Technological solutions for fishery and aquaculture products
They inhibit oxidative processes appearing after fishing and avoid unwanted coloration, keeping all the natural characteristics from the original product.
They increase the moisture retention of the proteins and avoid the dehydration occurred in post-fishing production processes. They can be used by immersion or injection and can have texturizing or softening functions.
We have preparations with and without carbonates or phosphates and our latest developed line NOC-NOF, preparations free of carbonates and phosphates.
They keep the freshness of sea and aquaculture products, without modifying their natural characteristics and guaranteeing the innocuity of the product.
They prevent the blackening of the cephalothorax of crustaceans through an effective inhibitory action on the enzymes and chemicals processes involved. We have sulphite and sulphite-free alternatives, which preserve the natural colour and flavour of crustaceans.
They stabilize the moisture and the natural colour of the sea and aquaculture products, creating a thin protective film around the frozen product. This film prevents dehydration, oxidation and freezer burn, as well as providing elasticity to the ice and preventing its breakage and frost formation.