Minimal heat processing applied in fish processing

Abstract

For consumers, the most important attributes of a food product are its sensory characteristics (Cheng et al. 2015; Nagarajarao 2016). Processing technologies that retain or create desirable sensory and nutritional quality or reduce undesirable changes in food due to processing are therefore a goal of food manufacturers (Pasha et al. 2014). Driving forces for changing consumers’ eating habits into healthier ones are media- and government-sponsored initiatives that support the increase in seafood consumption due to its health benefits. Fish products have attracted considerable attention as a source of protein, vitamins, minerals, and fats (Hibbeln et al. 2007; Tuomiso and Føyland 2008). Manufacturers have, to a large extent, followed the changing nature of the consumer demand, through the development of health-oriented products, with a minimum of processing. An important trend is the development of convenience-orientated products and packaging such as microwaveable formats and individually wrapped products, which is becoming an increasingly central feature of manufacturer’s innovation strategies. Fish is highly perishable and usually spoils faster than other muscle foods; thus, a well-designed process is of vital importance.