The Evolution of Food Technology
As the human population increased and lifestyles changed over thousands of years, it became necessary for people to modify their eating habits. When people used to live in relatively small groups and tended to fend for themselves, it was the norm to catch a fish or slaughter a chicken, cook it, and then consume it in a single meal. However, it soon became apparent that any leftover, uncooked meat became unpalatable after a few days and sometimes caused those who ate it to become sick. While their remedies might not compare with modern food technology, salting, smoking, and drying were, and still are, effective ways to preserve certain foods.
Although these three simple procedures, together with immersion in ice, clearly served to ensure that meat and fish remained edible for much longer, the evidence was empirical. It was not until the invention of the microscope and the subsequent discovery of microorganisms that scientists first began to suspect that bacteria might be responsible for the meat starting to rot.
Today, rather than relying on hunting and fishing for survival, we conveniently buy our edibles from supermarkets, and food technology has evolved beyond recognition. While modern consumers still need reassurance from the producers that their purchases are free of bacteria and safe to eat, this is no longer their only concern.
The Importance of Aesthetics When It Comes to Food
Marketers have long been aware of the power of presentation as a tool to influence their customers’ buying habits, even when it comes to food. Appearances count and are just as significant when buying cod fillets or lamb chops as they are when purchasing the latest fragrance from Dior or Givenchy. However, in the case of edibles, it is food technology that is responsible for their visual appeal rather than elaborate packaging.
For example, seafood lovers expect prawns to be either a wholesome white or pink colour. However, once caught and removed from its natural environment, all seafood undergoes various post-mortem changes. In the case of these succulent crustaceans, their surface begins to blacken due to the oxidative action of an enzyme on amino acids in their flesh. In practice, the discolouration process, which is known as melanosis, does not affect the taste; but it does deter buyers. Fortunately, food technology specialists have developed a chemical additive that acts to inhibit melanosis and maintain the characteristic colouring that appeals to the customer.
Preserving Other Physical Attributes
Colour preservation is also crucial for other marine species such as cod or red roman, and there are alternative additives available to use for this purpose. However, the taste and texture of seafood is also very important to consumers and can also deteriorate if you do not take suitable preventative measures.
Tequisa is a world leader in applying advanced food technology, with more than a hundred seafood preservation products to ensure consumer satisfaction and a viable fishing industry. Not only that, but over 1000 businesses around the world are benefiting from our technology.
