Fish has always been the love of mankind since ancient times. Regardless of whether it is a holiday or a wedding or funeral, it is indispensable in banquets. Fish not only tastes delicious, but its nutritional value is indeed "highly valuable." If we don’t want to eat live fish, would we like to eat frozen fish? Will nutritional value be discounted?
Freezing is a way of keeping fresh fish
Compared with poultry, fish has more water in muscle tissue, higher soluble protein content, rich in unsaturated fatty acids, fewer natural immune substances, more bacteria attached to fleas and internal organs, and weak alkaline after death, which is suitable for bacterial growth. These characteristics make fish more susceptible to corruption than poultry meat and are not easily preserved. There are three main forms of fish on the market: fresh fish, chilled fish and frozen fish.
Live fish do not have to say more, is the first choice when many people buy fish. The chilled fish is used to cool the ice, so that the fish after the death of the stiff period of extension, equivalent to the physiological state of the fish cell "set" in the moment of death. So the taste and taste of chilled fish are similar to those of live fish.
However, not all species of fish can buy fresh, such as nutritious deep-sea fish. The chilled fish can only be stored for a few days. In order to eat some fish species that are caught from distant seas, it is only necessary to rely on a longer-term, more stable preservation method, that is, freezing. Frozen fish is frozen and frozen after being frozen. At this time, the activity of enzymes and the growth of microorganisms are inhibited, and the shelf life of fish is greatly extended, usually for several months.
There is a difference between fresh fish and frozen fish
From the point of view of the taste, in the freezing process of the fish, the internal moisture freezes to form ice crystals, which will cause the frozen degeneration of the fish protein and bring about a series of changes in physical and chemical properties, including changes in the spatial structure and hydrophobicity of the protein, gel properties and water retention. Reduced sex, lower salt-soluble protein content, decreased ATPase activity, etc., these will cause the decline in the quality and taste of fish, making the meat harder and less tender.
From the nutritional point of view, the ice water inside the frozen fish will take away the combined moisture from the muscle fibers of the fish. When thawing, these thawed waters can no longer polymerize with protein molecules to form bound water. They cannot be absorbed completely and return to the fish meat, causing sap loss. Loss of juice is accompanied by the loss of a small portion of water-soluble nutrients such as soluble proteins, salts, vitamins, etc., which can be said to reduce the nutritional value of fish to some extent. However, this loss does not affect the core nutritional value of fish.
Therefore, compared with fresh fish, the frozen fish owed slightly to its taste, but there was no significant difference in nutritional value. More importantly, to discuss the nutritional value of fish, in addition to looking at preservation methods, it is necessary to look at the species. The common live fish in supermarkets are mainly freshwater fish, while deep sea fish are mostly sold as frozen fish. If it is to pursue food and drink blindly, it will only be possible with deep-sea fish whose nutritional value is extremely high.
In life, many people like to eat fish, but do not know what the fish should do. Today, Dr. Chung introduced the practice of several fish for everyone and hopes to help everyone.
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