Osmotic Dehydration of Catfish (Hemisynodontis membranaceus): Effect of Temperature and Time

Abstract: The effects of varying temperature and time on osmotic dehydration of Catfish (Hemisynodontis membranaceus) were studied. Catfish steaks (9×3×2cm) were osmotically dehydrated in 2.5M brine solution at 30°, 35 ° and 40°C for 24h and the following parameters: Salt Content/Salt Gain (SC/SG), Water Loss (WL), Weight Reduction (WR), Moisture Content (MC), Water Activity (a) and salt to water ratio (S/W) werew determined on dry matter basis at 1, 2, 4, 6 and 24h. Increase in temperature from 30°C to 40°C increased salt gain only within the first 2h of osmosis while water loss increased throughout the 24h with increase in temperature. Increase in temperature had no effect on weight reduction until after 6h when the increase became obvious. The samples were not significantly different from control in colour, texture, flavour and overall acceptability at p < 0.05