Stabilising systems for innovative fish products Intelligent solutions for successful products.
Stabilising systems for innovative fish products
Intelligent solutions for successful products.
In its structure, general chemical composition and
the biological value of its proteins, fish muscle tissue
approximates the meat of warm-blooded animals, and
is in some areas superior from a nutritional point of
view. The part of the fish most used for food is the
muscle (flesh, filet). Water, proteins and fats are the
primary components of the different types of tissue,
and determine the processing or functional properties.
The basic processes used for fish muscle are similar
to those used in processing other meat, so the
stabilising systems are almost the same.
The basic fish processing steps are
•Curing
•Mincingandemulsifying
•Injection
•Hotandcoldsmoking
•Preservation
•Physicalprocesses(refrigeration,freezing,
heatinganddrying)
•Enzymaticprocesses(saltingandmarinating)
•Chemicalprocesses(withadditives)
The best ingredient for fish specialities: Hydrosol stabilising systems
Immediately after harvesting, fish begins to change inside
and out. These biochemical, oxidative and bacterial changes
generally reduce the quality. To prevent loss of quality,
additives are mixed in that have much more specific effects
than traditional salting, with regard to proteins, tenderness,
texture and flavour.
Especially for delicatessen products involving cured raw
fish filets, pronounced flavouring, mild taste and juicy
tenderness are very important. Different products in the
Hydrolon range have different effects on the digestion and
muscle enzymes and on the swelling, coagulation and
denaturing of the muscle proteins, and thereby on texture
and flavour. The choice of the specific product depends
on the salting and marinating processes.
For good curing: The Hydrolon series Stabilising systems for curing fish products
Cured fish products(Water +5 °C) 1 litre Yield over
100 %
Hydrolon Fish 10 50 g 112
Hydrolon Fischer Sud 13 g 114
Hydrolon Matjes D 50 g 123
Hydrolon Reifer 5.7 10 g 113
Hydrolon Reifer 5.8 10 g 113
Hydrolon Reifer 5.5 10 g 115
Hydrolon Reifer 5.1 o.G 10 g 107
Hydrolon Reifer 5.5 o.G 10 g 111
Hydrolon Reifer 7.5 o.G 10 g 115
Salt 60–100 g
Salmon products are very popular, and many low-cost
varieties are offered today. Aquaculture salmon often has
a softer structure than wild salmon, but Hydrosol products
help minimise this quality defect.
For better salmon structure: HydroTOP, PLUSmulson and MeatzymStabilising systems for smoked salmon and salmon products
Cooked fish products Surimi products Fish sausage Fish butter Pâtés and ham Tuna products
App
lica
tion
Con
ven
ien
ce p
rod
uct
s
Fish
sau
sage
Fish
pâté
/bu
tter
Fish
ha
m
Fish
ha
m p
rod
uct
s
Imit
ati
on c
rabm
eat
(su
rim
i)
Tun
a p
roduct
sHydroTOP MIX 50 • • • •
PLUSmulson CUT 30 PLUS • • • •
PLUSmulson PROT 200 PLUS • •
PLUSstabil HAM 100 PLUS • • • •
PLUSstabil Ham 20 •
Smoked salmon and salmon productsSmoked salmon Graved salmon Hot smoked salmon Restructured salmon Salmon crème and pâté
App
lica
tion
Rest
ruct
ure
d s
alm
on p
rod
uct
s
For
inje
ctio
ns
of 15–
20 %
Salm
on c
rèm
e/pâté
HydroTOP SB •
HydroTOP SB 15 •
Meatzym FL •
PLUSmulson RTU •
Many production processes used for meat can also be used for fish.
The resulting products offer flavour variety and nutritional and health
benefits. The market share of this product category continues to rise.
For gentle cooking: HydroTOP, PLUSmulson and PLUSstabilStabilising systems for cooked fish products
Foods like shrimp, mussels and the like can be treated
without requiring special equipment, either by soaked in
a solution overnight or by brief, mild tumbling. The specific
effect of Hydrolon products on the proteins and the higher
pH they give them makes these foods noticeably juicier and
more tender when cooked.
