Calfos - The essential for great seafood

By addressing these key insights, seafood producers can enhance product appeal, optimize shelf life, and strengthen customer satisfaction in an increasingly quality-driven market.

High Consumer Demand for Seafood That Stays Fresh for Extended Periods

  • Freshness as a Key Purchase Factor: Consumers prioritize seafood products that maintain their fresh appearance, texture, and flavor for longer, especially in refrigerated and frozen options.
  • Extended Shelf Life Expectations: With the growth of retail and online shopping, consumers seek seafood that stays fresh for extended periods, reducing waste and ensuring high-quality meals.

    • Preference for Seafood That Maintains Its Natural Juiciness

  • Texture and Moisture Are Essential: Consumers associate juicy, moist seafood with higher quality, preferring products that do not dry out after thawing or cooking.
  • Impact on Cooking Experience: Seafood that retains its natural juiciness is easier to prepare, prevents excessive shrinkage, and provides a better culinary experience.
  • Demand for High-Quality Processing Techniques: Production processes and the continuous use of high-quality ingredients can enhance the eating experience while maintaining product integrity

    • Key Benefits

    Texture and Yield Optimization

  • Enhanced Firmness and Structure: Improves the texture of the final product, making it firmer and more uniform. This enhances the overall eating experience and ensures consistency in every batch.
  • Optimized Slicing Ability: Strengthens the fish’s structure, reducing tearing and ensuring cleaner, more precise cuts, which is essential for processed fish.
  • Improved Protein Extraction and Binding: Facilitates the release of soluble proteins like actomyosin, enhancing fish cohesion and reducing fragmentation during processing. This leads to higher product integrity and better mouthfeel.

    • Water and Colour Retention

  • Increased Water-Holding Capacity: Raises the pH of fish proteins, creating more space within the protein network to retain water. This prevents excessive moisture loss, resulting in juicier, more succulent fish.
  • Reduced Cooking Loss and Syneresis: Helps fish retain its natural juices during heat processing, reducing shrinkage and maintaining product weight. This leads to better yield and a higher-quality final product.
  • Colour Preservation and Fresh Appearance: Prevents oxidation and discoloration, maintaining an attractive, vibrant colour that signals freshness and quality to consumers. This is crucial for both fresh and processed fish products.

    • Shelf Life and Stability

  • Antioxidant Properties for Longer Freshness: Protects the fish from oxidative deterioration, extending its shelf life and preserving its sensory attributes such as taste, texture, and appearance.
  • pH Stabilization for Consistency: Acts as a buffering agent, maintaining an optimal pH range that enhances fish processing efficiency and product quality.
  • Metal Ion Sequestration for Improved Stability: Binds calcium, magnesium and other metal ions that could otherwise impact fish texture, colour, and stability. This ensures a more uniform and predictable final product.
     

    • Our Sea Food Value-Add Solutions

    Calfos STPP (Sodium Tripolyphosphate) and Calfos SHMP (Sodium Hexametaphosphate)

  • Widely used in fish and shellfish processing.
  • Enhances water-binding capacity, improves texture, and extends freshness.

    • Specialized Calfos Blends

  • Tailored to meet specific processing needs.
  • Optimize yield, stability, and product performance.

    • Customized Support for Manufacturers

  • Selecting the Right Phosphate: Choice depends on product type, application, and process conditions.
  • Expert Technical Assistance: Our specialists provide guidance on the best Calfos solutions to maximize functionality and efficiency.

    • With Calfos phosphates, seafood producers can achieve superior quality, extended shelf life, and enhanced customer satisfaction.
    These solutions help optimize texture, water retention, and stability, making them essential for high-quality fish, seafood, and processed fish applications.

     

    More than phosphates, a value-added solution!

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