lautnusantara.com Innovation in processing Robinson fish fillets is a crucial step to maintain product freshness and nutrition, while increasing competitiveness in the market. Here are some of the latest methods that can be applied:

1. Fast Cooling Technology (Cryogenic Freezing)

This method uses liquid nitrogen or carbon dioxide to quickly freeze fish. This process produces very small ice crystals, thereby reducing damage to fish cells and preserving their texture and nutrition. With cryogenic freezing, the resulting fish fillets are fresher, longer lasting and of higher quality.

2. Vacuum Packaging and Modified Atmosphere (MAP)

Vacuum packaging functions to remove air from the packaging, which prevents oxidation and bacterial growth, so that the shelf life of fish fillets can be extended. Meanwhile, MAP replaces the air in the packaging with a mixture of certain gases, such as carbon dioxide, nitrogen and oxygen, which effectively inhibits the growth of microorganisms and maintains fish quality.

3. Irradiation

The irradiation process involves irradiating food with a safe dose of radiation, aimed at killing bacteria, insects and parasites. This method is not only effective in extending the shelf life of fish fillets but also improves food safety. Irradiation has been proven safe and beneficial for many types of food, including fish.

4. Ultrasonic Technology

By utilizing high frequency sound waves, ultrasonic technology can improve the quality of fish fillets. These waves help break down the connective tissue in the fish, resulting in fillets that are more tender and easier to digest. Apart from that, ultrasonics also plays a role in maintaining freshness and inhibiting bacterial growth.

5. Use of natural preservatives

Natural ingredients such as plant extracts, essential oils and chitosan can function as natural preservatives for fish fillets. The antimicrobial and antioxidant properties contained in these ingredients help maintain freshness and prevent spoilage. Using natural ingredients is also safer and more environmentally friendly than synthetic preservatives.

6. Value Added Product Development

Innovation is not only limited to processing methods, but can also be carried out in the development of value-added products, such as:

• Ready-to-cook fish fillets: Fish fillets that have been seasoned or marinated, making it easier for consumers to prepare dishes.
• Processed fish products: Fish fillets that are processed into other products such as fish balls, fish nuggets or fish sausages, increasing the variety and attractiveness of the product for consumers.

7. Implementation of a Proper Cold Chain System

A good cold chain system is very important to maintain the freshness and quality of fish fillets. This system controls temperature at every stage of production, from capture until the product reaches the consumer. By implementing an appropriate cold chain system, the shelf life of fish fillets can be extended and damage due to temperature changes can be avoided.

By implementing these various innovations, Robinson fish fillet producers will be able to produce products that are fresher, of higher quality and safe for consumption. This will certainly increase the competitiveness of products in the market and provide added value for consumers.

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