Fish Additives Needed for the Preservation of Seafood
Imagine a world where seafood was only available if you lived right next to the ocean and was there as soon as it came out of the water. Not a pleasant thought, right? Luckily, Tequisa has the necessary food preservation technology needed to ensure that seafood can travel and reach all, and still look and taste as fresh as if it were just caught. While seafood could easily lose its colour, firm texture, and even go off without preservation intervention fish additives ensure that it retains its appeal.
Now, when it comes to food preservation technology, there isn’t a single solution that fits all needs. Types of seafood differ from each other, and various types of fish additives are needed to retain varied aspects, such as texture and colour.
Tequisa has developed over 100 products for the commercial fishing and food industries. These innovative products include fish additives such as:
- TQI MELACIDE P/4 ST
This antioxidant is used on crustaceans and cephalopods, such as pink and white prawns, crayfish, and crab to preserve its natural colour and to prevent melanosis (blackening).
- TQI ANPEX PRE/BF
This is another of the fish additives that is used to preserve colour, plus to improve the flavour, texture, and shelf life of crustaceans, including scampi, king prawn, prawn, lobster, and crab meat.
- TQI ANPEX 100/C
This additive is used in fish species that feature red or bright skin, such as the Red Roman, Orange Roughy, and Alfonsino. It helps to preserve the skin colour as well as the texture of the tissue, in fresh or frozen samples.
- TQI ANPEX 200TG/HF-S
When it comes to fillets of fish, fatty or non-fatty, especially examples such as hake, cod, sole, salmon, tilapia, and kingklip, this is one of the additives that is used to preserve colour, and improve texture, flavour and shelf life.
- TQI ANPEX GLASS 30PT
This product both enhances the visual appearance of glazed frozen seafood products and stops the glaze from shattering.
- TQI BLANTEX FG/HF-S
This is the additive that is used for the treatment of squids, such as the Illex squid and the Loligo calamari, to improve both its texture and its colour pre-freezing.
- TQI BLANTEX AW
This multi-purpose additive is used across most types of seafood, including fish, molluscs, and crustaceans, to stabilise the colour, whiten the meat and preserve the texture.
- TQI BLANTEX 600RS
This product is specifically developed for the texture preservation and colour stabilisation of the muscular tissue of large cephalopod species, most commonly the giant squid. It helps to remove the sour flavour and make it suitable for pleasant consumption.
- TQI C2000/S
This all-important additive is used to remove the superficial bacteria that may be present on the surface of seafood products. It is suitable for the sanitation and stabilisation of all types of seafood.
Tequisa is renowned for supplying healthy technology that ensures quality, thereby adding value to fishing and aquaculture products. Get in touch to find out more about the fish additives we produce and to request a quote.
