Dried Fish Products Research Articles

Development and Sensory Profiling of Flavored Tilanggit (Dried, Split, and Salted Juvenile Tilapia)

With the increase in tilapia farming there are opportunities to explore value-added tilapia products. This study aimed to develop flavored varieties of dried, split, and salted juvenile tilapia, commonly known as "tilanggit," given the staple consumption of dried fish in places like Africa and Asia. Freshly harvested juvenile Nile tilapia fish were gutted, cleaned, deboned, brined, marinated, and dried. Four flavor formulations were developed: no flavor (NF), honey-calamansi (HC), garlic (G), and hot and spicy (HS). Each flavor formulation's sensory attributes, including appearance, aroma, taste, and texture, were assessed using a 5-point Likert scale, where 1 represented "disliked a lot" and 5 represented "liked a lot", with samples being deep-fried in an individual vat of vegetable oil for ~5-10 sec at 150°C. A total of 40 consenting female participants from 19 to 63 years old, from low and middle-income homes who purchase and consume dried fish, were medically screened and used to evaluate the sensory attributes of the flavored dried tilanggit products. The results showed that the G formulation was rated as having the best appearance, aroma, and taste, followed by the NF sample which suggested that the addition of garlic to dried tilanggit significantly enhanced several important sensory attributes. In terms of texture, the NF sample was rated the highest, followed by the G sample. The results indicate statistically significant differences among these four treatments in terms of appearance, taste and texture, (p<0.05) using the Kruskal-Wallis H test. Therefore, it is recommended that garlic be used as a flavor for dried tilanggit products however, honey-calamansi and hot and spicy be improved so they, too, can be used to flavor dried tilanggit to better suit the preferences of different consumers and offer additional choices in the marketplace. Moreover, a sensory evaluation with region-wide and more diversified participants is recommended to assess broader market viability. These results provide insights for tilapia farmers and processors seeking to diversify their product offerings to cater to consumer preferences for flavored dried fish products. Key words: Flavored tilanggit, tilapia, Oreochromis niloticus, fish drying, dried salted fish, tuyông isda

Research of the range of dried fish products

Research of the range of dried fish products

The impacts of cold plasma on the taste and odor formation of dried silver carp products

This study investigated non-thermal pretreatment (cold plasma, CP) on the flavor (taste and odor) profiles of dried fish products. CP treatment of 5 min contributed to accumulation of umami nucleotides adenosine 5′-monophosphate (AMP) from 30.96 to 40.82 μg/g and inosine 5′-monophosphate (IMP) from 2009.29 to 2132.23 μg/g, and significant reduction of bitter hypoxanthine ribonucleoside (HxR) and hypoxanthine (Hx), respectively (P < 0.05) in the dried fish products. A noticeable enhancement in sweet glycine (from 429.41 to 490.03 mg/100 g) and umami glutamic acid (from 55.68 to 67.76 mg/100 g) accompanied with the CP treatment (P < 0.05) based on taste activity value (TAV > 1). And the characteristic odor volatiles (nonanal, hexanal and 1-octen-3-ol) were strengthened 2.13-, 2.16- and 2.17- folds, respectively (P < 0.05). The results of equivalent umami concentration and Gibbs free energy calculation, combining with the correlation analysis, indicate that nucleotides and free amino acids synergically enhanced the taste improvement of dried fish products. Moderate lipids oxidation favored the formation of characteristic volatiles. The CP pretreatment offered new strategies for enhancing flavor of dried fish products.

Расчет режимов релаксации обезвоженного поверхностного слоя путассу в процессе сушки

