Desliming of fish is a crucial step in the fish processing. Desliming of fish removes an important source of bacteria and simplifies the production process. Desliming is therefore the secret of optimal fish processing.
Higher quality
The quality of fish must be on a higher level. Mucusol® offers a helping hand for the desliming of salmon and other fish types. Mucusol® is a desliming agent for the fishing industry. Due to its special composition, Mucusol® gently loosens the mucus layer of the fish. Unlike mechanical desliming, Mucusol® does not affect the quality of the fish. Colour, smell and taste are retained, while the fish meat does not come into contact with hard objects. Desliming has never been so simple and effective.
Fast and slow method
Mucusol® can be applied via a fast or a slow method. With the quick method, a container or bath is filled with a small amount of water and Mucusol®. A quantity of fish remains in this solution for a few minutes, after which the fish is ready for further processing. A new batch of fish can be deslimed in the same solution. Depending on the amount of mucus, the solution can be used 1-3 times. This can be done manually or fully automatically. With the slow method, a small amount of Mucusol® is added to the fish that is in the cell waiting for processing. When the fish needs to be processed, the fish is deslimed and ready for processing.
Advantages in the production process
If the slime layer is not removed properly, contamination of machinery and process belts will occur due to smearing. This contamination provides an excellent breeding ground for Listeria bacteria. By removing the slime layer, this breeding ground is removed during the entire processing. Mucusol® therefore also has a preventive effect against the growth of Listeria bacteria.
+ Removal of slime layer
+ No smearing in the process
+ Fish meat remains intact
+ Preventive against Listeria bacteria
