Progress in the Methodology of Seafood Preservation
For millennia, the sea has been an incredibly rich and diverse source of food for humans. Among the more popular varieties to find their way into our homes and restaurants are bony fishes such as kabeljou and kingklip; crustaceans like prawns, langoustines and crabs; and succulent shellfish such as oysters, mussels and perlemoen. Various seafood preservation methods are in use to ensure that, after removing these different species from their natural environment, each will retain its natural taste, texture and appearance, and remain safe for human consumption.
Finding an Effective and Acceptable Method
Historically, smoking, pickling and salting were the traditional methods for preserving fish after catching them. The refrigerator, invented during the mid-1800s, eventually presented the fishing industry with a third option. However, smoking alters fish’s appearance and may not be acceptable to everyone, while salting and pickling change its taste. Even refrigeration is unsuitable as a long-term method of seafood preservation. Invariably, additional procedures will be necessary to guarantee a product whose visible condition is acceptable to the consumer and which is free of potentially harmful microorganisms.
Regulations
Chemical preservatives used by food producers have come under a lot of criticism, and some chemicals have even been banned by authorities such as the EU and America’s FDA. While, in some instances, that criticism was justified, preservatives remain essential within the fishing industry. However, because of such concerns, food additives of all kinds, including those used for seafood preservation, are now subject to strict regulations prescribed by these and other official bodies.
Seafood Preservation and Discolouration Prevention
Due to the high levels of superficial bacteria present, fish tends to be a highly perishable foodstuff. While these organisms generally have little or no effect on the fish during their life, bacterial decomposition of metabolites in post-mortem tissues can cause discolouration, unpleasant odours, liquefaction and even toxin production. Fortunately, both for the fishing industry and the consumer, it is now possible to prevent all of these potential problems by adopting a suitable and acceptable seafood preservation method.
One of the first things a customer is likely to notice when shopping for fish will be its colour. If prawns or crayfish happen to be on the shopping list, any deviation from the expected healthy, pink colouration is likely to mean a lost sale and a retailer who may decide to change his supplier. Nevertheless, crustaceans are prone to a process called melanosis, which results in a blackening of the flesh. Though the discolouration is not harmful in itself, it will probably be quite enough to deter most buyers. However, Tequisa, an acknowledged world-leader in the field of seafood preservation, has developed a product that can prevent the off-putting discolouration caused by melanosis.
However, crustaceans are not the only marine animals whose flesh may be prone to post-mortem colour changes. Some, such as red roman, are intensely coloured, and it is paling rather than blackening that affects these and similar species. Not surprisingly then, the type of preservative necessary in this case must have properties that differ from those of the anti-blackening agent.
Get in Touch with Tequisa
Tequisa offers a wide range of products to meet the varied needs of seafood preservation, and each of these is fully compliant with current EU, FDA, FAO and WHO regulations. Get in touch to learn more.