During cold drying of fish, the surface layers, which have lost a significant part of the water, become compacted and prevent the diffusion of water from the inner layers of the fish to the surface. In order to restore the diffusion properties of the surface layer of fish, it is necessary to create conditions for the redistribution of moisture along the thickness of the object, for example, temporarily limit external mass transfer. To do this, reduce the temperature, the speed of air movement in the drying chamber and increase its relative humidity. Due to diffusion, water from the central layers of the fish will flow to the dehydrated surface layer and moisten it. As a result, the mass-conducting properties of the surface layer will increase. The purpose of this work is to study the effect of relaxation processes on changes in the thickness of the dehydrated surface layer of fish for the subsequent development of scientifically sound rational drying regimes. The calculation of moisture redistribution in this work was carried out under the condition (assumption) that there is no external mass transfer of moisture from the surface of the processing object. The kinetics curve and water distribution curves in the processing facility were constructed during the production of dried fish products in 2; 2.5; 13.5; 55 hours respectively. The average humidity of the whiting after dehydration lasting 2 hours was 333% in terms of dry matter. The thickness of the dehydrated layer S = 1.6 mm. After 1.5 hours of relaxation, the moisture on the surface of the fish increased from 272 to 330% and approached the average humidity of the sample. During dehydration of fish lasting 13.5 hours, the average moisture content of the sample per dry mass was 217%, the thickness of the dehydrated surface layer S = 0.9 mm. After 2.5 hours of relaxation, the moisture content on the surface of the layer was 174%. It was found that at the beginning of the drying process, the dry dehydrated layer has &#x0D; a positive tendency to restore the lost moisture-conducting (diffusion) properties, but at the end of the drying process it takes more time to restore them. The paper proposes a method for calculating relaxation curves, which can be used to study the processes of moisture redistribution in the processing object in order to create rational drying modes.

Unlocking the fish drying process: insights from Char Patharghata in Chattagram district and its distribution channels

The process of fish drying in Char Patharghata, Chattagram district, and its distribution channels serve as vital components of the local economy. This study aims to delve into the intricacies of this process, analyzing the activities of each value chain actor from raw fish supplier to dry fish consumer. Through the analysis of various value chain actors, from fishermen to consumers, the study seeks to uncover insights into the dynamics of this industry. From January 2022 to August 2022, semi-structured questionnaires were employed to gather data for this study. Seven main value chain actors were identified, including fishermen, processing center owners, processors, Aratdars, wholesalers, retailers, and consumers. Interviews were conducted with 19 fishermen, 5 owners of dry fish processing industries, 48 processors, 25 Aratdars, 15 wholesalers, 18 retailers, and 22 consumers, selected randomly. The study revealed that a significant proportion of fishermen were illiterate and employed on a contractual basis by fishing vessel owners. Additionally, a substantial majority of dried fish processors were female, with disparities observed in wages between male and female workers. During the observed timeframe, a total of 19 species spanning 14 families were noted to be utilized for drying. Notably, Churi (Lepturacanthus savala), Phaisa (Setipinna phasa), and Hangor (Scoliodon sorrakowah) emerged as the predominant species in this process, with concerns raised regarding the maintenance of dried fish quality. The dried fish industry holds considerable economic importance in the local community, with high consumption rates among residents. However, challenges exist in maintaining the quality of dried fish products. Recommendations are proposed to improve the quality of dry fish and enhance the livelihood standards of fishers, processors, and other stakeholders involved in the processing and distribution of dried fish. These measures aim to foster sustainable growth and development within the industry, benefiting both producers and consumers. Asian J. Med. Biol. Res. 2024, 10(1), 42-57

Quality evaluation of improved and traditionally dried Bombay duck (Harpodon nehereus) through biochemical, microbiological, and organoleptic analysis

The study was conducted to compare the quality and shelf life of traditionally dried (collected from the local markets) Bombay duck (Harpodon nehereus) with improved dried products (produced using a newly developed fish dryer) to assess its suitability. The quality of these products was evaluated through organoleptic, water reconstitution, nutritional, chemical, and microbiological characteristics. The organoleptic quality of improved dried fish was excellent while those produced traditionally were with grayish and dark brown color, rancid odor, and soft and fragile texture with insect infestation. The water reconstitution properties of the improved dried sample were 75.71% and 89.39% at room temperature and 80 °C, respectively, which were comparatively higher than the traditional dried products. The protein, ash, and contents were significantly higher in improved dried fish products while the lipid and total volatile base nitrogen (TVB-N) content were much lower than those of market-dried samples. The total viable counts (TVC) of bacteria were significantly higher in the traditional products which indicated poor quality. To find out the best storage method, dried fish was kept at three different conditions: in the open air at room temperature, in a sealed pack at room temperature, and a sealed pack at refrigeration temperature (4 °C). The shelf life of the products in different storage conditions was evaluated by estimating their moisture, protein, lipid, ash, TVB-N, and TVC values. The products kept at 4 °C temperature was found almost unaltered in terms of their nutritional properties after 4-months storage period. Results indicated that the newly developed fish dryer produced high-quality dried fish products with longer shelf life can be expected if the dried fish is stored at 4 °C refrigeration temperature. Our findings will be a valuable tool for the fish processors to ease the fish drying process and its storage that will enable them to commercially supply good quality dried Harpodon nehereus in the market chain at a low-cost.

