LABORATORIO DPA antioxidants help to prevent the fish freshness to get a larger shelf-life without loosing their properties, preventing the fat oxidations, avoiding the bad smell formations and preserving the fish texture.
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 fish shelf-life, prevent the fat oxidations, avoid the bad smells and keep the texture.