5 Functions of Seafood Preservation Technology
The majority of us enjoy tucking into the delicacies that the sea provides – from delicious calamari to the soft meat of a beautifully-prepared Kingklip fillet. But have you ever thought twice about what it is that makes it possible for you to enjoy these dishes? Especially if you don’t live by the sea? Seafood does not naturally have a very long shelf life, and easily gets damaged by handling. Food preservation technology is needed to keep it fresh, edible, and tasty.
Here are five important ways food preservation technology makes it possible for all of us to enjoy seafood, no matter where we are in the world, or what time of year it is:
- Removes Superficial Bacteria
One of the most important functions of seafood preservation technology is to remove superficial bacteria from fish. These originate either from the natural habitat of the creatures or during the initial handling and transport to the processing plant. If not removed, the bacteria can lead to the decay of the quality of the fish and pose health risks to consumers.
- Extends Shelf Life
Certain fish additives are used to enable fish to be kept for longer while retaining its freshness, quality, and appeal. This is very important, as it is this ability that allows for seafood to be transported and distributed far and wide. Without it, this food type would only be available in close proximity to its source. Not only do consumers directly rely on this, but also a large part of the restaurant and hospitality industry.
- Improves Flavour
There would be hardly any point of eating something if it didn’t taste good. Seafood that isn’t fresh or preserved in some form, is not only less tasty, but can be downright unpalatable. Certain additives are aimed at counteracting the effects of handling, freezing, enzymes, oxidation and more to preserve and enhance the taste of the products and to ensure that they taste as good on your plate as if they were freshly caught.
- Preserves Colour
The way food look is as important as its taste when it comes to eating. For food to be appealing it needs to look appealing. Unfortunately, fresh seafood tends to discolour quickly due to a variety of reasons, including oxidation, and enzymatic and bacterial activity. A variety of food preservation technology solutions exist to address this by preserving and/or stabilising the colour or whiten it where necessary.
- Improves Texture
Along with the flavour and the visual appearance of food, texture also plays an essential role in the enjoyment of seafood. The texture of fish deteriorates quickly after it’s been caught, especially due to handling, exposure to heat and air, and storage techniques such as freezing. The integrity of the fish can be maintained by using certain additives.
Get Your Additives from the Leader in Seafood Preservation Technology
Tequisa was established in Spain in 1983 and has been present in South Africa since 1995. During this time, we’ve continued to raise the benchmark in seafood preservation technology. We have developed a wide range of products that meet strict regulatory requirements. To find out more and get a quote, contact us.
