Physical, Chemical and Microbiological Changes Associated with Dry-Fish

The process of drying involves the removal of water from fish, a technique employed in both traditional and modern methods of preservation. Sun drying stands as a significant traditional method for preserving seafood, dating back to ancient times. Throughout the drying and storage period of dried fish, various physical, chemical, and microbiological changes occur. Factors such as time, temperature, and conditions play crucial roles in determining the quality changes observed in dried fish. Considering these diverse factors, it’s inevitable that physical, chemical, and microbiological changes will manifest in the fish during the drying process. Dried fish primarily comprises high-quality proteins and fats. Notably, mechanically dried products tend to exhibit lower pH values compared to sun-dried products. Sun-dried fish often presents with a brownish color, while salt-dried fish typically have a white appearance. The major protein denaturation indice such as Non-Protein Nitrogen, TMA and Total Volatile Base Nitrogen within acceptable limit after processing of dried fish. Changes in lipids occur in dried fish due to lipid oxidation and lipolysis within the fish muscle, contributing to quality deterioration. These alterations are associated with the degradation of the dried fish’s quality. The microbial and safety aspects of dried fish are also impacted by the drying methods, preference of consumers and their health concerns specially based how drying effect elimenating or reducing harmfull microbes from the fish. Mechanically dried fish is safer than sun dried or air dried fish.