Process to treat fish flesh with preservative and tenderizing agents reduces the germ count in the flesh to extend the shelf life

摘要

In an industrial process to prepare fish for conservation as food by the application primarily of external agents, the fish is first divided as required and de-skinned. The fish sections (10) are then treated by the application of the conservation agent by spraying from all sides. The flesh is then further treated with a conservation agent which is needle-injected. The needles have a number of radial perforations which discharge in radial pattern at different depths within the flesh. If appropriate, the agents include a tenderizer.