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Method of production and stabilization of V gamma fish fillets

Fish filletsFish IndustryMarinatingSensorial impact improvementTreatments reduction


The invention deals with a method for production and stabilization of V gamma fish fillets by the use of a new marinating solution, vacuum packaging and partial cooking by microwave. The invention provides a method of production and stabilization that, if compared with conventional methods at the same temperature and treatment time, avoids the problems related to a marked sensorial impact in terms of taste, texture and color of the final product. The object of the present invention is to propose a method for producing and stabilizing fish fillets which is substantially simple, safe and reliable.

Technical features

The method introduces a new combination of acids for the reduction of fish fillets pH up to values lower than 4.5, the reference limit for the stabilization, along with other treatments, of animal and vegetable preserves. Compared to traditional methods, it allows to reduce the sensorial impact deriving from the use of acids (vinegar in particular) in relation to: taste, consistency, colour and general appearance of the final product, also reducing the quantity of acid and salt used. The effectiveness of the method of production and stabilization of fish fillets of V range, allows to guarantee in addition to the safety of the product, the maintenance of nutritional and sensory characteristics for a period of at least 3 weeks in refrigeration conditions. This method has already been successfully tested on pink salmon, mackerel and anchovies fillets. It can be used as a stabilizing treatment for the production of fish fillets of V range in the fish processing industry (fishing and aquaculture).

Possible Applications

  • Foods preservation with low sensorial impact;
  • Fish fillets stabilization;
  • Market and fish industry.


  • To produce seafood products ‘ready to eat of high quality’, minimally processed;
  • To reduce the negative effects of salt and vinegar on aspect, color, odor, taste and texture;
  • To reduce salt and vinegar at the concentrations <3%;
  • Preservative free;
  • water saving in production;
  • To eliminate the leaching effect.