Fish products and Byproducts Technology

Unit 1 - Traditional methods of fish preservation

2.2.2. Drying
Drying refers to removal of water from a body in our context fish.
Dehydration refers to drying under controlled condition.
What is the principle of preservation by drying?
The moisture content and water activity is reduced and hence microorganisms cannot grow and multiply to spoil the fish. It can be seen that microbiological growth is completely arrested below a water activity level of 0.6 whereas certain other reactions that cause food spoilage continue. Lipid oxidation in fact increases at very low water activity.

What are all the advantages?

• Dried and dehydrated foods are more concentrated
• Less costly to produce
• Processing equipment is limited
• Storage area required is less
• Distribution costs are minimum
• Preserving the fish for a long time