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Tqi Anpex 100/C: Characteristics

TQI ANPEX 100/C is an antioxidant and color stabilizing additive for fish. It is a white-yellow powder made of food-grade additives that prevents oxidation and maintains color, quality, and texture when applied to fresh or frozen fish. It can be used for whole fish or fillets by immersing or spraying the fish in a 1-1.5% solution before freezing. This process helps preserve the organoleptic characteristics and skin pigmentation of fish like redfish and prevents their color from yellowing during freezing and storage.

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115 views1 page

Tqi Anpex 100/C: Characteristics

TQI ANPEX 100/C is an antioxidant and color stabilizing additive for fish. It is a white-yellow powder made of food-grade additives that prevents oxidation and maintains color, quality, and texture when applied to fresh or frozen fish. It can be used for whole fish or fillets by immersing or spraying the fish in a 1-1.5% solution before freezing. This process helps preserve the organoleptic characteristics and skin pigmentation of fish like redfish and prevents their color from yellowing during freezing and storage.

Uploaded by

pattysaborio520
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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PRODUCT NAME:

TQI ANPEX 100/C FOOD TECHNOLOGY


TECHNICAL SPECIFICATION SHEET
PRODUCT CODE: 1010010
For industrial nourishing use

PRODUCT DESCRIPTION:
ANTIOXIDANT-COLOUR STABILIZING ADDITIVE FOR FISH WITH RED SKIN, JUST AFTER CAPTURE, IN FISHING
VESSEL OR FISHPOND, WITH OR WITHOUT VISCERA, WHOLE OR IN FILLETS, BEFORE FREEZING.

CHARACTERISTICS SANITARY REGISTER


31.01204/PO
TQI ANPEX 100/C is a finely granulated
powdered product, with white-yellowish PRODUCTS AND PROCESS SPECIFICATION
colour, mixture of food additives. Odourless,
FISH (species)
tasteless. Totally soluble in water, with a
slightly acid pH adjustment. Completely safe WHOLE FISH, WITH RED SKIN OR BRIGHT COLOURS.
to handle, and constituted by antioxidant Preservation of the skin colour and texture of the tissue, in fresh
or frozen. High shine. Antioxidant.
materials with a high reduction power.
INITIAL BATH:
Product TQI ANPEX 100/C
TECHNOLOGICAL FUNCTION
Concentration 1 - 1.5% in fresh or sea water.
As for technological function, it avoids the development
of enzymatic oxidizing processes of the fatty content, and Bath temperature 5 - 15ºC
catalytic oxidation processes of the metal content (loss
Immersion time 2 - 5 minutes
of colour), while maintaining the quality and texture of
the muscular tissue. Particularly recommended for those Bath load 1kg. of fish / 1ltr. of bath
fish species with a notable skin pigmentation and striking
colouring (redfish, flounder, red seabream, red mullet, Bath output 8 - 10kgs. of fish per litre of bath
forkbeard, mullet, Greenland halibut, gurnard, scorpionfish, Bath duration Maximum of 8 hours (if the total output is
etc.) which after freezing, tend to suffer from loss of colour, not reached)
acquiring yellow, brown or blackish tones, modified from
their natural colouring. This product fixes the colour, Without final rinse with fresh or sea water. Freezing or refrigeration.
maintaining the shine and liveliness of skin and scales, the
smoothness and shine in eyes. It is used for whole fish or in Observations:
• This process can be made in the fishing vessel, or in factory, but always
bits, before freezing.
on fish just captured, or with a maximum time of 24 hours after its capture.
• The baths can be used during a maximum time of 8 hours.
TQI ANPEX 100/C preserves the organoleptic characteristics
of freshly caught species (despite being frozen for long
periods of time). CLEAN FISH, WHOLE OR IN BITS, FLAT OR LEAN, WITH
HIGH FATTY CONTENT (blue or whitespecies). ANTIOXIDANT
TREATMENT. STABILIZANT OF THE TEXTURE, ODOR AND
USE AND DOSAGE
COLOUR FOR CONSUMPTION IN RAW (SASHIMI).
Used by immersion or aspersion, dissolved in fresh or salt
water, in proportion of 1 - 1.5% (1 to 1.5 kg. per 100 litres
INITIAL BATH:
of water). Temperature 5 - 15ºC. Immersion of fish, once
clean, from 30 seconds to 2 minutes, just captured.For Product TQI ANPEX 100/C
the most suitable process, we recommend consulting our Concentration 1 - 1.5% in fresh or sea water.
Technological Assistance Department. (F.U.R. 12/07/2018).
Bath temperature 5 - 15ºC
SANITARY REGULATIONS Immersion time 10 - 60 minutes
TQI ANPEX 100/C is composed of food grade ingredients,
approved by the Directives and Regulations of the European Bath load 1kg. of fish / 1ltr. of bath
Parliament and the Council, and by the Spanish Ministry Bath output 8 - 10kgs. of fish per liter of bath
of Health.
Maximum of 8 hours (if the total output is
Bath duration
not reached)
COMPOSITION
ANTIOXIDANTS: Sodium citrates (E-331), Sodium erythorbate Without final rinse with fresh or sea water. Freezing or refrigeration.
(E-316) and Citric acid (E-330).
Observations:
PACKAGING AND STORAGE • This process can be made in fishing ship, or in factory, but always on
Packaged in a 20kg net plastic bag. Store in a cool and dry fish just captured, or with a maximum time of 24 hours after its capture.
The baths can be used during a maximum time of 8 hours.
place. Keep closed after use for better product preservation. • This process is special for fish that will be consumed in fresh (sashimi).
Preservation in fresh, refrigerated to 0ºC, until 8 days, protect against
EXPIRATION: One year from the manufacture date. the dehydration (plastic film, etc.).
ALLERGENS: Does not contain allergens.

36, 6th Avenue, Elsies River Industrial, Cape Town


SA Tel +27 21 510 8076 | info@tequisa.co.za www.tequisa.co.za

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