize product quality, safety, and operational efficiency.
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BibTeX
@article{ngwenyama2026effects,
title = {{Effects of Processing Practices (Boiling and Drying) on the Nutritional, Microbial, and Physical Quality Attributes of Small Fish (Dagaa) in Small-Scale Fishery Systems.}},
author = {Patrick Ngwenyama and Patrick Kitabi and Derrick Tunje and Emmanuel Masoud and Pamela Odhiambo and Aditya Parmar and Patrick Kimani},
journal = {Food science \& nutrition},
year = {2026},
month = oct,
doi = {10.1002/fsn3.72504},
url = {https://europepmc.org/article/MED/42903447},
note = {CC BY},
}
RIS
TY - JOUR
TI - Effects of Processing Practices (Boiling and Drying) on the Nutritional, Microbial, and Physical Quality Attributes of Small Fish (Dagaa) in Small-Scale Fishery Systems.
AU - Patrick Ngwenyama
AU - Patrick Kitabi
AU - Derrick Tunje
AU - Emmanuel Masoud
AU - Pamela Odhiambo
AU - Aditya Parmar
AU - Patrick Kimani
PY - 2026
DA - 2026/10/19
JO - Food science & nutrition
DO - 10.1002/fsn3.72504
UR - https://europepmc.org/article/MED/42903447
AB - Small fish (Dagaa) are a crucial protein source, but their potential is limited by substantial postharvest losses across the value chain, particularly during processing. Small-scale fisheries (SSF) rely on salting, boiling, and sun-drying, yet their effects on quality and energy efficiency remain underexplored. This study evaluated the combined influence of boiling, salting, and drying on the nutritional, microbial, and physical properties of Dagaa, and the energy efficiency of Dagaa processing. Four processing treatments, namely fresh, salted unboiled-dried, and salted boiled-dried under varying boiling times (12 and 15 min), were evaluated. Pre-boiling in brine significantly increased protein retention and reduced microbial population to levels below permissible regulatory limits relative to unboiled dry salted treatments (p < 0.05). Prolonged boiling (15 min vs. 12 min) significantly reduced protein content (p < 0.05). Drying increased nutrient concentrations, especially in pre-boiled salted Dagaa. Boiling in a salt solution pretreatment significantly reduced Dagaa dimensions, altered morphology, and increased fragmentation and material losses (3%). Unboiled salted sun-dried Dagaa showed lower bulk density, intact morphology, and increased drying surface adhesion. Firewood consumption during boiling averaged 0.17 kg kg⁻¹ and 0.20 kg kg⁻¹ of Dagaa, an estimated annual consumption of 42.5 and 50 t for the 12- and 15-min treatments, respectively, highlighting considerable energy demand and potential environmental implications. A 12-min salt-boiling at 85°C-90°C before drying treatment practice achieved the optimum balance of nutrient retention, microbial safety, product quality, drying efficiency, and reduced firewood consumption. These findings inform optimization of marine Dagaa processing to maximize product quality, safety, and operational efficiency.
SN - 2048-7177
ER -