Our Applications
Our technological solutions are designed to improve juiciness, firmness and stability in white and blue fish such as: swordfish, cod, salmon, hake, sea bream, sea bass, among others.
Texturizers and moisture retainers
Our range improves the quality and presentation of fishery products. Solutions used to improve the consistency, juiciness and stability of the product, avoiding water loss during the production process and storage.
Advantages:
- Prevent weight loss during freezing, storage, thawing and cooking processes
- Avoid oxidative processes extending the useful life of the treated raw material.
- Stabilize the texture of muscle and adipose tissue, improving the appearance of the product.
- Maintain the natural flavor and color, improving the organoleptic characteristics of the treated product.
Glazing agents
Improves the appearance of glazed products. Solutions used to create a protective film on food to prevent dehydration, oxidation and deterioration of food quality during storage.
Advantages:
- More transparent and shinier appearance.
- Reduction of surface breaks.
- Helps preservation in long storage periods.
- Increases the glazing percentage.
Antifoaming agents
Our range effectively eliminates foam formation and achieves immediate results. Allows the elimination of foam formed during the production process, reducing the surface tension of the water.
Advantages:
- High yield or low dosage.
- Facilitates work in production processes.
- Additives used in glazing machine water, brine freezing tunnels, cooking kettles.
- Water, oil and powder based solutions are available.
Binders
Enhance texture, cohesion and juiciness of products made from trimmings. Solutions to bind fish proteins, preventing the product from crumbling and ensuring better structure and juiciness.
Advantages:
- Technology to increase the utilization and value of underutilized trimmings by creating quality products.
- Directly applied solutions in bulk.
- High performance, cost improvement.
- Cold processing of substitutes (fish, fat).
Preservatives FOR WHOLE FISH
Promote food preservation. Solutions used to extend the shelf life of the product, avoiding its deterioration due to microorganisms, oxidation or chemical changes.
Advantages:
- Maintains the natural appearance of the fish, prolonging its freshness.
- Inhibit oxidation and prevent the appearance of unwanted colorations.
- We have covering brines for the production of semi-preserves.
- Solutions complementary to the different processes such as refrigeration, freezing, drying and packaging.
Injection brines
Optimizes texture and prolongs shelf life. Solutions for the preparation of injection brines to improve flavor, texture, juiciness and shelf life.
Advantages:
- Increases water retention, preventing fish from drying out.
- Antioxidant capacity improving conservation.
- Increases firmness and quality.
- Greater yield and hydration of the injected pieces.
