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Films comestibles sur le poisson.

Edible films on fish.

Auteurs : CHAPMAN K. W., LU X., WEILMEIER D., REGENSTEIN J. M.

Type d'extrait : Chapitre d'ouvrage

Résumé

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).

Détails

  • Titre original : Edible films on fish.
  • Identifiant de la fiche : 2000-0292
  • Langues : Anglais
  • Source : Seafood safety, processing, and biotechnology.
  • Date d'édition : 1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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