MARKOVCI, Slovenia—A line of natural solutions, from Vitiva, offers an increased shelf-life and yield management of processed fresh fish. VFish is a combination of natural, mineral-rich sea salt plus Vitiva’s proprietary plant extract formulations. This ready-to-use formula provides full anti-rancidity, yield increase and supports antimicrobial stability for prepared fish and fish products.
Water-binding capacity is one of the key parameters in processed fish and has a significant impact on yield and juiciness of the final product. Most of the physical properties, including color, texture and firmness of the raw fish result from water binding capacity. In addition, fish and fish products contain high amounts of healthy polyunsaturated fatty acids (PUFA) and thus are prone to rapid oxidation and rancidity. Lipid oxidation, coupled with microbial proliferation, is a major cause of deterioration and spoilage for fish.
“Monitoring water-binding capacity is a priority for the fish industry since it affects the succulence and tenderness of the finished products as well as economic aspects of the operation," explains Ohad Cohen, CEO of Vitiva. “VFish is an excellent choice for food processors desiring to improve seafood water-binding capacity without addition of phosphates, while controlling for rancidity and microbial instability. Moreover, this completely natural product line enables fish processors to employ clean-label solutions for their products while gaining extensive shelf-life and avoiding synthetic ingredients that might have the potential for harm."
Fish producers are able to choose among different customized VFish formulations applicable to both mainstream and organic-certified products. The new line is available as a dry mix complete solution customized to different batch sizes, various technological needs and processing operations.
