What Chemicals Are Used for Fish Whitening?
Appearance, particularly colour, plays a significant role in our appreciation of food. When shopping for fruit and vegetables, we are unlikely to select bananas already showing signs of blackening or pale, anaemic-looking tomatoes. The same is true when purchasing seafood. We expect a salmon fillet to be a characteristic pink to red and the flesh of a fresh kabeljou to be pristine white. However, once removed from the sea, bacterial and metabolic action cause discolouration in some species. Consequently, using various chemicals to promote fish whitening has become an essential industry requirement.
Bleaching agents such as hydrogen peroxide and ammonia are effective. However, care must be taken to remove any traces of these chemicals that might prove harmful to the consumer or spoil the taste of the treated seafood. Although this practice remains in use in many parts of the world, less scrupulous companies often use it to treat older or inferior-quality seafood to improve its appearance. In practice, there are strict international regulations regarding the composition of food additives, including the chemicals that may be used for fish whitening. However, although these rules affect those wishing to market their products in the EU, UK, or United States, not all national regulations are as stringent. The major fisheries and food processing companies can be relied upon to adhere to international standards. However, there is always a risk that smaller, independent concerns are less responsible.
Whitening Fish Without Harsh Chemicals
As it happens, it is possible to preserve the colour of seafood without relying on harsh chemicals that could pose a health risk to consumers. One can achieve the same results more safely when using fish-whitening products composed entirely of naturally sourced food-grade materials. Many plants are rich in chemicals equally as effective as ammonia and bleach but with none of the potentially unpleasant secondary effects.
For example, the humble lemon is replete with powerful antioxidants, and its juice is widely used to enhance the taste of seafood.
The high levels of vitamin C in citrus fruits once made them essential cargo on naval vessels to protect their crew from the risk of scurvy. The citric acid responsible for the sour taste, combined with ascorbate from vitamin C, forms a fish-whitening agent that is both safe and highly effective. The mix is the basis of a product developed by Tequisa – a world leader in the field of food additive technology. TQI Blantex AW is a colour-stabilising and antioxidant additive suitable for treating fresh, frozen, or deep-frozen crustaceans, molluscs, and fish. The product is an aqueous solution of Sodium Ascorbate (E-301) and Citric acid (E-330), ingredients approved by the directives and regulations of the European Parliament and Council and Ministry of Spanish Health.
Before use, a solution of the product is prepared. The fish for whitening is then immersed in the solution and kept at between 2ºC and 5ºC. for 24 hours. In addition to stabilising the natural colour of the muscular and connective tissues, TQI Blantex AW also helps to preserve the proteins, vitamins, amino acids, and mineral salts in the treated species.
Tequisa has developed over 100 approved food additives, including several for the fishing industry. We invite you to download a specification sheet to learn more about our world-class fish-whitening products.
