Effect of Emerging Processing Technology on Nutritional Quality of Dry Fish

Drying serves as a highly effective method for preserving food, extending its shelf life, and reducing associated costs of storage, packaging, and transportation. The increasing recognition of dried fish as a valuable source of nutrition highlights the need to focus more on advanced drying technologies. This is crucial in the global effort to address hidden hunger and malnutrition. As dried fish becomes more popular for its nutritional benefits, it’s important to use the latest drying methods. These methods not only ensure that the fish is preserved well but also protect the important nutrients it contains. Various drying technologies, such as ultrasonic drying, low-temperature drying assisted by high-power ultrasound, and dielectric dehydration, are commonly employed, sometimes in combination. However, it is essential to acknowledge that drying processes may induce undesirable changes in the physiochemical, sensory, nutritional, and microbiological aspects of the food. Existing literature indicates that emerging drying technologies have the potential to enhance fish drying without compromising food quality. Advanced drying methods offer a promising solution to preserve the nutritional value of dried fish, potentially aiding global efforts in tackling food security and nutrition challenges. However, overcoming associated limitations is crucial for maximizing their impact.