{"id":1753,"date":"2020-03-17T08:40:00","date_gmt":"2020-03-17T07:40:00","guid":{"rendered":"https:\/\/www.ph7foodtech.com\/blog\/the-benefits-of-using-ph7-additives-in-cephalopods\/"},"modified":"2025-07-10T13:28:05","modified_gmt":"2025-07-10T11:28:05","slug":"the-benefits-of-using-ph7-additives-in-cephalopods","status":"publish","type":"post","link":"https:\/\/www.ph7foodtech.com\/en\/blog\/the-benefits-of-using-ph7-additives-in-cephalopods\/","title":{"rendered":"The benefits of using PH7 additives in cephalopods"},"content":{"rendered":"\n

Cephalopod consumption in Spain is increasing. <\/p>\n\n

Practically every bar and restaurant in the country serves a variety of squid, cuttlefish and\/or octopus: octopus, calamari, or pan-grilled or fried cuttlefish in their myriad preparations. They can be served in every way you can imagine: fried, grilled, barbecued, steamed, cooked in different sauces, in stew, with rice, in their own ink, with oil and paprika, or with mashed potato or with aioli. In fact, in cities like Madrid, which is quite far from the sea but still offers an exceptional range of fish and seafood, the fried squid sandwich has become a classic.<\/p>\n\n

However, to be enjoyed in perfect condition, these cephalopods that are so important to our cuisine must have a pleasant texture when eaten. We\u2019re sure you\u2019ve had to turn down a dish of cuttlefish or squid at some point because they were hard, gummy, or rubbery. Well we don\u2019t want that to ever happen again.<\/p>\n\n

With PH7, we have created a line of additives specifically for cephalopods to ensure they remain a delicious delicacy and are always served in the best possible condition. This is an essential catalogue for wholesalers to ensure that the products they sell reach fishmongers and restaurants in optimum condition.<\/p>\n\n

If you want to know more about the main benefits of our cephalopod additives, continue reading.<\/strong><\/p>\n\n

Methods of preserving cephalopods<\/h2>\n\n

We have designed the PH7 line of additives with the primary objective of guaranteeing that the cephalopods, seafood, and fish that reach consumers\u2019 tables are of the highest quality.\u00a0Seafood products start to deteriorate, and their organoleptic properties begin to change, as soon as they are removed from the sea.<\/p>\n\n

In the past, to prevent these processes, fish were usually salted, smoked, or marinated. This would allow a fish caught in the Cantabrian or Mediterranean Sea to be transported to the heart of Spain in good condition. As techniques advanced, the means of transport also improved, as did the methods of preservation, with significant advances such as ice for preserving fish and refrigerated containers. In fact, the deep-freezing of many types of fish has become a standard practice that prevents the appearance of parasites such as anisakis.<\/p>\n\n

The problem is that from the time the product is caught at sea until it reaches kitchens, its quality deteriorates in a way that can\u2019t be prevented by freezing. What\u2019s more, today fresh fish is still one of the greatest culinary pleasures, but it can\u2019t always be eaten in the same state as it was when it came out of the sea. It\u2019s even possible that such fresh conditions may prevent the product from acquiring the optimal conditions for consumption.<\/p>\n\n

Moisture retainers and texturisers<\/h2>\n\n

As we explained in the introduction, another problem which is all too common with cephalopods is consumers often find their texture to be unpleasant. They become rubbery when cooked, causing a sensation similar to chewing a piece of rubber or leather. To avoid this, our R&D department has created a line of texturing agents and moisture retainers exclusively for cephalopods.<\/p>\n\n

This range of products acts directly on cephalopod protein. This allows us\u00a0to optimise the hydration capacity of the cephalopod, something that directly affects its texture, shape, bite, and even smell.\u00a0 With PH7, we have developed a wide range of hydrating solutions. If you\u2019re interested in receiving more information on this subject, please visit the\u00a0product section\u00a0of our website.<\/p>\n\n

Whiteners and preservatives<\/h2>\n\n

Another important issue is the colour of cephalopods. Many have chromatophoric cells that allow them to change colour and camouflage themselves in case of danger (just as they use ink to cloud the water). When caught, chemical oxidation processes occur that result in the products not having the white colour that consumers usually associate with fresh squid or cuttlefish.<\/p>\n\n

To present the product such that it meets the demands of the market, our R&D department has created a line of whitening agents and preservatives that inhibit oxidation and help the squid stay fresh and appetising for longer.<\/p>\n\n

Do you want more information about the additives that improve the texture of cephalopods?<\/h2>\n\n

If you want to know more about our PH7 solutions for preserving fish, cephalopods, and other seafood,\u00a0contact our sales department by filling in this form<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cephalopod consumption in Spain is increasing. 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