Research Information System
International Sympoaium on Fisgeries and Aquatic Science, Antalya, Turkey, 3 - 05 November 2016, pp.530-531
Objective: Food additives are non-food products, used for preventing undesirable changes and protecting the organoleptic properties of the food such as taste, flavour and structure, while producing, processing, packaging, transporting and storing foods. This review article contains; detailed description of food additives that is for fish and fish origined products, their properties and their roles in protecting foods. In 1473, Paracelcius stated that „Everything is a poison, it is the dose that matters?. By this sentence, he urged upon the impotance of the dose that can specify the toxical or beneficial properties of a substance. The effects of food additives on human health are investigated by multidiciplined , expensive test methods. Second step of defining the maximum limits of food additives is detection of the amount that is needed by the process of the food, within the frame of GMP (Good Manufacturing Practices) and ADI (Acceptable Daily Gntake). If, ADI and GMP levels are exceeded, usage of that food additive is not permitted. After all of these steps, permitted food additives for achieving desirable color, falvour, taste , appearance and controlling microbial stability in fishes and marine products can be gathered under three main groups. 1. Coloring Agents Potassium nitrate and sodium nitrite are used for protecting the color of fish meat. The examples of coloring agents and their colors are ; Lactoflavin, riboflavin (E101) yellow; riboflavin-5-phosphate (E101a) yellow/red; beta and gamma caroten (E160) yelow, yellow-red; caramel (E150) brown. 2. Flavouring Agents Acesulfame K (E950); Saccarin, sodium, potassium and calcium salts (E954); Neoherperidine DC (E950) are the examples of sweeteners used for fishes, crustaceans and molluscs. 498 Seafood Processing Technology - Poster Presentations 3. Preservatives Preservatives are added to the food at the stages of processing, packaging and storage for limiting microorganism activity. Sorbic acid and sorbates, benzoic acid and benzoates, lactic acid, acetic acid and acetates, nitrates, nitrites and antibiotics are the most widespread examples. Result : To sum up, by using suitable food additives, nutient loss can be reduced. Usage of food additives needs coopeation of producer, consumer and government. In addition to this ,using food additives due to legal legislations makes food additives health risk reducer substances. Keywords: Food additives, Fish, Fish origined products.