A review on the physicochemical and nutritional changesl influenced by the drying techniques and the processing ofl dried fish

Abstract

Fish processing occurs internationally through both traditional and non-traditional methods. In the Philippines, traditional techniques are rooted in a long nutritional culture, while modern methods are gaining popularity. Fish and fishery products are vital for nutrition and food security, but overfishing and post-harvest loss pose challenges. Drying is a common method, transitioning from sun drying to cabinet-style dehydrators. Quality relies on proper drying conditions and raw material quality. Factors like pesticide use, drying temperature, cleanliness, and storage affect quality. The texture, color, and microbiological aspects of a product are influenced by gutting, salting, and diverse drying methods. Additionally, the use of both natural and synthetic additives, along with antioxidants, plays a crucial role in preserving the quality of the product. Nutritional andl sensory characteristics are influenced by fish species, environment, and drying methods. Understanding these dynamics is essential for maintaining fish quality and nutrition during processing.