N-nitrosamine formation and Safety aspects related to major fisheries dried products in Oman

Fish drying is one of the traditional methods where the fishermen land their catch on the beaches for drying traditionally under sun for several days. Many of the physicochemical and microbiological changes occur during drying process. The traditional sun-drying approach incurs major losses in the quantity and quality. Dried fish also suffer from insects and sand contamination. The presence of microorganisms is another major factor affecting the quality of dried fish. Nitrosamine precursor substances, amines, and nitrite agents formed in the processes of dried fish products. Drying with the solar dryer is a simple and easily adaptable process. Therefore, this study aims to determine the drying characteristics, and effect of solar drying methods on the quality and safety of dried fish, by evaluating appearance, texture properties, microstructure, microbial counts, and the formation of nitrosamine. The study is useful to seafood processors and policy makers to optimize fish drying methods and make optimum usage of the fisheries stock in Oman. To reduce contamination of commercial dried fishes, selecting drying methods and other appropriate facilities during and after drying need to be managed.