Lactic acid bacteria in some Indian fermented foods and their predictive functional profiles.

Lactic acid bacteria (LAB) were isolated from naturally fermented foods of India, viz., sidra, a dried fish product; kinema, a naturally fermented sticky soybean food; and dahi, a naturally fermented milk product. Five strains of LAB, based on 16S rRNA gene sequence, were identified: Lactococcus lactis FS2 (from sidra), Lc. lactis C2D (dahi), Lc. lactis SP2C4 (kinema), Lactiplantibacillus plantarum DHCU70 (=Lactobacillus plantarum) (from dahi), and Lactiplantibacillus plantarum KP1 (kinema). The PICRUSt2 software, a bioinformatic tool, was applied to infer the raw sequences obtained from LAB strains mapped against KEGG database for predictive functionality. Functional features of LAB strains showed genes associated with metabolism (36.47%), environmental information processing (31.42%), genetic information processing (9.83%), and the unclassified (22.28%). KEGG database also showed abundant genes related to predictive membrane transport (29.25%) and carbohydrate metabolism (11.91%). This study may help in understanding the health-promoting benefits of the culturable LAB strains in fermented foods.

Sensorial, physicochemical and microbial quality evaluations of sun-dried marine fishes available in the Bay of Bengal of Bangladesh

The present study aimed to assess the sensory, physicochemical, and microbiological quality of five sun-dried marine fish (White sardine- WS, Longjaw thryssa- LT, Doublespotted queenfish- DQ, Chinese pomfret- CP, and Indian threadfin- IT) species (500 gm of each species) collected from Nazirartak fish drying center of Cox's Bazar district, Bangladesh at the month of April 2023. Physical (pH and water reconstitution), biochemical (proximate composition, peroxide value, acid value, conjugated diene and total volatile basic nitrogen), microbiological (total plate count, Escherichia coli, Salmonella sp. and Vibrio sp.) and sensory properties and score revealed that WS showed comparatively better quality than LT, DQ, CP, and IT. pH value and water reconstitution ability of sun-dried WS showed comparatively more acceptable. Significantly (p<0.05) the moisture, protein, lipid, and ash content of those dried fish products were varied from 18.57±0.41% (WS) to 20.38±0.41% (DQ), 59.38±1.05% (DQ) to 61.51±0.53% (WS), 7.61±0.37% (DQ) to 9.68±0.31% (WS), and 9.96±0.27% (LT) to 11.98±0.65% (DQ), respectively. On fresh matter basis, the highest total volatile basic nitrogen value was observed in CP (54.22 mg/100g), while the lowest value was found in WS (29.77 mg/100g). Moreover, sun-dried WS had the lowest peroxide value, acid value, and conjugated diene considered good acceptance. Only WS was deemed more safer and more suitable for human consumption based on total plate count and total Vibrio sp. count. All of the sun-dried fishes were free of the pathogenic bacteria such as E. coli and Salmonella sp., with the exception of CP and IT, where the total E. coli and Salmonella sp. count values were found 2.84 log CFU/g and 3.06 log CFU/g for both species, respectively. Taken together, White sardine (Escualosa thoracata) was found highly acceptable for human consumption based on sensory, physicochemical, and microbial analysis. It has been recommended that elevated focus on processing, handling, hygiene, and storage is crucial to meet consumer expectations of these dried fishery products.

