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

• Main Authors: Fitri, Nursyah, Chan, Sharon Xi Ying, Che Lah, Noor Hanini, Jam, Faidruz Azura, Mohmad Misnan, Norazlan, Kamal, Nurkhalida, Sarian, Murni Nazira, Mohd. Lazaldin, Mohd. Aizuddin, Low, Chen Fei, Hamizah Shahirah Hamezah, Hamizah Shahirah Hamezah, Emelda Rosseleena Rohani, Emelda Rosseleena Rohani, Ahmed Mediani, Ahmed Mediani, Abas, Faridah
• Format: Article
• Language: English
• Published: MDPI 2022
• Subjects: QD Chemistry
• Online Access: http://eprints.utm.my/104012/1/MohdAizuddinMohdLazaldin2022_AComprehensiveReviewontheProcessingofDriedFish.pdf; http://eprints.utm.my/104012/; http://dx.doi.org/10.3390/foods11192938

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...