Drying-Induced Changes in Fish and Fishery Products

Preserving fresh food, especially fish, plays a vital role in addressing global food shortages. Drying fish is a time-tested preservation method deeply rooted in various cultures worldwide. In contemporary times, dried fish products have gained popularity in the market owing to their extended shelf life, distinct flavor profile, and health benefits. Nevertheless, the transformation that occurs during the drying process raises questions about the suitability of dried fish for regular consumption. An essential aspect to consider is the influence of enzymes and microbes in shaping the flavor profile of dried meat and related products. To ensure the quality and safety of dried fish, evaluating its physico-chemical and biochemical properties becomes paramount. Parameters such as pH, water activity, lipid and protein content, texture, and color must be rigorously assessed to maintain a low microbial load. Salting and drying processes significantly impact these parameters, necessitating a comprehensive understanding of the presumed changes and acceptable values for consumption and storage. This chapter delves into the substantial changes induced by drying and their subsequent impact on the nutritional composition of fish.