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Fish and shellfish undergo physical changes in their meat quality during preservation and processing. Simply put, the hardness of fish has changed. In general, the physical properties of fish are often measured by so-called non-destructive tests such as force buffer assays, creep assays, and destructive tests such as shear force, breakage, and depth. Through the determination of these physical indicators can determine the fish in a stiff, frozen state, and so on, and then study the structure of fish, shellfish meat and composition, study the physical effects of storage and preservation methods on fish, shellfish and so on.
Shrimp produce black spots on the cephalothorax and tail during cold storage. This is due to the presence of phenolic enzymes in crustacean body fluids that can oxidize tyrosine to melanin. Even at low temperatures, the reaction can proceed slowly. It can be treated with reducing agents such as ascorbic acid or acidic sulfite.
The body surface of fresh molluscs, squid, and other molluscs has a uniform color distribution. As the storage period increases and the freshness decreases, the body surface gradually turns white. The reason is that the pigment cells are loose and the body surface is uniformly distributed dark brown spots. During the fresh-keeping process, the freshness decreases and the pigment cells shrink. At this time, the body surface turns white, and as the freshness continues to decrease, when the pH value reaches 6.5 or more, the eye pigment cells in the pigment cells dissolve and diffuse, making brown spots in the meat. Disappearance causes the body surface to appear whitish, so the freshness of mollusks can be judged based on their color changes.
Thankfully, fresh-keeping techniques for mollusks such as shrimp and squid and squid have been tackled. The Jiangsu Agricultural Technology Research Center of China Agricultural Technology Association and Jiangsu Nantong Youpu Preservation Technology Co., Ltd. have successfully developed the “Fresh Shrimp Ling†No.1 and No.2 fresh-keeping agents and the “Fresh Fresh Crystal†preservatives. "Shrimp Spirit" No. 1 and No. 2 are made of high-quality antioxidants as their main raw materials, which can effectively inhibit the activity of enzymes, prevent protein denaturation, and prevent the use of color change for protein degradation, so as to achieve the purpose of color protection and preservation. Prawns, crabs, etc. In combination with the non-polar groups in aquatic products, fresh crystals can regulate the quality of aquatic products and make them deviate from the isoelectric point (the water holding capacity of aquatic products at the isoelectric point is the lowest), so that they can retain water and keep fresh. The effect; it can also promote the decomposition of colored substances in aquatic products into colorless substances, play a role in decolorization and whitening. At the same time, this product can also play a role in disinfection, sterilization and reduce microbial indicators, suitable for peeled eel, cuttlefish and octopus.
According to reports, products processed using the above preservatives comply with FDA and EEC regulations.
Aquatic product processing and preservation technology
With the improvement of people’s living standards, the requirements for the freshness of catches are also increasing. In China, fresh seafood sales account for 65% to 70% of the total catch. Among the remaining fresh-keeping processed products, 70% are frozen and kept fresh. Thanks to advances in technology, some technologies that are better than refrigerated and fresh-keeping have emerged, and one of them is the preservation of aquatic products. The promotion and use of preservatives that can ensure the safety, palatability, nutrition, and freshness of aquatic products is not a revolution in China's traditional methods of processing aquatic products. These preservatives can inhibit the growth of bacteria and make the surface of the fish look good and beautiful.