A Basic Overview of Seafood Preservation Technology
It is estimated that, on average, a person today eats twice as much seafood as people from half a century ago. In the same fifty years, the production of seafood and fish has quadrupled globally. Today, this is considered the largest traded food commodity worldwide. There is a variety of reasons for this – the world population has increased, harvesting techniques have improved, and so have distribution efforts. However, all of this is underlined and made possible by the evolution of food preservation technology.
Seafood: Brought to You By the Advances in Food Preservation Technology
Fresh seafood is a delectable delicacy enjoyed in many different ways across the world. On top of that, it is also a very healthy source of protein and other nutrients, and forms an important part of a healthy, balanced diet. In fact, about three billion people – or about 40% of all people on Earth – count on farmed and wild-caught marine products as their primary source of protein. This is all made possible by food preservation technology.
Typically, fish and other marine products do not have a very long shelf life without the aid of additives and other preservation technology solutions. Topical or surface microorganisms, such as bacteria, which are derived from their natural habitat, can cause the food to spoil. Oxidation also poses a risk that accelerates the deterioration of seafood. These factors, combined with damage caused during handling, can lead to the food going off, losing or changing its colour, the texture becoming less appealing, or the taste changing. All of these consequences lead to the food losing its appeal and edibility.
Seafood preservation technology is specifically developed to counteract these factors. In conjunction with improved cooling, storage and distribution methods, it is now possible to have marine products available almost everywhere, all year round. Before the advent of these preservation technology solutions, fresh seafood was an indulgence reserved only for those who lived near the coast, and only when the source was available or in season.
Tequisa: A World Leader in Seafood Preservation Technology
First established in Spain in 1983, Tequisa has set the benchmark for the development of innovative products that aim to add value to the industry. To achieve this standard, we have developed more than 100 products that cover the demands of the food industry. These additives assist producers to visually enhance food products to make them retain their appeal, as well as preserve colour, improve texture, and enhance the taste in such a way that it is suitable and safe for storage and distribution.
All of our endeavours are driven by an unwavering commitment to health and quality. We manufacture all processing aids under strict quality control procedures as is set out within EU, FDA-USA, FAO, and WHO regulations.
Backed by almost four decades of experience, Tequisa continues to raise the benchmark in seafood preservation technology. To find out more about our exceptional range of products and how they could add value to your business, contact the team at Tequisa.
