i-Mix International
In seafood, preservation can also affect quality: freezing can damage tissue, and heat treatments used for microbial control can dry it.
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Seafood starts losing quality the moment it is landed, and most of what a plant does to stop that also stresses the tissue. Water is driven out or drawn in at every step, protein loses the ability to hold it, and in oily species the fat is oxidising throughout. It shows up, for example, as drip in the pack, a fillet that gapes, shrimp that darken before anything else has gone wrong, or tuna that comes out of the retort dry and different from last week's batch.
SolutionsProducts working together towards your commercial objective. |
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| Yield and size retention |
| Texture in delicate tissue |
| Shelf-life extension |
| Cost reduction |
SystemsOne formulated product. One defined job. |
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| Injection brines for delicate tissue |
| Yield and water-binding systems |
| Heat-stable texture systems for retorted seafood |
IngredientsThe materials themselves, from producers we select. |
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| Functional proteins |
| Hydrocolloids |
| Fibres |
| Seasoning blends |
| Marinades |
Technical knowledge
Tumbling and injection can use different brine concentrations and volumes. The correct balance depends on the seafood, the delivery method and the amount retained through the intended process.
Transferring a brine between processes requires checking the retained dose and product performance.
Read the technical noteBring us your next challenge.
