The melanosis is an oxidation process that causes the shell blackening on the crustaceans, mainly on the cephalotorax. DPA antimelanotics agents react with the triggering enzymes of the melanosis process to keep the color and natural taste, solving this problem.
During the frozen storage, the myofibrillar proteins lose the solubility and hydration capacity. The DPA moisture retainers, texturizers and tenderizers effectively solve this problem.
During storage, the evaporation of water from the surface of the cephalopod 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.
DPA preservatives have the main function to increase the crustacean shelf-life, prevent the fat oxidations, avoid the bad smells and keep the texture.