Herring		Haring
Mackerel		Makreel
Tuna		Tonijn
Saithe		Koolvis
Cod		Kabeljauw
Haddock		Schelvis

Fish flesh improved by buffer Phosphate®
systems is fresher all over the world.

After the different species of fish have been caught, they are transported ashore in refrigerated ships. Obviously they are gutted and packed with crushed ice in appropriate fish bins.

Once the fish has been brought ashore, wholesalers bring them to towns and villages. Fresh fish can be bought anywhere, even in far-off villages.

Refrigerated ships are the most common and safest transport system for fresh fish, since the fish can be frozen on them.  This way, they can be temporarily stored without any problems before they are filleted or put in another form of pre-packaging.

Buffer Phosphate 60150® guarantees improved fish quality.

Fish flesh quickly loses its natural structure and nutritional properties during the process. This is due to the loss of fluid. When the fish is being filleted, a lot of flesh fluid is lost and during defrosting, a lot of muscle fluid is wasted. When heating and cooking the fish, valuable substances are lost, e.g. taste, flesh fluid, proteins and minerals.

Treating the fish or the fish flesh with our improved Buffer Phosphate system® before freezing it can eliminate these disadvantages. This processing system prevents the loss of fish flesh fluid. It also prevents to a large extent the fish from getting dry and tough, while improving the nutritional value for the fish consumer.

Buffer Phosphate 60150® for an improved bond, a more tender and a more solid structure.

Thanks to the improved effect of Buffer Phosphate 60150®, in combination with Buffer Liquid Extract ®, the correct buffer pH-value is used. In that way, the pre-packaged fish flesh stays fresh for a longer period of time without any generation of gas.

Advantages of the use of the Buffer Phosphate® system for processing, storage and consumption of fish flesh.

Buffersystems for the seafood industry.

Buffersystem for the seafood industry with our Bufferphosphates 60150^® . This is a mix of 3 types of food grade phosphates. Together with our Bufferliquid Extract^® and Gelita Sol M^® they are especially designed for the seafood industry.

Discussion.

1. Instructions for use :

Solution :

100		l water t° min 5°C and max. 10°C
8	kg	Gelita Sol M®
8	kg	Bufferphosphate 60150®
10	kg	Bufferliquid Extract®
3	kg	common salt
129	kg

Step 1

Put the 129 kg of liquid mass in a large plastic basin in which 2 stainless steel tubes have been placed. (e.g. tubes of 1 m length in which a 2 mm hole has been drilled every 5 cm.) These tubes are connected to an oxygen pump. The pressure setting is adjusted in such way that the water makes bubble bath movements. To the 129 kg of liquid a maximum of 30 kg of fish fillet is added. Do not add the fish all at the same time, or the fillets will lie on top of each other and it will be difficult to get them moving. The fish fillets must make slight movements in the 129 kg of liquid during 8 minutes. This way the fillets of frozen fish will absorb 8 to 9% of the liquid. Fresh fish fillets (meaning which have not been frozen) absorb 6% of the liquid during the same 8 minutes.

2. Advantages :
• the fish fillets preserve a beautiful colour during a longer period of time, thanks to the buffer system obtained by the correct combination of phosphates and food acids
• less loss during boiling, roasting or frying, given the higher water binding
• the fish fillets retain their proteins, minerals and vitamins.
• after the fish has been fried or roasted, it is more juicy and obviously more solid thanks to the phosphate bond with the fish proteins
• the storage period will be longer, since the fatty acids of the fish do not oxidise thanks to the natural food acids that are added.
• prevents crystallisation when the fish is being frozen and also prevents the fish fillets from becoming glassy

 

P.S. The possibility exists to add a natural protein collagen in order to raise the hydrogen level.

Composition of Bufferliquid Extract^®.

Definition :

This is a product based on glucose syrups. It is a purified and concentrated watery solution of fructose, dextrose, maltose, triose, higher sugars with addition of natural lactic acid 80% full, citric acid, tartaric acid and potassium sorbate.

P.S. In order to preserve specific fish products in a more concentrated solution, a certain percentage of acid can be added on special request.

 

Purpose of the Bufferliquid Extract^® :
• acts on food acids
• disaccharides give prepared fish products their natural taste and neutralise the sharp or negative taste caused by the phosphates.


Gelita Sol M^® is a 100% pure collagen from the DGF STOESS group. See our website www.ph-liquid.com

Dissolve this product completely in cold water.

Purpose :

• to obtain a higher protein level
• to improve the colour.

 

Without Gelita Sol M^® you will have problems with white spots on the fish fillets. Gelita Sol M^® is absolutely necessary.

These are the most noteworthy findings concerning this new application of seafood preservation systems.

Tests in R&D-departments in different seafood companies have had positive results.

A major advantage of this system is the fact that there is no need to vacuum tumble anymore. These are machines that require considerable investments and that do not yield very positive end results during product quality control.