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However, understanding the process better could shorten the production period without using additives, but directing a natural development by selecting the right combination of raw materials and storage conditions. This example of fish processing yields a product that is used as a condiment to dishes typically containing rice or other starch foods as the major ingredient. It thus adds proteins to the food, and is used because of its delicate taste. , 2002). It otherwise does not add any functionality to the food.

1982) Incorporation of blood proteins into sausage. J. Food Sci. 47, 405–408. Cheryan, M. (1992) Membrane technology in food and bioprocessing. P. ), CRC Press, London, pp. 165–179. N. M. (1992) The Manual of Manufacturing Meat Quality, Elsevier Applied Science, London. C. (1978) Practical applications of MRM in meat products. In Recovering Meat from bones, Proc. MLC Seminar, May, pp. 22–27. W. A. (1988) Food grade proteins from edible blood. M. ), Elsevier Science, London, pp. 127–145. , Kilcast, D.

The other possibility is to utilize the principles of modern technology and methods of packaging. This latter subject has already been listed, but it is of general interest in food production and not specifically interesting for marine-derived ingredients. It will, therefore, not be further discussed in this chapter. It should also be mentioned that the one and 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.

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