Methods Commonly Used for Seafood Preservation
The oceans provide us with an abundance of tasty foodstuff. Some fish species, like sardines, are plentiful and affordable to most consumers, while crustaceans such as lobster are more of a luxury that many cannot afford. However, more significantly, fish are an exceptionally rich source of essential nutrients, including vitamins A, B, and D; omega-3 fatty acids; and several necessary minerals. That said, those nutrients would remain unavailable to most consumers without suitably effective methods of seafood preservation.
To some extent, the salts present in seawater act as a natural preservative and are sufficient to ensure freshly caught fish will remain fresh for short periods. The addition of ice will further prolong the process but cannot do so indefinitely. While these methods may suffice for fish sold at the quayside and consumed soon after, more stringent techniques are essential to maintain long-term freshness throughout the often-extensive distribution process. Once removed from their natural environment, most fish species will deteriorate rapidly unless treated using appropriate seafood preservation techniques.
Read more about 5 Ways Seafood Benefits from Food Preservation Technology here.
The Need for Seafood Preservation
The changes that occur after fish are landed may take various forms. While not all may be harmful to the consumer or affect the taste, the visible signs of those changes are invariably a deterrent to buyers. They are the result of one of two processes. Bacteria present on the surface of marine species may cause putrefaction and spoilage. Depending on the bacterial species responsible, this could also put consumers at risk of severe enteric disorders if the affected fish are eaten. Other changes result from the natural post-mortem breakdown of tissue components. Fortunately, suitable seafood preservation techniques can inhibit both the bacterial and post-mortem metabolic processes, ensuring its natural appearance, safety, and taste will not be compromised.
The problem is not a new one. When early humans abandoned their fixed dwellings to adopt a more nomadic lifestyle, they needed to preserve food to eat during their travels. Some learned the value of sun drying fish and meat, while others discovered that cooking, smoking, and salting could also work. Interestingly, all these methods are still in use today. However, given the large-scale requirements of the global fishing industry and consumer preferences, more sophisticated seafood preservation technology has proved essential.
Physical methods are inadequate and offer only a short-term solution at best. Consequently, modern techniques typically focus on the action of chemicals to conserve the appearance and taste of marine species. Once again, this is not a new idea. However, strict regulations compiled by the WHO, EU, and similar authorities now insist that any chemicals used as food preservatives must be approved as safe for human consumption.
The natural colour of crustaceans, such as prawns, is often one of the first features to visibly deteriorate once landed. However, a seafood preservation method using chemicals found naturally in lemon juice offers a highly effective means to prevent the characteristic blackening of their flesh, known as melanosis. Other natural mixtures can inhibit fading in highly pigmented species, such as red snapper, or render fish free of the superficial microorganisms that cause decay.
Tequisa is a world-renowned leader in this crucial field, offering over 100 tried and tested products, including many designed specifically for seafood preservation. Download the datasheets to learn more about these products and how they could improve your business and contact us for a quote.
