FUNCTIONALITY AND POTENTIAL APPLICATIONS OF THERMOSTABLE WATER DISPERSIONS OF FISH MEAT

Because of the dwindling stocks of commercially important fish species , there is a need for better use of the total catch for human consumpt ion. However, the inherent qualities of fish proteins, such as their p oor water solubility and tendency to undergo rapid denaturation, hampe r efforts in this direction. In this review, a process for preparing t hermostable, free-flowing water dispersions of muscle proteins from so me under-utilized fish species is described. In addition, some potenti al applications are suggested.