Research area

Preprocessing techniques

The production of ready to cook, brined or marinated fish products has many purposes: reducing fluid loss, promoting desired taste, smell and appearance, stabilising texture, being an antioxidant and inhibiting or reducing the growth of undesirable micro-organisms.

No heat treatment occurs until the consumer prepares the product. Since there is no stage in the production line that kills most of the micro-organisms (e.g. heat treatment), it is important to think through measures that reduce or prevent the risk of polluting the product at any stage of the production process. Right up until packaging, the product is physically exposed to air, water splashes, direct contact with surfaces, hands etc. Good, fixed routines for personal and production hygiene are therefore vital for the production of safe, ready to cook products.

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