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.

The quality changes of shelled Pacific oysters (Crassostrea gigas) were examined in relation to the effects of superchilling storage at -1 °C for 28 days by measuring changes in biochemical properties (microbial analysis, ATP-related compounds, pH, free amino acids) and sensory evaluations in this study. The results indicated that microorganism growth was significantly inhibited during superchilling storage. Adenosine diphosphate (ADP) and adenosine monophosphate (AMP) accumulated while ATP rapidly decreased in the adductor muscle. Adenosine triphosphate (ATP) and ADP were the primary components in the other 3 tissues including mantle, gill, and body trunk of oysters, and they remained relatively stable over time. The pH and adenylate energy charge (AEC) in the adductor muscle could be utilized as freshness indicators for shelled oysters. However, there were no significant differences (P >0.05) among the free amino acids during whole storage. According to the sensory evaluations, oysters could be alive and tolerated up to 21 days at -1 °C storage. The study demonstrated that superchilling storage at -1°C could better maintain the eating quality of shelled oysters and the shelf life was extended to 21 days.