Wine waste could boost shelf life of fish

Monday 26 February 2007

Antioxidant and fibre-rich waste from wine making could offer a cheap and healthy alternative to synthetic antioxidants to prolong the shelf life of fish meat, suggests a study from Spain.

"The results indicate that WGDF had good functional properties, high water and oil retention capacity, and considerable swelling properties, which would make it useful as a natural ingredient in foods," reported Isabel Sánchez-Alonso in the Journal of Food Science.

Oxidation processes in food can lead to organoleptic deterioration in taste, colour and texture. And fish products are particularly susceptible to oxidation processes because of the high unsaturated lipid content.

The food industry has long been aware of this, and is increasingly seeking natural solutions rather than artificial additives, such as like butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT), to extend the shelf life of milder-tasting products.

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