23rd International Exhibition of Food Ingredients
18 - 20 February 2020 • Russia • Moscow • Crocus Expo IEC, pav.1, hall 1

Ingredients and raw materials for fish products

Raw materials and food additives determine the shelf life, appearance, taste and other characteristics of fish products. Carefully selected ingredients are able to optimize production and increase safety and storage time without sacrificing the nutritional value and quality of the product.

The main raw materials for the fishing industry

The raw material for the fishing industry is, of course, fish, which is supplied to the market in various forms:

  • Live. Keeps the maximum saturation of taste and nutritional value, therefore it is in high demand.
  • Chilled. The freezing procedure to a temperature of +5 - -1 degrees slows down the processes of decomposition. At the same time, the cell sap does not freeze, and most of the nutrients are stored in fish.
  • Frozen - fish frozen at temperatures below -18 degrees immediately after capture. The freezing procedure stops the activity of microorganisms and fermentation, so that the fish can be stored for a long time.
  • Fillet - muscular tissue produced from chilled or fresh fish and ready for culinary processing. The raw material is supplied briquettes, frozen to -8 degrees.

Ingredients for fish production

Food additives - an indispensable component of the fishing industry. They allowed to bring the technological process to a new level and significantly increase the profitability of production.

There are six main types of additives, depending on the spectrum of action:

  • Accelerating the ripening of salted fish products, increasing the weight of salted fish at the outlet, improving the taste and color of the product.
  • Emulsifiers and stabilizers of sauces (for example, xanthan gum) - ensure their uniformity, preserve texture, texture, etc.
  • Various spices, seasonings, which determine the variety of flavors of foods.
  • Color stabilizers - emphasize the natural shade of the product or give the color specified by the production.
  • Preservatives (potassium sorbate, sodium benzoate, citric and sorbic acids, etc.) - block the decomposition processes and ensure a long shelf life of fish products.
  • Means for breading, which retain their juiciness, the shape of the products, prevent the destruction of trace elements in them, give the ready-made dishes a crispy crust.

The exhibition presents food additives made by leading Russian and foreign companies on high-tech equipment and with close monitoring of the entire production cycle. This ensures high quality and safety of products. Fish processing companies will certainly be able to select ingredients at the exhibition that will help them produce tasty, healthy, diverse and attractive products for consumers.

We are waiting for you on February 18-20 in Moscow, Crocus Expo IEC, pav. 1, hall 1.