date:Jul 12, 2012
ucts, or for developing entirely new foodstuffs.
The pH-shift process has already started to be used in production in the USA and Iceland. The company in the USA uses the extracted proteins as a replacement for breadcrumbs in the coating of fried products. The advantage is that the proteins protect the fish better towards moisture loss during the frying, at the same time as it absorbs less fat.
Sofia Marmons research shows that the extracted proteins have a good nutritional value and are a lot