Does frozen seafood actually have enough nutrition and freshness?

When it comes to frozen seafood, many people do not like it because they think it has been left for a long time, losing all the nutrients and not as fresh as when it was fresh. Some people are afraid of being poisoned or eating frozen seafood will affect long-term health but in fact they are not as they once thought.

If seafood, after being caught, is fully chilled, when it is brought to the port for freezing and the intermediaries are maintained at the necessary level, the freshness and nutrition are still very secure, and even more than other types. defrosted sold during the day at markets. If seafood has gone through processing, improper freezing or too long, the meat should not be eaten because this case is very susceptible to poisoning or abdominal pain.

Master Bui Thi Minh Thuy, Senior Lecturer of Food Technology Faculty of Saigon University of Technology talked about this issue:
“Food freezing is a modern method implemented in advanced engineering countries, because extremely fast freezing cold products ensure the integrity of the raw quality (nutrition) of the raw material. head.
Currently frozen is the most appropriate technical measure for the food processing and preservation industry. In this way, the seafood retains almost the original character of the shape as well as the nutritional quality inside. Because at low temperatures, microorganisms will freeze so it will sleep and not damage food. Freezing not only inhibits chemical and biological changes, but sometimes also increases the quality of some vegetables and fruits, such as fruits, will accumulate more pectin, softer from that. chemistry and absorption value will increase.
When cold storage is used, the water in the food has not turned into ice, ie there is no freezing. It only preserves food for one week to several months depending on type. Want to preserve longer from three to four months to several years, it must be frozen.
For fresh seafood, it should be stored at a temperature of 0-4 degrees Celsius, but in Vietnam it is always hot, the outside temperature is 30-40 degrees Celsius, so storing with a little stone on the surface is complete All are not guaranteed, seafood will be easier to produce toxins, reduce nutritional quality, so it should be preserved by frozen to ensure quality ”.

Things to know to eat safe seafood:

Only frozen seafood should be defrosted in a natural way so do not disintegrate with a microwave oven. That is, when the fish wants to eat, they should leave the cool compartment for 12-24 hours to melt the stone before making a preliminary treatment, but they want to be faster because there is no time, like the shrimp, you should let it be discharged under cold or immersed water in the pot country. Absolutely do not leave the fish in the sun or put in hot water to melt the ice because it will cause bacteria to proliferate. Hot external water will alter food quality or will alter outer packaging affecting long-term health.
 – Frozen seafood should be cooked at a higher temperature than fresh food because when frozen below -18 degrees the bacteria has been closed, slowing down the development process. But if stored poorly or during long transportation, they are often invaded by bacteria and easily proliferate. So to ensure safety, it is best to cook with a big fire to kill all bacteria.
 – When preserving seafood in the freezer, do not mix with cooked food because their fishy smell is very easy to affect the taste of other foods, and create conditions for bacteria to invade each other. faster.
 – Oily fish such as tuna and swordfish should not be frozen because it is not suitable.
 – Shrimp, crab, snails, clams should only be frozen for a few days and not for long. Processing should be finished and ready for freezing to ensure quality, deliciousness and not lose meat. Shrimp to frozen should not be steamed, boiled, but should only be rimmed, stocked.


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