Socio-economic Conditions of Dry Fishers and Wholesalers: A Case Study of the Coastal Dry Fishing Communities of Bangladesh

The coastal areas of Bangladesh, particularly the southeast region, is notorious for producing a majority of dried fish products in the country by recruiting numerous dry fishers and wholesalers (locally called Mohajon). This study examines the socio-economic condition and livelihood status of small scale dry fish producing communities in Nazirartek, a renowned fish drying village situated in Cox’s Bazar, Bangladesh. It was perceived that the dry fishers lived in a very underdeveloped state with low income and literacy rates, poor living standards and malnourished condition, whereas the livelihood of wholesalers was comparatively better. The inadequate compensation during rainy seasons was another reason for the unimproved livelihood of the fishers. Because of this, they had to take up substitute agricultural or other occupations during the off-seasons of fish drying activities. Majority (60%) of the wholesalers had attended secondary school, considering 56.66% fishers went up to primary school with no further secondary school education. Furthermore, over 50% fishers had an annual income of 81,000 to 100,000 BDT while 70% wholesalers earned above 100,000 BDT year-1. Primarily, the major constraints encountered by the communities are vulnerability to extreme weather, reliance on loans due to low wages, inadequate off-season income opportunities, lack of good treatment facilities, no prior training and scarcity of technological facilities. With appropriate management strategies, comprehensive marketing systems, national co-operation and employment opportunities, the dry fishing industries of Bangladesh can be developed to its’ full potential.

Moderate protein degradation and lipid oxidation induced by cold plasma and its effect on the quality of dried fish products

In this study, atmospheric cold plasma (CP) was applied to treat dried fish products at 65 kV and 60 Hz, and its effects on the composition associated with the physicochemical properties were investigated. The CP treatment for 5 min induced the fracture and contraction of fish muscle fibers and increased the microporous structure, and the moisture content of the samples reduced from 39.88 % to 37.88 %. Compared to the control group, the 5-min CP treatment decreased the puncture hardness from 10.42 to 8.43 N (p < 0.05), and increased the final rehydration ratio from 20.86 % to 28.84 %. In addition, the 5-min CP treatment increased cathepsin B + L by 58 %, and increased trichloroacetic acid (TCA) soluble peptides content by 12 % (p < 0.05), which indicated that CP contributed to protein degradation. Besides, the CP treatment also promoted lipid oxidation (TBARs value increased from 1.12 to 1.96 mg/Kg) and the production of dicarbonyl compounds (3-deoxyglucuronide and 2,3-butanedione were increased from 0.56 and 0.51–0.95 and 1.75 μg/g, respectively) (p < 0.05). In conclusion, CP is promising for improving storage stability, chewiness and rehydration of dried fish products, which associated with moderate protein degradation and lipid oxidation in fish muscle.

Amino Acid and Fatty Acid Profile of Whole-dried and Minced-dried Fish Discards (&lt;em&gt;Leiognathus&lt;/em&gt; sp.) from Shrimp Trawl Fishery in Jaffna, Sri Lanka

The by-catch and discards from shrimp trawl fishery have increased during the last few years. Leiognathus sp. is one of the most discarded fish species in the shrimp trawling fishery in Jaffna, Sri Lanka. Lack of information was found regarding the nutrient composition of Leiognathus sp. and therefore the present study was carried out to assess the presence of amino acids and fatty acids in whole-dried and mince-dried fish which are beneficial for human health. The total sum of amino acids was estimated to be 229.8 and 174.4 mg/g raw protein percentages in whole-dried fish and minced-dried fish, respectively. The protein content of fish is mainly explained by the sum of the total amino acids identified. The total lipid was 5.5% and 7.3% in whole-dried fish and minced-dried fish, respectively. Proline and glycine were found to be the abundant amino acids in both whole-dried and minced-dried fish. A total of 13 fatty acids in whole-dried fish and 14 fatty acids in minced-dried fish were identified in the present study. The n-3 polyunsaturated fatty acids were found to be one of the highly abundant compounds in this fish and docosahexaenoic acid is also considerably higher in amount. In the sense of higher availability of protein, storage of whole-dried fish will be a better option than minced-dried fish. Drying is one of the best and easiest methods to preserve this fish and dried fish products could be supplied to the local population at a low cost to overcome the nutrient deficiency among them. Alternatively, utilizing these bycatch fish is an effective method to reduce marine pollution as well.

