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PHYSICOCHEMICAL AND MICROBIOLOGICAL ASSESSMENT OF SALTED-DRIED FISH: Correlations between process variables and product quality - A narrative literature review
Summary
Researchers reviewed the intersection of processing variables and quality outcomes in salted-dried fish, finding that while high salt concentrations control microbial hazards, they accelerate lipid oxidation, and that emerging contaminants including microplastics from sea salt and toxigenic fungi represent underappreciated food safety risks in traditionally processed seafood.
Salted-dried fish is a food of fundamental importance for food security in various regions worldwide; however, its final quality is determined by a complex interaction among processing variables, raw material characteristics, and storage conditions. This narrative review aimed to analyze the correlations between process variables (salting method and concentration, drying technique, and pre-treatments) and the physicochemical and microbiological parameters that define the quality and safety of salted-dried fish. The studies demonstrated that high salt concentrations (≥20%) are effective for microbiological control and inhibition of histamine formation; however, they may accelerate lipid oxidation and the formation of advanced glycation end-products (AGEs). Modern drying techniques, such as solar tunnel drying, demonstrated superiority in preserving polyunsaturated fatty acids (PUFAs), reducing oxidative indices, and improving sensory properties. Thermal pre-treatments with brine (90°C/30% salt) proved effective in accelerating dehydration, concentrating nutrients, and reducing inorganic contaminants such as heavy metals. Recent studies identified emerging contaminants, including microplastics carried by sea salt and toxigenic fungi, for which biotechnological alternatives (chitooligosaccharide-gallic acid conjugates) showed promising efficacy. Susceptibility to oxidation varied according to species, with dark-fleshed fish (rich in PUFAs) presenting greater lipid degradation, while microbial communities associated with products were shaped by cultural traditions and local environmental conditions. It is concluded that obtaining high-quality salted-dried fish requires a holistic approach that balances microbial control, chemical stability, and nutritional preservation, integrating traditional knowledge with technological innovations and considering raw material specificity and emerging risks to ensure food safety and nutritional value of the product.