A systematic review of drying in aquatic products

Abstract

Drying is an essential method for the process and storage of aquatic products. With the removal of water, the occurrence of oxidation, hydrolysis and browning reaction also accompanies it. This article reviews the applications of emerging drying methods in aquatic products, emphasising high‐quality drying. In addition, it summarises the effects of the drying process on the quality of aquatic products, including appearance, nutritional components, flavour and microorganisms. Especially, non‐destructively monitoring technologies are introduced and discussed, including near‐infrared spectroscopy, Raman spectroscopy, hyperspectral imaging, low‐field nuclear magnetic resonance and computer vision system, which are applied to detect and predict the quality of aquatic products. A comprehensive review of recent advances in the research of the drying process of aquatic products is presented, and some perspectives are made for future research.

Recent Advances in Drying Processing Technologies for Aquatic Products

“…Figure 1 reveals the processing flow of aquatic products. The drying preprocessing techniques, drying technologies, and non-destructive monitoring techniques play an important role in achieving high-quality and -efficiency drying processes of aquatic products [5,6]. Drying preprocessing techniques treat materials by physical or chemical means to improve their drying efficiency and drying quality [6][7][8].…”

Düşük Basınç Uygulaması Taze ve Depolanmış Sudak Balığının (Sander lucioperca) Fizikokimyasal ve Mikrobiyolojik Özelliklerini Geliştirdi

“…Especially products such as fresh fish meat, which have a high water activity value, are rich in nutrients, have weak connective tissue and pH values close to neutral, are considered easily perishable foodstuff (Gökoğlu 2019). The main factors affecting spoilage in fish are biochemical reactions such as hydrolysis and oxidation of polyunsaturated fatty acids catalyzed by endogenous proteases (Zeng et al 2023). To ensure the delivery of highquality fish meat to consumers, it is crucial to preserve and process fish under appropriate conditions.…”