Marine-derived ingredients as an integral part of the food

2 Marine-derived ingredients as an integral part of the food 

As already mentioned, the trend is towards reducing the use of additives in foods. The problem of storage stability and preferred taste and texture of the product then arises. This creates an apparent paradox in that the consumer preference is food commodities with a fresh image, but still to be available from the retail store at any time, calling for a prolonged shelf-life. These requirements are in conflict with each other, but it may be doubted that the consumer is aware of this fact. 

On the other hand, what are the options to still meet the requirements as adequately as possible In the author s opinion there are two possibilities, and both should be aimed at simultaneously. One is the selection of food ingredients that contain compounds that can fulfil the same roles that the additives previously filled, that is that the additive attributes are an integral part of the basic ingredients. The other possibility is to utilise the principles of modern technology and methods of packaging. This latter subject has already been discussed but it is of general interest in food production and not specific to marine-derived ingredients. It will therefore not be discussed further in this chapter. 

It should also be mentioned that the most important prerequisite for a good food product, is that the raw materials selected should be of the highest quality available and it is imperative that it has been handled according to good manufacturing practice from the point of harvesting. 

In the case of seafood, this means gentle handling, prompt gutting/bleed-ing and immediate chilling. Loss of quality early in the handling chain can never be regained later. 

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