Fishery products

 

Fish and shellfish are traditional foods in our society and of great nutritional value. The quality demands demanded by the consumer oblige the industry to improve its extractive and transformer processes to offer the public the products it demands.

In the sector of the industry dedicated to the transformation of fishing products, Río Blanco, SL offers a range of first-line additives. Among the products marketed, the most important are preparations for the treatment of cephalopods, stabilizers in fish, antimelanosics in crustaceans and universally applicable glazing agents.

Among the cephalopods are species of commercial interest with a texture too rigid to be edible without previous treatment. Usually a saline bath is prepared in which the cephalopods are introduced for a certain time. The active substances present in the aqueous medium penetrate the cephalopod and relax the rigid internal structures, allowing a greater hydration of the tissue and thus an increase in the juiciness of the final product. It is generally associated with proteins with the water retention capacity as a function of the pH in the medium and various chemical processes. With the stabilization of the tissues, the losses of juices that would devalue the nutritional quality of the food are also reduced.

The products developed for fish consist of stabilizers with a similar action to that described for cephalopods and which are applied to fish fillets. Its direct action on the solubility of proteins, relaxes the structures and allows a stabilization of the tissues. In addition, the range is completed with products for application by injection brines that improve the stability, texture and color of the final product.

After the death of the crustaceans, a series of internal reactions begin that end after a few weeks with an intense darkening in certain areas and that are not avoided even by freezing the shellfish immediately when fishing. The phenomenon is due to the generation of melanin as a final product to an oxidation reaction by enzymes on the crustacean tissues. Gradually the enzymes catalyze the reaction and after a few weeks the blackening is visible and irreversible. To fight against melanosis, a reducing medium must be supplied to neutralize the oxidizing activity. The products that Río Blanco, SL uses as antimelanosis prevent darkening and also increase commercial attractiveness by providing a brighter surface.

The glazing of food seeks to protect frozen products against oxidation and rancidity of fats. The enveloping layer that covers the food makes it possible to stop the exchange of substances and thus isolate the food from contact with oxygen. In addition, the presentation of the product is improved by developing a gloss of great commercial appeal.

 

FLAMING

Homogeneous mixture of food additives for the treatment of cephalopods. Its moderately alkaline pH solubilizes proteins and increases juice retention. The tissues are hydrated and the texture softens, improving the chewiness of the cephalopod.

FLAMING AZ 108

Homogeneous mixture of food additives for the treatment of cephalopods. It does not contain phosphates so it is used in those cases in which a contribution of P205 is not desired. Used for squid.

FLAMING BZ 109

Homogeneous mixture of food additives for the treatment of cephalopods. It does not contain phosphates so it is used in those cases in which a contribution of P205 is not desired.

FLAMING RB 450

Homogeneous mixture of food additives for the treatment of cephalopods. Specially formulated for the treatment of cuttlefish.

FLAMING RB 405

Homogeneous mixture of food additives for the treatment of cephalopods. Specially formulated for the treatment of octopus.

FLAMING RB 400

Homogeneous mixture of food additives for the treatment of cephalopods. Specially formulated for the treatment of octopus.

FLAMING RB 700

Homogeneous mixture of food additives for the treatment of fish fillets. Stabilizes tissues and maintains the natural color of fish.

FLAMING RB 700A

Variant of FLAMING RB 700 with a greater protein solubilizing effect and therefore greater juiciness of the final product.

FLAMING FS

Homogeneous mixture of food additives for the treatment of cephalopods. Similar to Flaming but with a pH closer to neutrality.

SALMER

Functional mixture of ingredients and food additives for use in injection brines in processed fish products. Improves the stability, texture and color of the final product.

CRÚSTAX 20

Mixture of antimelanotic food additives for the treatment of crustaceans. Prevents the appearance of enzymatic blackening and improves the presentation of the final product.

CRÚSTAX S 20

Mixture of antimelanotic food additives for the treatment of crustaceans. Prevents the appearance of enzymatic blackening and improves the presentation of the final product.

GLÚCEX

Synergistic blend of sugars. Base product for the administration of antioxidant coatings by immersion or spraying. Viscous product of high concentration.

SOLID GLÚCEX

Homogeneous mixture of additives and food ingredients for the protection of food from environmental oxidizing agents. Solid state concentrated product.

LIQUID GLÚCEX

Synergistic mixture of sugars for the protection of food against environmental oxidizing agents.