How to keep seafood fresh
It refers to a fresh-keeping method that reduces the water activity by freezing, controls the growth and reproduction of microorganisms, and inhibits the activity of enzymes, thereby ensuring the quality of aquatic products. Among them, the two elements to realize Tibetan fresh include:
1 Moisture is a necessary condition for microbial reproduction. The Aw value of water activity required for bacterial reproduction is generally 0.91 to 0.98. As the temperature decreases, the Aw value also decreases, so freezing and preserving fish can effectively inhibit microbial reproduction.
2. The freezing of water has an inhibitory effect on the activity of enzymes in the fish body, which can effectively reduce the speed of protein decomposition in the fish body.
Freezing is an effective way to preserve the freshness of seafood products, but there are certain shortcomings in the preservation of food quality, for example, the freshness of food that has been deep-frozen for a long time is compared with the taste of fresh food. . There will be a certain gap. However, compared with the insurance method of adding additives to food, frozen fresh can maintain the original taste of seafood.