ABSTRACT
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. The film also provides limited additional protection to the fish from oxygen, while serving as a glaze. Fish oil obtained from fatty fish can be used in various food products. Our laboratory has shown that partially hydrogenated oils in baked goods do not show any more oxidation development than comparable vegetable oils and the sensory analysis also suggests that rancidity is not a problem. Mayonnaise from specially deodorized unhydrogenated menhaden oil was found to have a 14 week shelf life under nitrogen, which is an acceptable shelf-life for a refrigerated product. Fish gelatin is also being studied extensively in our laboratory–this product currently made from fish skins, has two potential target markets–the religious food market, both kosher (Jewish) and halai (Muslim) and, because of its different melting points, those food products where this ability to select the ideal melting point may offer significant benefit.
