EDIBLE FILMS - POTENTIAL INNOVATION FOR FISH PRODUCTS

In fish processing the edible films have a great number of potential a pplications; their functional characteristics depend on their compound s. Edible films prepared from lipids and hydrophobic compounds (waxes and resins) showed good water vapour barrier properties. A variety of polysaccharides and their derivatives (alginate, pectin, carrageenin, starch, cellulose and cellulose derivatives) reduced fat absorption. O xigen and carbon dioxide permeability was reduced for films with prote ins. An edible coating composed of whey proteins and acetylated monogl ycerides protected smoked salmon fillets against dehydration and lipid oxidation. A multi component coating comprising collagen, casein and cellulose derivatives reduced oil absorption during Frying. Microbial proliferation, in particular Listeria monocytogenes growth, was reduce d by coating Fish products with a formulation of hydrocolloids, organi c acids (lactic and acetic acids) or antimicrobial compounds.