They invent a machine that kills anisakis without the need to freeze the fish

MadridAnisakis, a parasite found in fish and cephalopods, has caused health problems for many people, especially as the consumption of raw fish has increased in Spain. Besides digestive problems, fever, and other symptoms, anisakis has another consequence, though not as serious: the need to freeze the fish to ensure the parasite is killed. This obviously affects the taste and texture of the fish. But a new machine could eliminate this parasite as a problem. At the Madrid Fusión congress, a prototype, invented by the University of Zaragoza, was presented that kills anisakis without the need to freeze the fish, allowing it to be eaten with all its properties intact.

The project was presented by chef Cristian Palacio, from the Aragonese restaurant Gente Rara, who has not only tested the device but also found other applications for it, and Ignacio Álvarez, professor at the Faculty of Veterinary Medicine specializing in food science, health, and technology. One of the small prototypes was on stage. One of "baby"They said. Palacio explains to ARA that the university has a machine the size of a generator. The one that existed on the stage was like a microwave.

The Department of Veterinary Medicine at the University of Zaragoza began working on this project in 2011 with the aim of extending the lifespan of palaces and finding new applications. The prototype is already patented, and some companies, such as Balay, are interested in perfecting it and mass-producing it.

The technology to kill anisakis

And how does it work? With micro-pulse technology. The machine applies microsecond electric fields to the fish, which is placed between two electrodes in an aqueous medium. In just a few microseconds, it destroys the anisakis parasite without affecting the quality of the fish. "We've determined that the electrical conductivity parameter of anisakis is different from that of fish. So when we apply the micro-pulses, what we do is create micropores in the anisakis," says Álvarez. These micropores destroy the anisakis, but don't affect the fish. This technique can be modulated and can also be applied, for example, to vegetables: their structure can be changed without altering their taste. The inventors claim they can rehydrate beans or peel a tomato without blanching it. Moreover, in the case of tomatoes, those in charge of the project assure that they can make the machine so that they can be preserved for up to five months.

"I wanted to pickle an anchovy like they did in the 1950s, so I needed a new machine," says Palacio, who believes the device could be a paradigm shift in food safety, but can also be used to discover new cooking techniques. He explains, for example, that the machine can be used to knot a raw carrot without damaging it, preserving its flavor and texture. It simply creates the necessary number of micropores. Now, he says, the ball is in the industry's court.