How Fish Additives Protect Consumers and the Fishing Industry
It has been estimated that trawlers may be landing as much as 2,7 trillion fish a year, and that figure does not include those raised in farms. Once a catch is landed, its fate will vary. A part is destined to be sold at the quayside to local fishmongers, hotels, and restaurants. However, the bulk will then travel to other cities, where most will undergo processing into commercial food products for local consumption or export.
Consequently, fish additives to preserve the natural appearance, taste, and consistency of seafood are essential to ensure consumer appeal.
Because the customer tends to rate quality over quantity, it is not enough for the industry to continue landing large volumes of seafood. In addition, it must ensure that it retains the characteristics that consumers have long learned to associate with freshness. Smoking, salting, and packing in ice are all effective ways to preserve marine fare. Unfortunately, chilling is only a temporary option, and the other methods tend to affect its taste. The modern approach employs appropriate chemical fish additives to ensure that seafood remains both fresh and palatable until its use-by date.
Understandably, some consumers express horror at the prospect of chemicals in their food, believing them to be a health hazard. Their beliefs are based on the use of formaldehyde by some countries, while many others have wisely chosen to outlaw its use for disinfecting chicken products and seafood. In practice, there are numerous agents from natural sources that are at least as effective in suitable combinations and concentrations to prepare fish additives that pose no risks to the consumer and are virtually undetectable. Today, companies involved in manufacturing food additives are required to exercise strict quality control measures and abide by the regulations issued by various international agencies. The latter include the World Health Organisation (WHO), the European Union (EU), and America’s Food and Drug Administration (FDA).
Naturally, one of the primary concerns for fisheries is to ensure that seafood is free of any potential human pathogens that could endanger consumers. No harsh chemicals are necessary. Mild citric acid and its salts are ideal fish additives for disinfection purposes and can be extracted from natural sources. However, even in the absence of bacteria, compounds present in the flesh of marine species will begin to undergo post-mortem decomposition. While these natural decomposition products may not always constitute a direct health threat, they can often lead to food spoilage accompanied by physical signs.
One typical example of this is the process known as melanosis or blackspot, which occurs in crustaceans, such as prawns and crayfish. When exposed to air, enzymes in the flesh oxidise tyrosine to form a black pigment. Applying a suitable fish additive will prevent this discolouration. Although blackspot does not affect the crustacean’s taste, the blackened appearance will be unacceptable to most buyers and could render an entire catch unsaleable.
Other preservatives include a range of colour stabilisers for various species, preparations to improve texture and enhance flavour, and many others. Tequisa has over 30 years of experience and is an acknowledged world leader in manufacturing tried and tested fish additives, having developed more than 100 approved products. Tequisa’s products are protecting consumers and a massive global industry.
