INJECTION TECHNOLOGY: A GREAT CATCH FOR SEAFOOD PRODUCTS

Seamless integration of upstream and downstream operations such as brine preparation, brine chilling and shaking systems also ensures stable product quality from the fish processor to the end-consumer.

There are many reasons for injecting fish with brine – improving flavor, increase shelf-life, yield and to reduce food safety issues for cold smoked fish. Brines include salts and additives, which help prevent bacteria like listeria taking hold – and also ensuring that a more consistent product reaches the consumer in perfect condition.

Trials of injection technology conducted by a Danish fish processing company in collaboration with GEA showed excellent results for cod fillets. The fillets were indistinguishable from fresh cod fillets but taste, mouthfeel and the general structure were all positively enhanced. Similar impressive results have been reported for salmon.

In terms of further processing, complete line solutions are available on the market. Formed products such as fish fingers can be produced using a plate forming machine which is ideal for fish as it is highly tolerant of any deviations during the process, allowing excellent structure retention, even with delicate products.

For cooked products, a threezone spiral cooking concept can gently but thoroughly cook the fish from top to bottom and left to right. Smoking can also be incorporated during this stage, for hot-smoked salmon for example. Also GEA packaging solutions can be applied to seafood lines, using rigid and/or flexible films.

For more information visit www.gea.com