Abstract
The objective of this study was to investigate the changes in physicochemical, microbiological, and sensory properties of sun-dried Mystus vittatus during storage at ambient temperature. The fish was dried under sun exposure on bamboo mats for 5–6 days until the moisture content reduced to approximately 10–15%. The dried fish was then packed into airtight polyethylene bags and stored at ambient temperature (24 to 29 °C) for 90 days. The physical and sensory properties revealed that the dried fish was acceptable for human consumption for up to 60 days. The pH value slightly decreased from 6.42 to 5.95 during the storage period. The moisture content increased significantly (p