Stabilising systems for innovative fish products...• Chemical processes (with additives) The best...

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 5.1 o.G 10 g 107



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

Stabilising systems for innovative fish products...• Chemical processes (with additives) The best...

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