The Purpose and Importance of Seafood Additives
People have become increasingly dependent upon the greater convenience of processed foods rather than on fresh produce which, typically, takes considerably more time, effort and skill to prepare. As these foodstuffs have become more popular, producers have sought ways to enhance their appearance and taste, and extend their shelf-life. To achieve these ends, both those involved in the manufacture of processed foods and those responsible for preserving the condition of seafood must often employ additives.
The Role of Seafood Additives
It has long been an accepted practice throughout the processed food industry to add chemicals to a product to achieve some desired effect. Artificial colourants are a classic example and are used to enhance a product’s natural colour such as tomato ketchup. Emulsifiers that help to improve the blending of ingredients and anti-caking agents to prevent clumping are other examples. However, while the need for these agents arises due to the artificial nature of a manufactured product, the role of seafood additives is to preserve the characteristics of a natural food source which may or may not undergo some form of processing later.
Interestingly, the reasons that these products are just as crucial to the fishing industry as they are to the producers of microwave dinners or tinned baked beans are much the same. If they are to appeal to the consumer, a fillet of cod or a kilo of shelled prawns needs to look good, feel good, taste good and remain safe to eat for as long as possible. Freezing can extend their shelf life almost indefinitely. However, seafood additives will still be essential to conserve those desirable physical attributes during the interval between landing the fish and cooking it, refrigerating it, or popping it in the freezer.
For example, depending upon the particular species, we would expect the prawns mentioned above to be either a delicate shade of pink or pristine white. Unfortunately, nature has other plans. When left untreated, these tasty crustaceans are prone to a phenomenon called melanosis, in which that pink or white flesh becomes blackened, reducing their visual appeal. When applied in time, the appropriate seafood additive can preserve the appearance that customers have learned to expect.
Consumer Preferences and Health
Regardless of how careful they might be, at some time, most people will have delayed eating fish long enough for it to develop a strong and unpleasant smell. The smell is due to the effect of bacterial decomposition of the flesh. In most cases, this will only spoil its taste and smell, but pose no health risk. However, in their natural environment, all fish host multiple bacterial species, and these will sometimes include microorganisms that can cause severe illness. Fortunately, there are also seafood additives that can rid fish of all superficial organisms, including potential pathogens or those responsible for spoilage.
Preserving the colour of densely pigmented fish such as orange roughy, improving the texture of calamari, and removing the sour flavour associated with giant squid are some of the other tasks for which the fishing industry depends on seafood additives.
Tequisa
To learn more about these products and how they could benefit you, consult Tequisa. Being responsible for the development of more than one hundred related world-class products, we remain a trusted leader in fish preservation technology.
