Anti-melanostics are additives designed to prevent melanosis, an oxidative process that crustaceans undergo and causes the blackening of the shell, mainly in the cephalothorax. This phenomenon, although not a risk for consumption, negatively affects the appearance of the product, reducing its commercial value.
These products act by inhibiting the enzymes responsible for melanosis, allowing crustaceans to retain their colour and freshness for longer. They are essential in the fishing industry to ensure optimal presentation and prolong the visual and sensory quality of crustaceans.
They inhibit the enzymes responsible for the melanosis process. This is crucial to maintaining an attractive appearance in crustaceans.
They help maintain the natural color of crustaceans, preserving their fresh and appetizing appearance.
By preventing melanosis, they allow for longer storage of crustaceans without affecting their visual and sensory quality.
By preventing melanosis, they help maintain the sensory quality of the product, including texture and aroma.
At DPA, we have developed a line of anti-melanotics that effectively protect crustaceans from the melanosis process, ensuring better preservation and presentation. Our range includes:
Our antimelanosics are designed for application in crustaceans, allowing effective and prolonged conservation:
At DPA, we understand that each company has specific needs in the processing and preservation of crustaceans. Therefore, we offer customized solutions taking into account key factors such as:
Our customized approach ensures that each solution is efficient and perfectly adapted to the specific needs of each company. Because at DPA, we don't just offer products; we offer results that make a difference.
