Seafood is a culinary delight. From east to west across the world, seafood preparation and consumption is considered a delicacy. Almost all nations have communities with love for seafood and ecstasy of pronouncing a dish as a pure art form. Since seafood can range from squids to prawns to fishes, retaining the perfect texture and taste is truly challenging and needs to be handled with care.
Phosphate and Non-Phosphate blends are known as MRAs (Moisture Retention Agents) for use in seafood processing industry. Fresh seafood with high nutritional value has a limited shelf life, which can be extended by cold storage. However, the use of MRAs can help in providing improved beneﬁts in seafood processing
Frozen seafood lose water more rapidly than meat and poultry foods. Treatment with MRAs can help signiﬁcantly in retention of moisture for long durations of time, thus maintaining the freshness and juiciness of the seafood.
Treatment with MRAs can prevent the oxidation and improve the buﬀering capacity of the meat that would preserve the true ﬂavour and glossy blue white texture of seafood.
The quick loss of moisture from seafood causes essential nutrients to denature rapidly during cold storage. MRAs can extend the shelf life of seafood, thereby, preserving the essential nutrients present in seafood.
Pearl is specially formulated for fish fillets, surimi, cuttlefish squid and octopus, shrimps, sea scallops.
Dipping the ﬁsh ﬁllets in a 5 - 10% solution of a variant of Pearl - P12 produces a surface coating of dissolved proteins which helps retain the natural juices of the ﬁsh, and helps lock in the ﬂavour. In addition, the thaw-drip loss of the frozen ﬁllets will be reduced. Firmer bodied species can be treated by injection and tumbling.
Surimi is produced by mincing ﬁnﬁsh meat and then reﬁned by a number of diﬀerent washes. Our pearl range of phosphate blends can act as a cryo-protectant to prevent protein denaturation on storage of Surimis.
Our pearl range of products have moisture restoring agents and bleaching agents for treatment of skin on and skinless cephalopods like cuttleﬁsh squid and octopus. These high quality products are specially developed to improve the texturizing eﬀects by increasing water absorption and retention capacity and optimizing industrial handling as well as texture color and quality of raw and cooked cephalopods.
Treatment of shrimp with our pearl® range of functional ingredients reduces the thaw-drip loss when frozen. Treatment of POTO, HLSO and butterﬂy shrimp prior to cooking increases retention of natural juices, and reduces the cook-cool loss. Our pearl® range of products can also help prevent melanosis in HOSO. Good texture and shape, no yellow color in cold storage
Sea scallops do not survive for long after being taken out of the water, and are usually chilled on the boat itself to prevent spoilage. Our pearl range of phosphates can be used in scallops to extend their shelf life. Pearl would also help scallops to retain more moisture and stop from shrinking.
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