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 is softened, improving the chewiness of the cephalopod.
Fish and seafood are traditional foods in our society and have great nutritional value.
The quality demands demanded by the consumer force the industry to improve extractive and processing procedures to offer the public the products it demands.
In the sector of the industry dedicated to the transformation of fishing products, Río Blanco, S.L. offers a range of top-of-the-line additives. Among the products marketed are preparations intended for the treatment of cephalopods, stabilizers in fish, anti-melanosis in crustaceans and glazes for universal application.
Among cephalopods there are species of commercial interest with a texture that is too rigid to be edible without prior 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 greater hydration of the tissue and thus an increase in the juiciness of the final product.
Proteins are generally associated with the capacity to retain water depending on the pH in the medium and various chemical processes. With the stabilization of the tissues, juice losses that would devalue the nutritional quality of the food are also reduced.
The products developed for fish consist of stabilizers that act similarly to those described for cephalopods and are applied to fish fillets. Its direct action on the solubility of proteins relaxes structures and allows stabilization of tissues. In addition, the range is completed with products for application using 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 intense darkening in certain areas and that cannot be avoided even by freezing the shellfish immediately after they are caught. The phenomenon is due to the generation of melanin as a final product of an oxidation reaction by enzymes in the tissues of the crustacean. Gradually the enzymes catalyze the reaction and after a few weeks the blackening is visible and irreversible. To fight melanosis, a reducing medium must be provided that neutralizes the oxidative activity. The products that Río Blanco, S.L. intended as anti-melanosis, they prevent darkening and also increase commercial attractiveness by providing a brighter surface.Food glazing aims to protect frozen products against oxidation and rancidity processes of fats. The surrounding layer that covers the food allows the exchange of substances to be stopped and thus isolate the food from contact with oxygen. In addition, the presentation of the product is improved by developing a shine of great commercial appeal.