Pearl

Functional Ingredients for Seafood Industry

Pearl, our range of functional ingredients for the seafood industry, are Phosphate and Non-Phosphate blends are known as MRAs (Moisture Retention Agents) for use in seafood processing industry. Through this range, we target various requirements of the seafood industry. 

Seafood is a culinary delight. From east to west across the world, seafood preparation and consumption is considered a delicacy. Seafood is an integral part of the culture and identity of coastal communities, and almost all nations have communities with a love for seafood and ecstasy of pronouncing a dish as a pure art form.

While fresh seafood has high nutritional value, it has a limited shelf life, which can be extended by cold storage. Additionally, 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. Through Pearl, we provide improved benefits in seafood processing.

Advantages

Retention of Moisture

Frozen seafood lose water more rapidy than meat and poultry foods. Treatment with MRAs can help signficantly in retention of moisture for long durations of time, thus maintaining the freshness and juiciness of the seafood.

Retention of texture & flavour

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.

Preservation of Nutrients

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.

Applications

Pearl is specially formulated for fish fillets, surimi, cuttlefish squid and octopus, shrimps, sea scallops.
Shrimps

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
Fish Fillets

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 speies can be treated by injection and tumbling.
Cephalopods

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 quility 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.
Surimi

Surimi is produced by mincing finshis 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. 
Sea Scallops

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.
Pearl brochure

FUNCTIONAL INGREDIENTS FOR SEAFOOD PROCESSING

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