Why are Seafood Additives so Important?
In recent years, there has been a great deal of controversy surrounding the growing consumption of highly processed foods. Manufacturers are now required to ensure that food and beverages are clearly labelled, listing all their ingredients, especially those added purely to enhance their appearance, taste, or shelf-life. Substances, such as high-fructose corn syrup and monosodium glutamate (MSG) have been under the spotlight and even banned in some countries. It is, therefore, not unreasonable to question the importance of seafood additives. Are they necessary? And could they be harmful?
The oceans have always been and continue to be a vast source of animal protein, containing all the essential amino acids required for human health. However, the sea is a complex ecosystem in which many marine creatures must often rely on others, not just as food but for survival. For example, fish provide a safe respite and food source for microscopic parasites and bacteria, which, in their saltwater environment, cause them no harm. One of the most crucial roles for seafood additives is to ensure these microorganisms do not lead to decomposition once the fish are landed or pose a health risk to the consumer.
On a small Pacific Island, where fish is the predominant diet, a catch is sold soon after landing and quickly consumed by locals. By contrast, before a consumer in Johannesburg or Pretoria can enjoy some tasty kabeljou or tiger prawns, these marine delicacies must travel a thousand kilometres or more from the nearest fishing port. While refrigeration alone may slow bacterial growth, seafood additives are the only practical means to eliminate it and halt other undesirable post-mortem changes.
The various treatments must be applied soon after they are caught whilst still aboard the trawler to guarantee the safety and integrity of marine species. The necessary action varies between species. While all fish requires the addition of a suitable bactericidal preparation to kill potentially harmful microorganisms, there are several valid reasons for implementing additional precautionary measures for selected species.
Our sense of smell is often enough to inform us when it is time to dispose of fish. However, appearances, though often deceptive, also influence consumer perception. Consequently, seafood additives often play a crucial role in preserving the colour and texture of certain fish species. For example, when we shop for prawns, we expect them to be a healthy pink, white, or subtle combination of the two. However, without suitable precautions, post-mortem action of enzymes on the amino acid tyrosine in the flesh of prawns can cause black spots. The condition is known as melanosis and, while it does not affect their taste or safety, few consumers would be willing to buy prawns with this appearance.
In highly coloured species, such as red roman, seafood additives prevent fading that consumers might perceive as dubious freshness. Similarly, there are products to prevent other species from water loss that could leave their flesh dry and unpalatable.
Finally, there remains the question of safety. Could these products harm consumers? There is no better way to ensure consumer satisfaction and safety than to purchase from the industry leader, Tequisa. Compiled from natural ingredients, such as vitamin C derivatives, fruit acids, and polyphosphates, all seafood additives developed by Tequisa are EU, FDA, FAO, and WHO compliant.
