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Edible films on fish.

Author(s) : CHAPMAN K. W., LU X., WEILMEIER D., REGENSTEIN J. M.

Type of excerpt: Book chapter

Summary

In order to totally use fish, particularly fatty fish, a number of problems need to be addressed. One is to prevent lipid oxidation. The use of appropriate antioxidants has been studied by direct addition to minces and by the use of an edible film as a way to deliver the antioxidant over time to the fish surface. Fish oil obtained from fatty fish can be used in various food products. Mayonnaise from specially deodorized unhydrogenated menhaden oil was found to have a 14-week shelf life under nitrogen. Fish gelatin, currently made from fish skins, has two potential target markets: the religious food market, both kosher (Jewish) and halal (Muslim).

Details

  • Original title: Edible films on fish.
  • Record ID : 2000-0292
  • Languages: English
  • Source: Seafood safety, processing, and biotechnology.
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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