Specialities for quality improvement of Seafood

BRIFISOL® – PESCAPLUS® – TAROMA®

Products for application in:

— Frozen shrimps and crustaceans – Fish fillets – Fish products

— Canned salmon – Canned tuna – Smoked fish – Salted fish

— Surimi

— Processed fish meat

— Cephalopods (squid, cuttle fish, etc.)

— Abalone fresh/canned, Shell-fish

BRIFISOL® and PESCAPLUS® specialities have been developed to avoid chemical, enzymatic or bacteriological reactions which are unfavorable for quality, texture and general nutritional value of fish.

BRIFISOL® and PESCAPLUS® help to maintain the texture of fish muscle under the various conditions of catching, transportation and storage as well as during handling and manufacturing, even after thawing.