"Future fish"

FutureFish is a novel concept to increase quality, yield and value in fresh or frozen (thawed) whitefish.  It includes a number of processes that will work together to reduce loss of weight and value during processing and increase value and quality of the end products.


1.    Natural White treatment will reduce drip loss, strengthen the muscle and increase shelf life. 

2.    Trio FTC Ergolight Pin boning will increase yield and value of the fillet. 

3.    Trio FDS skinning will increase value and quality of the finished product. 

 




 

  • Natural White H&G

    Natural White is a unique spice/salt solution; rosemary extract with reduced taste and mineral salt.  Natural White has anti-oxidant, bacteriostatic and yield saving qualities.  It binds with protein on cut surfaces which in turn binds with cellular water.  This eliminates drip loss, keeps the cells turgid and provides an improved texture and quality to the end consumer. 

    Natural White H&G is a Process Aid and need not be declared

    Natural White H&G is used before filleting and trimming as a process aid. The volume is less than 0,5% and need not be declared.

    The rosemary and salt solution is fully natural and the EFSA (European Food Safety Authority) has said that Rosemary extracts are safe to use with food.


     

    Improved quality fish products

    Tests has shown that fish treated with NW H&G;

    • the taste of the fish treated with NW is natural and taste does not differ from untreated fish
    • the salt level is unchanged and low
    • the fish has not lost protein
    • the fish is more juicy and better in texture.

    Improved yield

    The yield will improve by 4 - 6% because of reduced drip loss and reduced loss in filleting and trimming because the fish is more flexible and pliable.

    Applications

    NW H&G can be used on white fish (cod, haddock, merluza, hoki etc);

    • thawed fish to reduce drip loss and make it more pliable before processing
    • salt fish to reduce drip loss 
    • fresh fish to reduce drip loss, make the fish more pliable to enable pin boning and to extend shelf life

    Distribution

    Trio is exclusive distributor in Europe for NW products.


    For more information www.naturalwhite.is

  • Pin boning and trimming

    Pin bones in white fish is removed with trio FTC Ergolight.  The pin bones are pulled instead of cutting; leaving the fillet whole.  This increase the yield and it increase the value of the belly part of the fillet.

    Pin boning will increase yield and value

    Natural White treatment give the fillet increased strength and pliability, and prevent the fillet to break apart when bones are extracted   

    Pin bones are removed with Trio FTC Ergolight pin boner.  The pin bones are pulled out instead of cutting; leaving the fillet whole.  This increase the yield and it increase the value of the fillet.

    Compared to making the v-cut, productivity will decrease somewhat but yield and value of the fillet will increase by 5-6% or more.

  • Skinning fillets and portions

    The new FDS 3000 skinning machine will skin soft, large, trimmed, uneven thickness whitefish fillets and portions.


    The FDS 3000 feed fillets and portions on top of the cold drum.  The skin is pressed against the the drum by gravity and light pressure.  The skin surface freeze to the cold drum and a band knife separates the fillet from the skin. 

    The holding along the whole skin surface ensures that there are little pressure or tearing of the fillet.  Shallow skinning with high yield is possible even on very soft fillets.

     

Trio Food Processing Machinery AS:FORUS NO-4064 STAVANGER:Telefon +47 51 81 67 00:Fax +47 51 81 67 01
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