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However, the current study of factors affecting the quality of the dried fish is limited. With the aim of improving the quality of dried snakehead fish spiced nutritional value and food safety, the study "Raising the quality of spiced dried snakehead fish (Channa striata) by adding wine and glycerin", implemented by scientists from the Faculty of Fisheries, Can Tho University.

Assessing the chemical, microbial, dry sense indicators of snakehead fish spiced wine supplementation (30%) with a ratio of 1, 2, 3% (w / w). Then, investigate the influence of the ratio of glycerin (1, 2, 3 w / w) on dry fish supplemented 2% wine (w / w) in 4 weeks.

Dry snakehead fish products were added 2% wine and glycerin with the best organoleptic quality and total aerobic bacteria, humidity, water activity, peroxide index, total nitrogen content of the lowest
 volatile base in four storage weeks.

Concurrently, the analytical microbiological and chemical value was in the allowed limitation. Therefore, spiced dried snakehead fish ensured food safety and hygiene during storage.

The research also shows snakehead material fish with moisture, protein, lipid, ash and salt turned 78.1%, 18%, 2.5%, 1.14%, 0.73%. At the same time, the analysis result of the chemical composition for dry snakehead fish with wine and glycerin after processing was 29.4% moisture, 58.9% protein, 5.54% lipids, 5.49% ash, 4.56% salt.