New line adds to shelf life of fish
Oct. 26, 2011
MARKOVCI, SLOVENIA — Vitiva has launched VFish, a line of products designed to increase shelf life and yield management of processed fresh fish. A combination of sea salt and Vitiva’s proprietary plant extract formulations, VFish provides antirancidity, yield increase and supports antimicrobial stability for prepared fish and fish products.
VFish addresses the issue of water-binding capacity. Most of the physical properties, including color, texture and firmness, of raw fish results from water-binding capacity, according to Markovci-based Vitiva. Omega-3 fatty acids in the fish are prone to oxidation and rancidity. Lipid oxidation, coupled with microbial proliferation, is a cause of deterioration and spoilage of 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,” said Ohad Cohen, chief executive officer 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 may choose from customized VFish formulations applicable to both mainstream and organic-certified products. The line is available as a dry mix complete solution customized to different batch sizes, technological needs and processing operations.