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International Journal of Fisheries and Aquatic Studies
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P-ISSN: 2394-0506, E-ISSN: 2347-5129

International Journal of Fisheries and Aquatic Studies

2024, Vol. 12, Issue 4, Part A

A review on the physicochemical and nutritional changes influenced by the drying techniques and the processing of dried fish


Author(s): Cherry Jane D. Santiago, Erickson S. Maglalang, Rodson C. Marquez and Lara Millen S. Pengson

Abstract: Fish processing occurs internationally through both traditional and non-traditional methods. In the Philippines, traditional techniques are rooted in a long nutritional culture, while modern methods are gaining popularity. Fish and fishery products are vital for nutrition and food security, but overfishing and post-harvest loss pose challenges. Drying is a common method, transitioning from sun drying to cabinet-style dehydrators. Quality relies on proper drying conditions and raw material quality. Factors like pesticide use, drying temperature, cleanliness, and storage affect quality. The texture, color, and microbiological aspects of a product are influenced by gutting, salting, and diverse drying methods. Additionally, the use of both natural and synthetic additives, along with antioxidants, plays a crucial role in preserving the quality of the product. Nutritional andl sensory characteristics are influenced by fish species, environment, and drying methods. Understanding these dynamics is essential for maintaining fish quality and nutrition during processing.

DOI: 10.22271/fish.2024.v12.i4a.2939

Pages: 09-17  |  260 Views  128 Downloads

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International Journal of Fisheries and Aquatic Studies
How to cite this article:
Cherry Jane D. Santiago, Erickson S. Maglalang, Rodson C. Marquez, Lara Millen S. Pengson. A review on the physicochemical and nutritional changes influenced by the drying techniques and the processing of dried fish. Int J Fish Aquat Stud 2024;12(4):09-17. DOI: https://doi.org/10.22271/fish.2024.v12.i4a.2939
International Journal of Fisheries and Aquatic Studies

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