Frequently Asked Questions
About our products
We market our products through Amazon, which allows us to speed up the delivery processes nationally and internationally.
By using Amazon, the largest online sales and distribution platform, we guarantee easy shopping and secure payment methods.
Likewise, we are specialised in the development of technological solutions tailored to the needs of our clients. If you are interested in purchasing BioMarine products for specific situations, please do not hesitate to contact our sales team at (+34) 856 925 095 or by sending an email to info@biomarine.bio
At BioMarine Laboratories we work every day to offer products of the highest quality that do not adversely affect the health of our consumers. To this end, we do away with sulphites and other allergens in the manufacture of our products, always ensuring the well-being of our consumers.
In our commitment to reduce the environmental footprint, we always opt for production models based on prioritising the use of natural, organic and biodegradable raw materials.
Both EcoMel and EcoMel Frost have been formulated to be used in situ, when the seafood is caught. They can be applied either on board the fishing vessel or after its prompt arrival ashore.
The difference in the use of both products lies in the destination that the shellfish will follow. Goods treated with EcoMel must be intended for subsequent sale or processing without freezing. On the other hand, EcoMel Frost is indicated to be applied to fish products whose next state will be freezing.
Sulphites are additives commonly used in the treatment and preservation of fish and fish products. These compounds are listed in group E 220-228 (sulphur dioxide and sulphites). Although the use of these additives is approved by Regulation (EU) No. 1129/2011 on food additives*, their use is being restricted due to growing consumer concern about the use of allergens in food preservation and processing.
On the other hand, the use of phosphates is also being increasingly reduced. Although there is no scientific evidence to date that these additives are harmful to the consumer, they do give fishery products an appearance that makes them less attractive.
*COMMISSION REGULATION (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council establishing a list of food additives in the Union.
About EcoMel and EcoMel Frost
Both EcoMel and EcoMel Frost have been formulated to be used in situ, when the seafood is caught. They can be applied either on board the fishing vessel or after its prompt arrival ashore.
The difference in the use of both products lies in the destination that the shellfish will follow. Goods treated with EcoMel must be intended for subsequent sale or processing without freezing. EcoMel Frost, on the other hand, is suitable for use on fish products that are to be frozen next.
Due to their sulphite-free composition, EcoMel and EcoMel Frost are the healthiest alternatives for combating the melanosis phenomenon in crustaceans. By dispensing with sulphites, we avoid any adverse effects on the health of consumers.
Unlike treatments based on sulphites, EcoMel and EcoMel Frost do not contain allergens, thus guaranteeing greater care in the food safety of our consumers.
Both EcoMel and EcoMel Frost are formulated to maintain the organoleptic properties of the fresh product. In addition to not modifying the characteristics of the seafood, they enhance the original shine, colour and texture for longer than other treatments.
No product in the EcoMel range generates toxic waste, and this is in keeping with our philosophy of reducing our environmental footprint.
In all those crustaceans that are prone to suffer the process of melanosis (darkening of the skin). These include prawns, shrimps, prawns, crabs, shrimp or crayfish.
Shrimps, prawns, langoustines and other crustaceans suffer from darkening when they are removed from the water and come into contact with the air during fishing. This process starts in the head and can extend to the whole body.
This phenomenon is caused by an enzymatic reaction, similar to that which occurs in a cut apple. After going through several phases, this reaction ends with the formation of dark compounds (melanosis) whose visible presence in the crustacean impairs its appearance and causes rejection by the consumer.
About Hydro+
Hydro+ increases the water retention capacity of proteins. This not only allows the product to be hydrated, but also prevents water loss during processing. In this way, the characteristic appearance, taste and smell of fresh seafood is maintained.
The use of Hydro+ maintains the muscle structure of live shellfish, preventing muscle contraction after capture. Thus, the product does not dry out and does not acquire a rigid and contracted appearance.
In addition, Hydro+ has a stabilising and texturising effect on the proteins, preventing the oxidation of lipids (which would lead to the development of unpleasant flavours) and bringing juiciness to the muscle tissue.
In all types of crustaceans, both whole and peeled, intended for freezing: prawns, shrimps, spider crabs, lobsters, etc.
BioMarine Laboratories
Treatments
Contact
- Alexander Humboldt, 12
- 11500 - El Puerto de Santa María, Cádiz (SP)
- (+34) 856 925 095
- info@biomarine.bio
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