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.
