ArticleCod liver which is extracted in significant amounts from fish during the process of
gutting and harvesting by fishing vessels in the North Atlantic and Barents Sea is a very valuable
raw material for producing ‘natural’ tinned foods that have not undergone any additional
treatment and which do not have any additional ingredients, but its use is limited due to lipid
instability in long-term storage in a frozen state. The authors advise that the production and use
of pre-treated semi-finished products which are based on the use of cod liver is managed by means
of a microwave-cooking process which results in a product that is more stable for frozen storage.
Any semi-finished fish oil product that is extracted during microwave processing can also be used
in food production.
The variants that can be included in using these semi-finished products are discussed here when
it comes to the technology that is involved in functional multicomponent products (such as natural
and paste tinned foods with the addition of sauces, vegetables, mushrooms, meat, and fish protein
isolate)
