Why Preserved Seafood is Vital for Health and Safety
As omnivores, humans are equipped to derive sustenance from a wide range of foods. However, few of the many options available are as varied or healthy as fish. Firstly, they are a rich source of protein, essential for growth. In addition, several species, such as sardines, mackerel, anchovy, salmon, and tuna contain long-chain omega-3 fatty acids. Eating these oily fish has been shown to reduce the risk of heart disease significantly. However, these tasty creatures also have one disadvantage. Unless it is suitably preserved, seafood can also become a source of ill health.
The Need for Preserved Seafood
Once removed from their natural seawater environment, fish cannot survive for long. However, unlike red meat, which can improve in flavour when allowing it to age, the flesh of marine creatures tends to decompose far more rapidly after death. Whilst alive and in the ocean, they act as hosts for innumerable bacteria and parasites and, in most cases, suffer no ill effects. However, once removed from their habitat, the relationship changes. Some may cause putrefaction and spoilage, while others may produce harmful toxins. By contrast, preserved seafood can resist various forms of degradation for long periods.
E. coli is a bacillus associated with a common form of food poisoning in humans and is frequently present in most types of shellfish. Tiny organisms, known as dinoflagellates, infest algae and produce a toxic substance called ciguatera. Some warm water species feed on algae and, although unaffected by the toxin, retain it in their tissues. Scombroid is another form of food poisoning that some fish may carry. Some marine bacteria produce high levels of histamine. The chemical accumulates in the host’s tissues, causing allergy-like symptoms in consumers.
These risks underline the importance of preserved seafood. In the case of scombroid poisoning, rapid cooling after capture and storage at the correct temperature before consumption are the only preventative measures necessary. Surface treatments with an appropriate natural food additive are generally sufficient to remove all potentially harmful superficial bacteria and parasites from fish.
However, the effects of bacterial action on marine creatures are not always a health hazard. Often, the only changes that occur are purely subjective, such as a sour taste. In other cases, the texture or appearance might be affected. Some of the most popular varieties of preserved seafood are crustaceans like prawns, crab, and lobster. However, one can only maintain the characteristic pink and white colouring of their flesh by treating them with a suitable additive. Unless treated soon after being caught, enzymes naturally present in their tissues begin to oxidise certain amino acids and the production of the black pigment melanin. The phenomenon is known as melanosis.
Although this blackening does not affect the taste or pose a health risk, consumers generally associate discoloured foods with potential danger and won’t buy them. In practice, preserved seafood is not just crucial for the health and safety of those who eat it. Preservation technology is equally essential as a means to maintain consumer confidence.
There are numerous ways in which the quality of fish can deteriorate, some benign and others potentially harmful.
Where to Get Seafood Preservation Products?
Tequisa has developed a range of safe, effective, and naturally sourced food additives for the fishing industry. If you are interested in preserved seafood, we invite you to view our industry-leading products in more detail and to contact us for a quote.
