Semi-preserved fish technology. Food additive (preservative) Varex-14

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 advantages of our technology

• Positive storage temperature of semi-preserved fish products: 0° to +5°С.
• Extended shelf life at 0°..+5°С:
  • for semi-preserved fish cut by pieces or carcass in various sauces and pickles – up to 30 days;
  • for semi-preserved fish cut by fillet-pieces, fillet-slices, fillet, roll or belly in oil or vinegar-oil pickles – up to 65 days;
  • for semi-preserved fish in other sauces and pickles – up to 100 days.
• Extended shelf life at -5°..0°С: up to 120 days.
• High sensory characteristics and natural flavour of matured fish including herring are preserved throughout the shelf life.
• Safe food additive Varex-14 is used (does not contain hazardous ingredients: sodium benzoate (E211), parabens, antibiotics, etc.).
• Varex-14 performs a complex effect: effectively slows down the processes of spoilage and the appearance of undesirable after-tastes (of oxidized fat, bitterness, etc.), contributes maturation, ensures the microbiological safety of finished product.
• Easy-to-use.

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 up to +5°C.

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.

Technical documents for semi-preserved fish production (in Russian)

Specifications "Semi-preserved fish" and technological instruction

Further reading

You can learn more about our technology of semi-preserved fish and food additive Varex-14 in the following papers and articles:

• Technologies preserving the freshness of semi-preserved fish
• Semi-preserved herring technology: 100 days of storage at 0°..+5°С.