![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
ABSTRACT
Drying is a traditional and important seafood processing technology. Lipid oxidation is one concern during the processing and storage of dried seafood products. Various factors including pretreatment, drying method, and storage conditions can have an impact on the oxidative stability of dried seafood products. Influence of these factors on the oxidative stability of dried seafood products as well as the possible mechanisms are reviewed. This review could serve as a reference for the production and research of dried seafood products.
Disclosure statement
No potential conflict of interest was reported by the authors.
Additional information
Funding
This work was supported by Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, China under Grant No. NYJG201508; and Natural Science Foundation of Fujian Province under Grant No. 2016J01708.