For juicier shellfish and crustaceans: Hydrolon Stabilising systems for crustaceans and shellfish
Crustaceans and shellfishShrimp Prawns Crabs Mussels
App
lica
tion
Wate
r re
ten
tion
Ten
der
nes
s
Pres
erva
tion
Colo
ur
stabilis
ing
Flavo
ur
Hydrolon Crustacea series • •
Hydrolon Shrimps Marin •
Hydrolon Liquid •
Hydrolon Blackspot • •
Preservatives
App
lica
tion
Fres
hn
ess
rete
nti
on
Colo
ur
stab
ilisi
ng
Bact
eria
red
uct
ion
Effe
ctiv
e ag
ain
st
path
ogen
s
Ran
cid
ity
pro
tect
ion
Amou
nt
in g
/kg
Hydrolon Super • •
Hydrolon Everfresh • • • •
Hydrolon Antiox •
Hydrolon MDM • • •Food spoilage is a health hazard for consumers, and
has many causes. A common one is an interruption
in the refrigeration chain. Hydrosol offers systems that
increase microbial safety.
For longer freshness: Our preservatives
1–3
10–15
5
1,5–5
The development of innovative functional systems for food
requires dedication and expertise. The Hydrosol team has
both. As “The Stabiliser People” we are your expert source for
customised stabilising systems. Our company is growing fast
internationally and has locations around the globe. We develop
and produce custom-tailored stabilising systems for meat, fish
and sausage products, deli products, dairy products, ice cream
and desserts, and ready-to-eat foods. Hydrosol is a member
of the independent, owner-operated Stern-Wywiol Gruppe.
In addition to 30 years of our own experience in application
research, Hydrosol also has access to the comprehensive
applications technology of our ten sister companies.
Hydrosol – The Stabiliser People
The Hydrosol Applications Technology team
Concentrated research: Our Technology Centre
Our team of scientists and application technicians develops
functional systems for fish and deli products of the highest
quality at economical prices.
Different fish products require different stabilisation systems.
The wide range of Hydrosol stabilisers lets you produce a
variety of fish products whose consistency, mouth feel and
shelf life help them stand out in a sea of competitors.
We develop custom-tailored innovations at the Hydrosol fish pilot plant
04-
200
13/G
B-8
00
Hydrosol GmbH & Co. KGKurt-Fischer-Straße 55 22926 Ahrensburg / Germany Phone: +49 / (0) 41 02 / 202-003Fax: +49 / (0) 41 02 / [email protected] www.hydrosol.de
Singapore Stern Ingredients Asia-Pacific Pte LtdNo. 1 International Business ParkThe Synergy # 09-04Singapore 609 917Phone: +65 / 6569 2006Fax: +65 / 6569 [email protected]
Ukraine Stern Ingredients Ukraine LLCKharkivske chaussee 201-203post 3 / office 60502121 Kiev, UkrainePhone: +38 (044) 383 01 [email protected]
ChinaStern Ingredients (Suzhou) Co., Ltd. Block 9, Unit 1, Ascendas Linhu Industrial Square1508 Linhu Avenue, Fenhu Economic Development Zone, 215211 Wujiang, P.R. ChinaPhone: +86 / 512 6326 9822Fax: +86 / 512 6326 [email protected]
BrazilStern Ingredients do Brasil Ltda.Alameda dos Maracatins, 1435Edifício Imaginaire - Conj 111004089-015 São Paulo, SP / BrazilPhone: +55 / 11 37 28-47 60Fax: +55 / 11 37 28-47 [email protected]
IndiaStern Ingredients India Private Limited211 Nimbus Centre, Off Link RoadAndheri WestMumbai 400053, IndiaPhone: +91 - 22 - 4027 5555Fax: +91 - 22 - 2632 [email protected]
PolandRepresentative OfficeKrzysztof Grabinskiul. Kwitnąca 15/201-926 Warsaw, PolandPhone: +48 / (0) 22 / 244 37 90Fax: +48 / (0) 22 / 490 62 [email protected]
Russia KT "OOO Stern Ingredients"pr. Obuchovskoj oborony, d. 45, lit. "O"192019 St. Petersburg, RussiaPhone: +7 / (812) 319 36 58Fax: +7 / (812) 319 36 [email protected]
MexicoStern Ingredients, S.A. de C.V.Guillermo Barroso No. 14, Ind. Las Armas,Tlalnepantla, Edo. Méx., C.P. 54080, MexicoPhone: +52 / (55) 5318 12 16Fax: +52 / (55) 5394 76 [email protected]
The information contained in this brochure is based on our present knowledge andexperience. However, it is without any commitment on our part and no warranty orguarantee of product properties in the legal sense is intended or implied. Changesand errors are expressly reserved. Contractual agreements relating to product propertiesshall prevail over the information contained in this brochure.
Organic Control Number: DE-ÖKO-070