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Meat is a nutritious ingredient consumed by everyone, providing a rich source of protein and essential nutrients. However, due to its perishable nature, various processes are used to maintain its quality and extend its shelf life, resulting in processed meat products. Methods like curing, aging, and restructuring make meat easier and more convenient to consume. One popular form of processed meat is the fish patty, to create a convenient product widely used in culinary applications.

A fish patty typically has a moist, flaky texture, often with a slightly crispy exterior. The inside is tender and cohesive, binding together the finely chopped or ground fish, which can vary in firmness depending on the type of fish used and the preparation method. Ingredients and processing methods play a crucial role in achieving this texture. 

Hydrocolloids are usually used to improve the palatability and texture of the patties. Java Biocolloid R&D team has created JB Condipro PM01, which is able to balance meat emulsion and prevent water separation during storage. It has excellent water holding capacity, giving the fish patty a juicy and chewy texture on the inside.

Contact us for recipe.

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