About Frozen Fish

<p>Seafood is naturally encountered every day in our lives, especially those fresh and delicious fish, which has always been an indispensable delicacy at our dinner table.</p><p><br></p><p>Many of us think that the <a href="https://www.longshengfish.com/product" rel="noopener noreferrer" target="_blank">frozen fish</a> is not fresh, so we must not freeze it. Or after freezing, this nutrition is gone, and the unique nutritional value of the fish itself no longer exists. Is this really the case? Let me explain to you in detail. In fact, fish can also be frozen, and its own nutrients will not be lost with freezing.</p><p><br></p><p>1. Freezing was originally an important preservation method</p><p><br></p><p>In fact, we have all eaten chicken, duck and beef. There is actually an essential difference between these meat and fish, that is, the fish itself has a very high water content. Because it itself lives in water, it is understandable that the water content of the muscles in fish meat will become very high. One of these ingredients will also increase the content, and that is the soluble protein in fish. These will be accompanied by an increase in water content, and gradually increase. However, there is another very important feature of fish meat, which is because there are a lot of unsaturated fatty acids in fish meat. It is also because it has relatively few natural immune substances, so the fish itself actually has more bacteria. For example, in any part of its gills or internal organs, there are often very many bacteria attached.</p><p><br></p><p>Many of these bacteria do not mean that we can’t eat it. It’s just that after the fish dies, the fish meat is mainly weakly alkaline. This environment is more suitable for the growth of bacteria, so the fish meat is also more difficult to preserve and is very easy to spoil. . For future cold storage, this was originally a very important reason, and it was also an opportunity.</p><p><br></p><p>As a delicacy that has existed on our dining table thousands of years ago, thousands of years ago, in order to transport fish from a distant sea to their hometown, after countless attempts, people finally came up with a method of freezing the fish. The deliciousness is preserved, so that people who are not on the beach can pass the fish below.</p><p><br></p><p>Before freezing technology appeared in the first place, ice cubes were often used to cool it down, just to keep the fish meat as similar to the taste of fresh fish as possible, but this method can only be stored for a few days, not long Save it. Therefore, the subsequent emergence of freezing technology finally allowed people to use it in the preservation of fish. At this time, freezing fish itself is a very important way to preserve freshness. During the freezing process, the nutritional value of the fish will not be lost.</p><p><br></p><p>2. Freezing does not affect the nutritional value of fish</p><p><br></p><p>Freezing itself is to maintain its activity as much as possible, and to extend the shelf life of fish as much as possible. There is indeed a certain taste difference between <a href="https://www.longshengfish.com/product" target="_blank">frozen fish </a>and fresh fish. After all, even if it is frozen, it will turn the water in the fish into ice crystals. For its protein, freezing will also cause a series of changes in its physical and chemical properties. A series of changes in structure or protein content will eventually lead to changes in our taste and quality of fish. The drop.</p><p><br></p><p>but! As far as the nutrition of fish is concerned, he will lose part of it as much as possible, but most of the nutrition is preserved. Those lost nutrients are often frozen by the water in the fish meat, and there is no way to completely restore it after thawing, so there is no way for the water to return to the fish. Often the water contained in these universes will also take away a small part of water-soluble protein. But to put it bluntly, these losses are really very small, and the proportion of them should often not be calculated.</p>