A Viable Fishing Industry Needs Effective Preservation Technology
While salting and smoking have long been methods with which to preserve a trawler’s catch, both of these options affect the taste of seafood while the latter also alters its colour. Nevertheless, these methods are still widely used and are effective in many respects. While many hoped that refrigeration would revolutionise the fishing industry, additional preservation techniques have since become necessary so that those involved in the supply chain can ensure an end product that is both safe and acceptable to the consumer.
Decades of overfishing have depleted stocks of many species to the point that threatens not only the profitability of the industry but also its very survival. The introduction of quotas seems likely to provide an effective solution in the longer term. However, in the meantime, it is vital that those who rely for their incomes on fishing, practice preservation methods that will ensure the integrity of every fish, mollusc, or crustacean they are fortunate enough to catch.
When armed with nothing more than a few barrels of ice and salt, that would have proved to be a near-impossible task. Consequently, trawlers could not remain at sea for the prolonged periods that have since become the norm. Instead, they had no option but to return to port quickly to discharge their catch while it was still fresh. Today, the fishing industry employs advanced preservation technology that combines advanced refrigeration equipment with the use of specially-formulated additives.
Too many problems can affect the quality and saleability of seafood. Firstly, marine creatures invariably host bacteria and parasites, but the saltwater environment protects them from harmful effects. Once landed, these unwanted guests are a potential threat to consumers. Secondly, post-mortem changes can alter the taste, smell, colour, and texture of seafood. Even though these changes may not harm the consumer fishing boat crews must employ preservation techniques to prevent these post-mortem changes which would otherwise deter potential buyers.
A classic example of this problem is the process known as melanosis. Typically, this is a phenomenon that occurs in crustaceans. Instead of the expected pink or white appearance, we associate with fresh prawns, post-mortem oxidation of metallic ions in their flesh produces blackening. That said, it is a simple matter for those aboard a fishing vessel to apply a preservation product to the catch that is guaranteed to prevent the onset of melanosis. Even though that blackening may not be harmful, visual impressions ted to rank high on the list of the average buyer’s priorities. In practice, oxidation affects all manner of edibles without spoiling their taste. Nevertheless, most people won’t eat an apple once its peeled surface has turned brown.
Generally, consumers display much the same constraints about the texture of their food. Therefore, it should come as no surprise that specialist companies have developed additives for the fishing industry that will ensure the preservation of the texture of various marine species as well as their colour and taste. In turn, other products serve to kill off any residual bacteria that might otherwise prove to be a health hazard.
For a complete range of innovative seafood preservatives that comply fully with the highest South African and international standards, contact the experts at Tequisa.
