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.

An investigation was carried out to compare the physical, chemical, microbiological and sensory properties of three freshwater dried fish products of Wallago attu Bloch & Schneider, 1801 (Siluriformes: Siluridae), Channa striatus (Bloch, 1793) (Perciformes: Channidae) and Glossogobius giuris (F. Hamilton, 1822) (Perciformes: Gobiidae). The traditionally sun dried fishes were collected from Kawran Bazar Fish Market, Dhaka, Bangladesh. Results showed that the water reconstitution properties varied among the dried fishes where maximum rehydration was observed in the C. striatus at room temperature, 40 ºC and 60 ºC. Moisture content of W. attu, C. striatus and G. giuris were 22.70% ± 0.45%, 18.75% ± 0.58% and 21.93% ± 0.54%, respectively; the protein content were 61.85% ± 0.99%, 66.44% ± 1.02% and 62.83% ± 0.87%, respectively; the lipid content were 6.21% ± 0.93%, 6.81% ± 0.72% and 5.98% ± 0.55%, respectively, and the ash content were 6.79% ± 1.11%, 6.49% ± 1.29% and 7.83% ± 0.98%, respectively. Peroxide value, acid value, pH, TVB-N value and aerobic plate count were found to be highest in W. attu followed by G. giuris and C. striatus. Results of this study revealed that traditionally sun dried fish products were acceptable quality in terms of physico-chemical, microbiological and sensory aspects.

An experiment was performed to evaluate the effects of different drying methods with different pre-treatments on the physico-chemical, microbiological, and sensory properties of the silver carp, Hypophthalmichthys molitrix. In order to achieve this objective, the collected fresh fish were dried using traditional (without any pre-treatment), improved (fish soaked in a 5% salt solution for 10 min and then treated with chili powder (0.3%) and turmeric powder (0.3%)), and solar tunnel (fish soaked in a 5% salt solution for 10 min) drying methods. The results showed that the dried fish produced by the solar tunnel drying method were rehydrated more rapidly than the products produced by the traditional and improved drying methods. The moisture content of the dried H. molitrix was varied from 18.24 to 25.43% on a fresh matter basis. There was no significant (p > 0.05) difference found regarding the protein, lipid, and ash content among the different drying methods on a dry matter basis. The total volatile base nitrogen (TVB-N) contents ranged between 37.58 and 45.03 mg/100 g, and significantly (p < 0.05) the lowest TVB-N was observed in dried fish produced by the solar tunnel drying method. Moreover, the highest peroxide and acid values were found in the traditionally produced dried fish as compared with the fish dried by the improved and solar tunnel drying methods. The aerobic plate count of dried fish ranged from 4.52 to 7.51 log CFU/g. The sensory evaluation results revealed that the solar-dried products showed superior quality than the products produced by the traditional and improved drying methods. The results revealed that the dried fish produced by the solar tunnel drying method provided the best product in terms of physico-chemical, microbiological, and sensory aspects.

This study was investigated to evaluate the antioxidant and antimicrobial potential of water lily extracts and their effects on the quality of Nile tilapia (Oreochromis niloticus) fillets during frozen storage (−18 ± 1°C). Antioxidant and antimicrobial activities of water lily extracts, and chemical, microbiological, and sensory qualities of fish fillets were assessed. Results showed that the highest total phenolic content (34.07 mg GAE/g) and total flavonoid content (32.67 mg QE/g extract) were found in the ethanolic extract and the lowest in water extract of water lily. The ethanolic extracts of water lily also exhibited the highest antioxidant capacities and antimicrobial activities than other hydroethanolic and water extracts. The water lily extracts‐treated fish fillets showed the highest potentiality in lowering the pH, total volatile basic nitrogen, and thiobarbituric acid reactive substances than the untreated fillets throughout the storage period. Moreover, ethanolic extracts of water lily exhibited comparatively higher efficacy in inhibiting bacterial growth in fish fillets than other extracts‐treated fillets. The ethanolic extracts‐treated fillets also showed better sensory attributes than hydroethanolic and control fillets. Therefore, ethanolic extract of water lily can be used as a natural preservative in enhancing the quality and prolonging the shelf life of Nile tilapia fillets during frozen storage.

The effects of seaweed (Padina tetrastromatica, Sargassum natans, and Sargassum fluitans) ethanolic extracts on the quality and shelf life extension of Nile tilapia (Oreochromis niloticus) fillets were investigated during refrigerated storage for 20 days. Each of the seaweed ethanolic extracts solution (2%, w/v) was used for dipping the fish fillets for 10 min at 4°C. The control and seaweed extract‐treated fillets were stored at 4 ± 1°C in air‐tight polyethylene bags, and chemical, bacteriological, and sensory evaluation were performed at every 4 days' intervals. During the storage period, P. tetrastromatica extract significantly (p < .05) reduced the increment of pH, peroxide value, thiobarbituric acid reactive substances, and total volatile basic nitrogen values in Nile tilapia fillets compared to other seaweed extracts‐treated and untreated fillets. The maximal total viable count of control, P. tetrastromatica, S. natans, and S. fluitans extracts‐treated fillets was 6.53, 7.11, 6.75, and 7.10 log CFU/g at the 8th, 20th, 12th, and 16th days of storage, respectively. The total psychrotrophic count of control and seaweed extracts‐treated fillets was also significantly increased (p < .05) throughout the storage period. The P. tetrastromatica extracts‐treated fillets showed better sensory characteristics than other seaweed extracts‐treated and control fillets. Results of this study suggest that ethanolic extracts (2%, w/v) of P. tetrastromatica extend the shelf life for 12 days longer than the control fillets in refrigerated conditions.