Consumption of commercially sold dried fish snack “Charales” contaminated with microplastics in Mexico

Inadvertent human exposure to microplastics by the ingestion of microplastic-contaminated processed foods poses health risks and new preventative issues; nevertheless, investigations analyzing microplastic occurrences in commercially dried fish for direct human consumption are scarce. This study assessed the abundance and characteristics of microplastics in 25 commercially sold dried fish products (4 supermarkets, 3 street vendors, and 18 traditional agri-product farmers' markets) from two widely consumed and commercially important Chirostoma species (C. jordani and C. patzcuaro) in Mexico. Microplastics were detected in all the samples examined, with abundances ranging from 4.00 ± 0.94 to 55.33 ± 9.43 items g−1. C. jordani dried fish samples had higher mean microplastic abundance (15.17 ± 5.90 items g-1) than the C. patzcuaro dried fish samples (7.82 ± 2.90 items g−1); nevertheless, there was no statistically significant difference in microplastic concentrations between the samples. The most prevalent type of microplastic was fiber (67.55%), followed by fragment (29.18%), film (3.00%), and sphere (0.27%). Non-colored microplastics (67.35%) predominated, while microplastic sizes varied from 24 to 1670 μm, with sizes less than 500 μm (84%) being the most common. ATR-FTIR analysis revealed polyester, acrylonitrile butadiene styrene, polyvinyl alcohol, ethylene-propylene copolymer, nylon-6 (3), cellophane, and viscose in the dried fish samples. Overall, this study's findings are the first in Latin America to demonstrate microplastic contamination in dried fish for human consumption, underscoring the need for developing countermeasures to prevent plastic pollution in fish-caught regions and reduce the risks of human exposure to these micropollutants.

Microplastic contamination in salted and sun dried fish and implications for food security – A study on the effect of location, style and constituents of dried fish on microplastics load

The presence of microplastics in 21 different species of marine dried fish products from four locations in India is reported in this study. All samples have microplastics, and majority of the MPs were found to be fragments (56 %) and are of <100 μm size (47 %). Eviscerated fish found to have significantly higher MPs than whole fish. Micro FTIR spectroscopy was used to recognize the polymer of identified MPs, which included polypropylene (21 %), low density polyethylene (17.5 %), polystyrene (15.5 %), and others. Anguilla bengalensis from station 1 had the greatest concentration of microplastics (99 ± 18.91 MPs/g) among all the samples. High value of microplastics polymer induced risk index (H) of different stations, suggesting a significant level of threat to consumer safety. Additional research is required to determine the potential effects on human health caused by consuming dried fish that contains variety of microplastics and their associated compounds.

Iturin A Strongly Inhibits the Growth and T-2 Toxin Synthesis of Fusarium oxysporum: A Morphological, Cellular, and Transcriptomics Study.

Fusarium oxysporum (F. oxysporum) is a common contaminant of dried fish, and the T-2 synthesis by this organism in dried fish products poses a serious public health risk. In this study, we investigated the effects of iturin A, a cyclic lipopeptide produced by Bacillus subtilis, on the growth and synthesis of the T-2 toxin of F. oxysporum, and transcriptomics was conducted. Results showed that the inhibitory effect of iturin A on F. oxysporum was significantly enhanced with an increase in iturin A concentrations. More specifically, compared with the control group, all indexes in the iturin A treatment group with 50 μg/mL were decreased to 24.84 mm, 0.33 × 106 cfu/mL, and 5.86 ng/mL for the colony diameter, number of spores, and concentration of T-2 toxin, respectively. Furthermore, iturin A was proven to destroy the integrity of cell membranes and cause a significant increase in ROS at 25 μg/mL or 50 μg/mL. Transcriptomic analysis revealed that with the treatment of iturin A, the genes of the oxidation-reduction process were up-regulated, while the gene expression of mycelial growth, cell integrity, transmembrane transport, energy metabolism, and others were down-regulated. More importantly, the Tri5 gene cluster was significantly inhibited. This study provided new insights into the mechanism for the inhibitory effect of iturin A on the growth and T-2 toxin synthesis of F. oxysporum and theoretical guidance for the application of iturin A in the preservation of dried aquatic products.

