During the frozen storage, the myofibrillar proteins lose the solubility and hydration capacity. The DPA moisture retainers, texturizers and tenderizers effectively solve this problem.
Whiteners / Preservatives
During handling and storage, bivalves can modify its appearance. They lose their natural tone and in some cases they can get reddish. The DPA whiteners avoid oxidation and improve color without altering its characteristic flavor.
During storage, the evaporation of water from the surface of the bivalves damages the product by dehydration and promotes the fats oxidation. The DPA glazing agents form a protective layer on the surface which prevents desiccation and improve the final appearance.