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.