VFish combines natural, mineral-rich sea salt with Vitiva's proprietary plant extract formulations. Vitiva says this formula provides full anti-rancidity, yield increase and supports antimicrobial stability for prepared fish and fish products.
Water-binding capacity has a significant impact on yield and juiciness. Most of the physical properties including colour, texture and firmness of the raw fish result from water binding capacity. In addition, fish and fish products contain high amounts of healthy omega-3 polyunsaturated fatty acids and thus are prone to rapid oxidation and rancidity. Lipid oxidation, coupled with microbial proliferation, is a major cause of deterioration and spoilage for fish.
Ohad Cohen, chief executive of Vitiva, says: "This completely natural product enables fish processors to employ clean-label solutions while gaining extensive shelf-life and avoiding synthetic ingredients that might harm."
Contact: Vitiva