Calfos - The essential for great seafood

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.