A comprehensive review on the processing of dried fish and the associated chemical and nutritional changes

• Main Authors: Fitri, Nursyah, Xi, Sharon Ying Chan, Che Lah, Noor Hanini, Jam, Faidruz Azura, Mohmad Misnan, Norazlan, Kamal, Nurkhalida, Sarian, Murni Nazira, Mohd Lazaldin, Mohd Aizuddin, Chen, Fei Low, Hamezah, Hamizah Shahirah, Rohani, Emelda Rosseleena, Mediani, Ahmed, Abas, Faridah
• Format: Article
• Published: MDPI 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/100769/; https://www.mdpi.com/2304-8158/11/19/2938

Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common method of preserving fish to compensate for its perishability. Dried fish exists in different cultures with varying types of fish used and drying methods. These delicacies are not only consumed for their c...