<![CDATA[The application of drying technology plays a crucial role in improving the textural quality of scad fish floss (Decapterus spp.), particularly in terms of dryness level and crispness, which are the primary sensory attributes of the product. This review aims to analyze the role of drying technology in reducing the moisture content of raw materials, shaping the fibrous texture of fish floss, and its implications for chemical quality, sensory characteristics, and product shelf life. A narrative analysis approach was employed using secondary data derived from previous studies. The literature review indicates that efficient drying, either through solar dryers or controlled drying systems, is able to significantly reduce the moisture content of scad fish, thereby enhancing microbiological stability and extending shelf life. An optimal initial moisture content was shown to improve frying efficiency and produce a drier and crisper floss texture. In addition, drying temperature and duration exert a significant effect on flavor-forming compounds, particularly glutamic acid, which contributes to the umami taste of fish floss. Drying at moderate temperatures (approximately 50°C) has been reported to preserve protein, lipid, and natural flavor compounds while preventing nutrient degradation caused by excessive heating. From a sensory perspective, scad fish floss processed using appropriate drying technology has met the Indonesian National Standard (SNI) quality requirements and achieved consumer acceptance scores ranging from neutral to like. The application of closed drying systems has also been shown to enhance food safety by reducing microbial contamination.]]>
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