Onion skins may offer a way to reduce food waste and keep fish fresh.
Fresh salmon is good for about two days on the market shelf because it is a fatty fish. In the study, untreated minced salmon started to spoil after the first day because mincing increases the rate of oxidation. The best package application in the experiment increased this period to almost 10 days.
“For fish, freshness is not only about taste,” says Senem Guner, a former doctoral student in the University of Florida/Institute of Food and Agricultural Sciences College of Agricultural and Life Sciences.
“If the fish is going bad, foul odors, color, and even taste warn us not to consume it. If we minimize the risk from the beginning, we can produce healthier and safer food as well.”