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Edible films: potential innovation for fish products.

I film edibili: una potenziale innovazione per i prodotti ittici.

Author(s) : SENSIDONI A., PERESSINI D.

Type of article: Article

Summary

In fish processing, edible films have a great number of potential applications; their functional characteristics depend on their compounds. Edible films prepared from lipids and hydrophobic compounds showed good water vapour barrier properties. A variety of polysaccharides and their derivatives reduced fat absorption. Oxigen and carbon dioxide permeability was reduced for films with proteins. Some examples of composition of edible coatings for fish are given.

Details

Original title: I film edibili: una potenziale innovazione per i prodotti ittici.
Record ID : 1998-1102
Languages: Italian
Source: Rev. Ferment. Ind. aliment. - vol. 36 - n. 356
Publication date: 1997/02
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Packaging;
Fish and fish product
Keywords: Chemical composition; Treatment; Design; Fish; Film; Packaging