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Сhilled fish technologies. Food additives (preservatives) Varex-6 and Varex-7

The advantage of chilling is maximal preservation of biologically active substances and nutritional value of fish during storage. Through the use of our technologies it has become possible to keep chilled fish for up to 28 days in flake ice, 40 days in slurry ice and 20 days in vacuum package or modified atmosphere. Therefore consumers in regions remote from fishing area can be provided with an inexpensive high-grade fresh fish.

Conventional technologies make it possible to store chilled fish in ice for not more than 10-14 days, depending on fish size and time of catching. However, this shelf life does not make it possible to fully supply consumers remote from fishing area with chilled fish, or use it for further processing.

To solve this problem, Vesta-VAR, LLC offers advanced technologies to significantly extend the shelf life:

  • the shelf life of chilled cut fish in vacuum package or modified atmosphere is extended up to 20 days;
  • the shelf life of chilled cut fish in flake ice is extended up to 28 days;
  • the shelf life of chilled cut fish in slurry ice is extended up to 40 days;
  • the shelf life of chilled whole fish in slurry ice is extended up to 35 days.

Show comparative description of chilled fish technologies developed by Vesta-VAR company.

The advantages of our technologies

  • High quality of chilled fish, its nutrition value and bioavailability are preserved for a long storage period.
  • Shelf life prolongation, thereby the proposed technologies give fish-processors and trade companies the opportunities to:
    • expand market outlets;
    • decrease cost value of product (carriage costs, chill storage, freezing);
    • boost profitability.
  • Safe food additives Varex-6 or Varex-7 are used (do not contain hazardous ingredients: sodium benzoate (E211), parabens, antibiotics, etc.).

The content of Varex-6 and Varex-7 is regulated by sorbic acid. Residual content of sorbic acid in chilled fish produced with this food additive is not more than 0.15%.

How to use Varex-6 for chilled fish

According to our technology, safe food additive Varex-6 is dissolved in water,  fish is put into the solution for 15-30 minutes and then packed in vacuum package or modified atmosphere. The fish is stored in this package throughout the shelf life. Due to the effect of Varex-6 and lack of oxygen the processes of spoilage are slowed down, and the high quality of fish is preserved much longer.

How to use Varex-7 for chilled fish

Safe food additive Varex-7 and salt (sodium chloride) are dissolved in water, then the resulting solution is supplied to ice generator and the received ice is poured onto fish. The fish is stored in this ice throughout the shelf life. Due to the effect of Varex-7, the processes of spoilage are slowed down, and the high quality of fish is preserved much longer.

As it is done according to conventional technology, chilled fish is packed into isothermal plastic containers or boxes made of foam polystyrene that have holes for water drainage at their bottoms. Other approved types of packaging are permitted for use, too.

Technical documents for chilled fish production (in Russian)

  • Interstate standard GOST 814-96 "Iced fish. Specifications"
  • Specifications "Chilled fish" and technological instruction (TI) for the production of gutted chilled fish in flake ice with food additive Varex-7;
  • Specifications "Chilled fish" and technological instruction (TI) for the production of gutted chilled fish in slurry ice with food additive Varex-7;
  • Specifications "Chilled and frozen slightly fish" and technological instruction (TI) for the production of gutted chilled and frozen slightly fish in slurry ice with food additive Varex-7.

Further reading

You can learn more about our technologies of chilled fish and food additive Varex-7 in the following papers and articles:

Download a booklet (pdf; 0, 42 MB)

Using our food additives, you ensure consistent quality of chilled fish during shelf life, and also preserve the useful properties of fresh fish that customers appreciate.