The range of semi-preserved salted fish products is extremely wide through the use of different fish species, kinds of cutting and a variety of pickles (oil, wine, mustard, and so on). Studies have shown that a food additive Varex-14 is universal: it is used in various technological schemes and contributes to maintaining the microbiological safety and nutritional value of semi-preserved fish throughout the extended shelf life at positive temperature.
As some gas-producing bacteria are insensitive to benzoate preservatives they cause bloat under favorable temperature conditions. Sometimes the bloat occurs extremely rapidly. Thus, the use of sodium benzoate is inefficient and unsafe in modern technology for semi-preserved fish.
The content of Varex-14 is regulated by sorbic acid. Residual
content of sorbic acid in semi-preserved fish produced with our food
The ablility to store semi-preserved fish products at positive temperature
plays an important role when retailers choose their suppliers, because not many refridge
units are designed for a small negative temperature (0° to -6°C), and disturbance
of temperature regime during storage and transportation significantly reduces
the gustatory quality of semi-preserved fish. Varex-14 provides the "safety
margin" at temperatures
Since there are many different technological schemes of semi-preserved fish manufacturing (for whole fish and fillets), we are also able to advise your technologists on the application of Varex-14 with maintaining your well-proven technology.
Specifications "Semi-preserved fish" and technological instruction
You can learn more about our technology of semi-preserved fish and food additive Varex-14 in the following papers and articles:
With the ability to store product at positive temperature, extend its shelf life and maintain high quality, your semi-preserved fish becomes high-demanded by retailers and consumers and can be delivered to new markets abroad.
Using Varex-14, you ensure consistent quality of semi-preserved fish during shelf life, and also preserve the useful properties of product that customers appreciate.