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Journal of Aquatic Food Product Technology Volume 28, 2019 - Issue 3
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Review Article

Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review

Xujian QiuCollege of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, ChinaView further author information
,
Shengjun ChenKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, CAFS, Guangzhou, ChinaCorrespondence[email protected]
View further author information
&
Hong LinCollege of Food Science and Engineering, Ocean University of China, Qingdao, ChinaView further author information
Pages 329-340 | Published online: 01 Mar 2019
 
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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.

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