In the processed food industry, specifically for shelf-stable seafood, texture is the “make or break” factor. Many international buyers hesitate to import canned or pouched fish because of the stigma that “sterilized food equals mushy food.” It is a valid concern. Traditional canning methods often overcook the meat, resulting in a texture that resembles baby food rather than a premium fillet. However, achieving the perfect retort food texture—where the meat remains firm while the bones become soft—is an art form that CV New Citra Indonesia has mastered.
As a leading manufacturer of Bandeng Presto (Soft-Bone Milkfish), our R&D team understands that taste is only half the battle. Mouthfeel is equally important. When a consumer opens a pouch of New Citra’s Milkfish, they expect a fish that looks like a fish, not a paste. Through years of research and investment in Japanese and German retort technology, we have developed a protocol that preserves the natural bite of the fish. Here are the 5 best and scientifically proven methods we use to maintain superior retort food texture.
Table of Contents
1. The Science of Heat Penetration
The enemy of texture is “over-processing.” In traditional canning, heat takes a long time to penetrate the center of a cylindrical metal can. By the time the center reaches the sterilization temperature (121°C), the outer layer of the food is already overcooked and mushy. This destroys the retort food texture.
CV New Citra solves this by using flat Retort Pouches. The thin profile of the pouch allows for rapid heat transfer. The core temperature is reached much faster compared to cans. This significantly reduces the total “thermal abuse” the food undergoes. By shortening the heating cycle without compromising sterility (F0 value), we preserve the structural integrity of the fish protein, resulting in a firmer, more natural texture.
2. Precise Pressure Balancing (Overpressure)
Cooking at high temperatures causes the water inside the fish cells to expand, which can rupture the cell walls and ruin the texture. To counter this, New Citra utilizes advanced retorts with precise “Overpressure” control.
We apply external pressure (using compressed air or steam) inside the retort chamber to counterbalance the internal pressure building up within the food pouch. This technique prevents the fish muscle fibers from exploding or separating. It is a delicate balancing act. If the pressure is too low, the pouch bursts; if too high, the fish gets crushed. Our engineers have calculated the exact pressure curve to ensure the retort food texture remains compact and visually appealing.
3. The Paradox: Firm Meat, Soft Bones
Our flagship product, Bandeng Duri Lunak, presents a unique challenge: how do you soften the hard calcium bones without turning the meat into porridge? This is the core of New Citra’s proprietary technology.
We use a multi-stage cooking process. The first stage focuses on collagen breakdown in the bones using a specific temperature plateau. The second stage is a rapid sterilization spike. By separating these phases, we achieve the “Holy Grail” of retort food texture: bones that crumble like biscuits, surrounded by meat that still offers a satisfying chew. This contrast is what makes our product superior to standard canned sardines or mackerel.
4. Freshness of Raw Material (Chanos chanos)
Technology cannot fix bad ingredients. The texture of the final product is heavily dependent on the freshness of the raw fish. Fish that has been frozen and thawed multiple times suffers from “drip loss,” where the cell structure collapses, leading to a dry and stringy texture after retorting.
CV New Citra sources fresh Chanos chanos (Milkfish) daily from the local aquaculture ponds in Semarang and Kendal. We process the fish while it is in peak condition (pre-rigor or early rigor mortis). processing fresh fish ensures that the natural water-holding capacity of the protein is at its highest. This natural moisture retention is crucial for a juicy and firm retort food texture after the sterilization process.
5. Vacuum Sealing Integrity
Before the retort process begins, removing air from the pouch is critical. Oxygen causes oxidation (rancidity), and air pockets act as insulators that cause uneven heating. New Citra uses industrial-grade vacuum sealers that remove 99.9% of the air.
A tight vacuum holds the fish meat together during the violent shaking of shipping and the intense heat of cooking. It acts like a “skin” that supports the fish structure. If the vacuum is loose, the fish will jiggle inside the pouch and break apart, ruining the retort food texture. Our Quality Control team inspects every seal to ensure the product looks as good as it tastes when it arrives at your warehouse.
Conclusion: Texture is Quality
In the competitive global seafood market, buyers are looking for products that stand out. A mushy fish suggests cheap, low-quality processing. A firm, intact fish suggests premium care and advanced technology. CV New Citra Indonesia delivers the latter.
We invite you to test our retort food texture yourself. Do not just take our word for it—request a sample today. Open the pouch, touch the meat, and taste the difference. We are confident that our product will exceed your expectations and delight your customers. Contact CV New Citra Indonesia now to upgrade your seafood portfolio with the best shelf-stable Milkfish in the market.