ADDITIVES AND PRESERVATIVES FOR CEPHALOPODS
Cephalopods, such as squid, octopus, and cuttlefish, are highly valued seafood products in both global and national gastronomy. However, the processes of catching, handling, and preparing these animals pose specific challenges related to preservation and yield optimization.
In this article, we address key questions about cephalopods and explore how Amerex’s clean-label additives and preservatives can improve the yield and quality of these products.
What are cephalopods?
Cephalopods are a group of marine mollusks known for their intelligence and complex behavior, including species like squid and octopus. Anatomically, their large head is accompanied by limbs and tentacles surrounding the mouth, aiding in navigation and feeding. This aligns with their name derived from the Greek “cephalos” (head) and “podos” (feet), as their tentacles are directly connected to their head.
The current orders with existing species include:
- Sepiida (Cuttlefish)
- Teuthida (Squid)
- Octopoda (Octopus)
- Cephalopoda (Pota)
What types of cephalopods are most common in the Food Industry?
In the fishing and food industry, cephalopods stand out for their delicious meat, unique texture, and culinary versatility. The consume of these molluscs at home is becoming more and more common thanks to the fact that the food industry has made it easier to buy them in supermarkets.
The most valued molluscs include:
- Squid: Highly prized for its tender meat and ease of preparation.
- Octopus: Appreciated for its firm texture and intense flavor.
- Cuttlefish: Known for its ink, which is used in various culinary preparations.
Global production of cephalopods exceeds 5,000,000 tons. Spain, for instance, reports catches of 57,797 tons, ranking 17th worldwide. In Spain, the fishing tradition and consumption of seafood, including cephalopods, form the foundation of its culinary culture, with regions such as Galicia and southern Spain standing out.
How are cephalopods processed for sale?
Cephalopods must undergo several processes before being sold and reaching consumers. These processes include:
- Cleaning: To remove viscera, skin, and cartilage.
- Cutting: Into slices, strips, or whole pieces based on market demand.
- Freezing: To preserve freshness and facilitate transportation.
- Treatment with additives: To improve characteristics such as texture, color, and shelf life.
In this last step, Amerex offers the industry a wide range of natural preservatives, with extensive experience in cephalopods focusing on three main objectives:
- Improving and maintaining color
- Food safety
- Increasing yield or water retention
What does the yield parameter mean in relation to cephalopods?
Yield refers to the amount of usable final product after cleaning and preparation processes.
For example, in squid, yield can vary depending on the type of cut, water retention, and post-harvest handling. Optimizing this parameter is crucial for profitability, especially for products intended for export or the HORECA market.
To achieve this, Amerex provides manufacturers with preservatives capable of improving yield by up to 28%.
What additives are commonly used for cephalopods preservation?
Certain additives are used in the food industry to improve the quality and yield of cephalopods, as listed in Annex II of Regulation (EC) No 1333/2008. Among the most common are:
- E451 (Triphosphates): Help increase water retention in muscle tissues, reducing drip loss after thawing.
- E452 (Polyphosphates): Similar to triphosphates, they improve texture and prolong freshness but must be used within regulatory limits.
- E331 (Sodium citrate): An antioxidant that prevents protein oxidation and helps maintain the natural color of the product.
- E301 (Sodium ascorbate): Helps preserve freshness by inhibiting oxidation processes.
- E262 (Sodium acetate): Acts as a preservative, preventing bacterial growth during storage.
Although these additives are effective, there is a growing demand for natural alternatives and clean-label solutions that reduce the perception of artificial additives in products.
What preservatives does Amerex offer for Cephalopods preservation?
Amerex Ingredients provides a wide range of natural preservatives based on biotechnological solutions designed to enhance the quality and yield of seafood products. Some of these solutions stand out for their water retention capabilities (yield), based on ferments that minimize weight loss without compromising texture or flavor. Additionally, antimicrobial cultures containing beneficial bacteria inhibit pathogens and microorganisms responsible for spoilage. These are clean-label ingredients, serving as phosphate alternatives to meet the demand for more natural products.
Optimizing cephalopod yield not only improves the profitability of fishing and processing companies but also ensures high-quality products that meet consumer expectations. With Amerex Ingredients’ preservatives, companies can reduce the use of artificial additives, embrace natural ingredients, and achieve exceptional results in their seafood products.
Want to learn more about our clean-label solutions? Contact us and discover how Amerex can transform the yield of your cephalopods!
- Email us at: imasd@amerexingredientes.com
- Call us at: 91 845 42 14
- Fill out the form below.
Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.
