Fibre-enriched seafood

Abstract

The chapter reviews addition of soluble, semi-soluble and insoluble dietary fibre (DF) of various origins to restructured seafood products. It pays particular attention to the effect of non- soluble or partially soluble ones, since soluble DF has been more extensively studied and more frequently used for many years in the processing industry. The main purpose of this addition is technological, but its presence may have a positive effect on health. A compromise needs to be found in order to meet functional and technological requirements while offering consumers healthy, tasty and attractive seafood products.This work was carried out within the Projects AGL2011-24693 ALI and AGL2008-00231ALI (Spanish Ministry of Science and Innovation).Peer reviewe