Factors influencing the nutritional composition, quality and safety of dried fishery products

Dried fishery products are popular processed food items throughout the world. Nowadays, the demand for nutritionally rich and safe dried fishery products is increasing. A substantial quality loss in dried fishery products occurs due to the chemical, microbiological and non-enzymatic browning reactions during handling, processing, drying, packaging, storage and distribution lead to influence the safety of the products. However, factors influencing the quality and safety of dried fishery products are poorly understood. Therefore, this review article discussed various quality and safety aspects of dried fishery products, such as raw material quality and pre-treatment, drying methods, additives use, extrinsic factors, irradiation, cold oxygen plasma treatment, corona discharge plasma, high hydrostatic pressure, packaging methods and materials used, storage condition and temperature, and so on, all of which have an impact on the final product. The ultimate aim of this study was to gain a better understanding of the current state of quality in dried fishery products and the techniques for improving it, which will aid processors in ensuring the quality and safety of dried fishery products for consumers in the long run. This review could also be used as a guide for future research and development of dried fishery products as well as ensuring consumer’s safety for both domestic and foreign markets.