ULT Protocol
To preserve the quality , color and texture of the tuna, a rapid freezing process is used on board the vessels at -60°C; the product is then stored at a temperature between -50°C and -60°C.
Respecting a constant low temperature throughout the supply chain (ULT: Ultra Low Temperature) is a key factor in ensuring product quality: during the freezing process, water molecules transform into crystals; the slower the freezing process, the more the crystals risk perforating the tuna cells, causing the liquid contained within to be released once thawed.
Freezing at very low temperatures prevents this risk, preserving the original freshness of the tuna even after thawing. Once thawed and packaged in a protective atmosphere, it is of fundamental importance to respect the cold chain from 0°C to 4°C.
