Microbiological Spoilage of Dried Fishes

Abstract

Drying is one of the traditional methods used as preservation of fish. Salted/curing of dried fish is a major source of animal protein available with cheaper cost for the society, especially people residing in coastal areas (Prasad et al., 1999). The consumption of dried fishes is about 32% of the total marine landings in India and is second to fresh fish consumption (Thomas and Balachandran, 1989). About 17% of the total catch is being used for the production of dry fishes in India about (Jeya Shakila et al., 2003). Dry the fish by removing available water in the fish tissue thereby unavailable to microbial growth. Commonly common salt is used to destroy the non-halophilic and spore forming bacteria and also to osmophilic fungi. In spite of the curing with salt, the qualities of dry fishes are being frequently contaminated with bacteria, fungus and insect contamination etc.