Fish and seafood products place the highest demands on processing technology: sensitive cell structures, high susceptibility to oxidation and extremely low fault tolerance during injection or mechanical stress.
Maku relies on precise low-pressure injection, gentle tumbling processes and controlled brine distribution - for invisible processing, stable texture and maximum cost-effectiveness.
Central challenge
Tuna loses color quickly due to oxidation, shows high water loss during thawing and is prone to texture degradation under mechanical stress.
Gentle brine distribution without cell destruction
Effective colour stabilization (myoglobin protection)
Minimal structural load
Improving water retention
Homogeneous structure over the entire fillet
More stable texture during storage and processing
Central challenge
Visible puncture holes, soft or rubbery texture and poor peelability impair product quality and market acceptance.
Special needles without visible puncture marks
Uniform hydration without structural breakage
Improved peelability
Gentle, even water absorption
Stabilization of the natural texture
Maintaining the typical „snap“ consistency
Central challenge
Uneven salt distribution, structural breakage, high drip loss and reduced shelf life.
Precise, even salt distribution
Gentle processing of sensitive muscle structures
Uniform ripening without gaping
Gentle redistribution of brine
Stabilization of the fillet structure
Reduced juice leakage during storage
Central challenge
Heavy water loss when defrosting, soft texture and uneven seasoning.
Even distribution of salt and functional substances
Preservation of the natural cell structure
Significantly reduced drip loss
High injection rate increases the yield
Controlled hydration
Stabilization of the texture
Homogeneous flavor distribution
Central challenge
Uneven brine absorption, structural breakage during processing and loss of quality due to oxidation.
Gentle brine distribution in the fillet
Avoidance of tissue damage
Even seasoning without visible traces
Gentle redistribution of brine
Stabilization of the fillet structure
Reduction of juice loss
Central challenge
Extreme dehydration, strong salt gradients and very long rehydration times with traditional processing.
Controlled rehydration in the product core
Even salt distribution
Massive reduction in process time
Rehydration in hours instead of days (no salt bath required)
Accelerated water absorption
Homogeneous product structure
Stabilization of the texture before further processing
Central challenge
Extremely tough muscle structure, uncontrollable cooking texture and long pre-treatment times.
Targeted marinade placement
Flavor structure inside
Even seasoning over the entire tentacle
Mechanical fiber loosening
Activation of enzymatic processes
Significantly improved tenderness
High degree of injection possible