Development of SMI (Small and Medium Industry) Centres for Fisheries Sector in the Northern Region of Aceh through Community Empowering Around the Coast by Strengthening Networks, Digitization and Downstream Products

Pusong Baro Village and Ulee Jalan Village are two villages located in Banda Sakti district, under the administration of Lhokseumawe City. It has abundant natural wealth from the fishery sector, and has great potential as a dry fish producing village in the Lhokseumawe City area. However, the development of the community's dry fish processing business production is still not good. Problems in the management of dried fish are constrained by the lack of processing of existing dried fish, products that are packaged not yet on standard packaging, marketing of products that are still conventionally so that the sales commodities are small, as well as less qualified marketing management. In overcoming the obstacles of dry fish production in Pusong Baro Village and Ulee Jalan Village, this community service activity provides facilities to the community villages in the form of business tools that facilitate the production process such as vacuum sealer machines, fish drying ovens, oil slicing machines and making fish drying houses . The output of community service activities in Pusong Baro Village and Ulee Jalan Village is that they can develop better dry fish processing, product packaging which has been standardized and interesting, increased ability of community business management, publication of service journals, simple IPR , creation of an introduction catalog website dried fish products as well as uploading videos of service activities on the YouTube platform. With this service activity, it is hoped that production activities can increase to be even better than before and can expand the dried fish market commodity community production of Pusong Baro Village and Ulee Road Village.

Risk Management in Micro, Small, and Medium Enterprises: An Empirical Analysis of SMEs Dried Fish in Bengkulu Province

Highlight Research Most businesses, including dried fish processing, are decided and conducted under conditions of uncertainty Each type of fish that is processed has different risks, both in terms of the source, level, and impact of the risk Fish processing SMEs in Bengkulu Province face moderate business risk on all sources of risk, except production risk Three important strategies to prevent high production risk, namely, the formation of joint business groups, the introduction of business risk insurance, and the downstream processing of processed dried fish products Abstract Every business always faces risks, including micro, small, and medium enterprises processing dried fish. Thus, it is crucial to examine the risk's sources, impacts, and response to risk. This research aimed to analyze the risk management process by identifying the risk sources, analyze the probabilities and risk effects, and design alternative strategies to prevent and control business risk that might be faced by MSMEs dried fish in Bengkulu Province. A total of 273 dried fish processing MSMEs were surveyed and interviewed. The data were analyzed using descriptive statistics and risk management approach. The main risk faced by dried fish producers was the production, included the raw material availability, input prices, and output prices. Each type of dried fish had different probability of risk occurrence where Kerong, Teri, and Gaguk had a high probability of risk occurrence despite their low impact on the scarcity of raw material availability. Moreover, Teri, Kepala Batu, and Bleberan had a high probability and impact risk in the input price. Considering the output price, only Kepala Batu is observed to have the probability and risk impact. Three strategies were designed to prevent and control risk, namely the establishment of joint business groups, introduction of business risk insurance, and downstream processing of dried fish products. SME fish processing does not encounter significant business risks. All risk sources are still regarded as moderate, with the exception of the production risk, which has a high-risk level.

Opportunities and Challenges of Tourism Micro-Business ‘Dried Fish’ in Barru Regency: Push and Pull Factors Perspective

Tourism is only seen in macro businesses, whereas micro-businesses tend not to attract tourism stakeholders' attention. There are limited studies on the opportunities and challenges of tourism micro-business, especially those related to managing dried or salted fish. This study aims to 1) identify opportunities and challenges in managing the micro-business of dried fish; 2) analyse the sustainability factors of the micro-business of dried fish in the context of tourism; 3) propose a tourism micro-business management strategy. This study employs a qualitative approach by conducting field visits at dried fish sales locations in Barru regency in August and September 2022. The study reveals that the micro-business opportunity of dried fish could be an education-based tourism product. Educational tourism provides opportunities for tourists to learn about fishery products, the management of dried fish products, and sales to consumption by tourists. The challenges of micro-business are; managing and selling dried fish with the principles of hygiene and sanitation, decreasing sales, fish product packaging, understanding customer service; providing information on dried fish products; and product innovation. The decreasing number of dried fish sales can affect the sustainability of the dried fish micro business. Therefore, the stakeholders' role can help sustain the dried fish micro-business. This study proposes approaches for tourism micro-business management on the perspective of push and pull factors. Academics use the concept of push and pull factors in assessing tourist motivation. However, push and pull factors are also helpful in analysing micro-business management in the tourism sector.

Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano (Trachinotus ovatus).

The quality of dried fish products differs based on the drying method employed owing to the different drying principles, with changes in protein affecting the quality of these products. Therefore, we investigated the differences in golden pompano (Trachinotus ovatus) fish tissue structure and protein physicochemical properties under different drying methods. Freeze drying (FD) induced less tissue damage, leaving more intact myofibrils, than that of hot air drying (HAD) and heat pump drying (HPD). The structural stability of myofibrillar protein was retained to a greater extent after FD, while myoglobin oxidation was lower, and fish meat color was well maintained. Our findings not only elucidated the effects of several drying methods on the physicochemical properties of fish protein, but also determined the mechanism underlying quality changes observed during the drying process. This provides a theoretical reference for the study of dried fish filet processing.

A Comprehensive Review on the Processing of Dried Fish and the Associated Chemical and Nutritional Changes.

Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common method of preserving fish to compensate for its perishability. Dried fish exists in different cultures with varying types of fish used and drying methods. These delicacies are not only consumed for their convenience and for their health benefits, as discussed in this review. Most commonly, salt and spices are added to dried fish to enhance the flavours and to decrease the water activity (aw) of the fish, which further aids the drying process. For fish to be dried effectively, the temperature, drying environment, and time need to be considered along with the butchering method used on the raw fish prior to drying. Considering the various contributing factors, several physicochemical and biochemical changes will certainly occur in the fish. In this review, the pH, water activity (aw), lipid oxidation, and colour changes in fish drying are discussed as well as the proximate composition of dried fish. With these characteristic changes in dried fish, the sensory, microbial and safety aspects of dried fish are also affected, revolving around the preferences of consumers and their health concerns, especially based on how drying is efficient in eliminating/reducing harmful microbes from the fish. Interestingly, several studies have focused on upscaling the efficiency of dried fish production to generate a safer line of dried fish products with less effort and time. An exploratory approach of the published literature was conducted to achieve the purpose of this review. This evaluation gathers important information from all available library databases from 1990 to 2022. In general, this review will benefit the fishery and food industry by enabling them to enhance the efficiency and safety of fish drying, hence minimising food waste without compromising the quality and nutritional values of dried fish.

Bacterial composition associated with different traditions of salted and dried fish across countries

Drying of fish to improve storage capabilities, often under hyperosmotic conditions, is a widespread and longstanding practice in many cultures throughout the world. Several drying practices are applied, and they often reflect a cultural influence. The purpose of drying is to preserve fish by lowering the availability of water to microorganisms. However, because drying of fish is globally widespread and drying procedures are very diverse, microbial communities occurring in the dried fish products might differ. In this study, 63 dried fish products, prepared from 8 different fish species, were collected from several parts of the world (Greenland, Iceland, Denmark, Norway, the Faroe Islands, Japan, and Bangladesh) and the microbiotas from these products were analysed and compared following amplification and sequencing of the V4-region of the 16S rRNA. Overall, the dominant bacterial taxa associated with the fish were the genera Photobacterium, Psychrobacteria, Vibrio, and Pseudomonas, but large differences occurred across samples with a strong influence of the country of origin (in particular samples from Bangladesh) and salinity of the fish products. Moreover, industrially processed filets were readily distinguishable from traditionally processed ones. In contrast, the fish species from which the filets were prepared appeared to have less effect. These results suggest that drying practices can have a strong effect on the microbiota of the resulting products. For several of the fish species tested, this constitutes the first report regarding the composition of the microbiota associated with the resulting fish products.