Recently, there has been a lot of attention on live fish. When live fish are missing, the most embarrassing feeling in the heart is probably - frozen fish. After all, people in China have always had a road leading to Rome. When live fish could not be bought, the chopsticks for food goods also reached frozen fish who had not disappeared. Who called the fish from the ancient times are the big dishes on the dinner table. Every year, there are fewer weddings, funerals and marriages, but there is always no fish in the banquet. No way, no matter if you want to satisfy your appetite or if you want to get rich nutrition, fish are often “high-income†in the meat family. However, some people have such doubts. Compared with frozen fish and live fish, does the nutritional value of "frozen" disappear? Freezing is an important way of preservation Compared with chickens, ducks, pigs, sheep, and sheep, fish has more muscle water content, higher soluble protein content, rich in unsaturated fatty acids, fewer natural immune substances, and more bacteria attached to the gills and internal organs. The fish is weakly alkaline after death, more suitable for bacterial growth, it is also more susceptible to spoilage. Therefore, witty food ancestors invented chilled fish and frozen fish in order to transport distant fish to the table of their own homes and allow more people to taste the deliciousness of different types of fish. The chilled fish is used to cool the ice, so that the fish is prolonged in the post-mortem stiffness period, which is equivalent to letting the physiological state of the fish cells “fixed†at the moment of death. So the taste and taste of chilled fish is similar to that of live fish. However, fresh chilled fish can only be kept for a few days, and we want to eat fish species that have been caught in remote seas and rely on longer-term and more stable preservation methods. In the frozen state, the activity of the enzyme and the growth of microorganisms are suppressed, and the shelf life of the fish is also greatly extended, usually up to several months. So the appearance of frozen fish is to allow us to taste the fish species in distant seas. Freezing does not affect the nutritional value of the core But for everyone, what is most concerned about is what happens to fish after freezing compared to live fish. First of all, from the taste, the frozen meat does not have fresh fish. This is mainly due to the freezing of water inside the fish to ice crystals during the freezing process, resulting in frozen degeneration of fish protein and a series of changes in physical and chemical properties, including changes in the spatial structure and hydrophobicity of the protein, and decreased gelling and water retention. Lower salt-soluble protein content, reduced ATPase activity, etc., resulting in decreased fish quality and taste. Second, from the nutrition point of view, the same species of fish does lose some of its nutrition after freezing. Because when the fish is frozen, the moisture in the muscle fibers of the fish will form ice crystals, but when it is thawed, there is no way to polymerize with protein molecules and it cannot be absorbed back into the fish meat. The loss of this juice is accompanied by the loss of a small portion of water-soluble nutrients such as soluble proteins, salts, and vitamins in the fish. However, this loss does not affect the core nutritional value of fish. If this loss is also true, you have to remind you that, in fact, during the holding process of live fish, due to factors such as oxygen in the local water environment, temperature, pH value, accumulation of excrement, and fish damage caused by fishing, etc. Affected, there will be a decline in quality, as there is a certain degree of nutritional loss. Therefore, compared with live fish, frozen fish can be fragrant on the taste, but there is no significant difference in nutritional value. What's more, unless you go to the beach for a holiday, most of the common live fish are farmed freshwater fish. Deep-sea fish with higher nutritional value are basically frozen. Therefore, the nutritional value of fish also depends on the type of fish, and cannot be judged simply by whether or not it is a live fish. To give up the frozen fish in the deep-sea is not worth the gains, it is better to treat live fish and frozen fish as equals. Outstanding nutritional advantages of fish In fact, whether it is a live fish or a frozen fish, it is a delicious and nutritious ingredient that is indispensable in the dietary structure. Because of the prominent nutritional advantages of fish has always been praised. Most fish have a fat percentage of less than 5% and protein content as high as 15%-20%. The Chinese, who consume the most pork, account for an average of 37% of fat and a protein content of only 13.2%. Moreover, the fat in livestock and poultry meat is mainly saturated fat, and excessive intake may increase the risk of cardiovascular and cerebrovascular diseases. Fish is rich in unsaturated fatty acids, helps reduce blood fat, lower cholesterol, protect cardiovascular and cerebrovascular health. For pregnant women and infants, fish is a good thing. Especially in some deep-sea fish, polyunsaturated fatty acids, such as the famous DHA, are very beneficial to brain development. In addition, fish is also rich in vitamins A, D, E and other nutrients the body needs. Natural pigments are food pigments obtained from natural resources. Pigments extracted mainly from animal and plant tissues and microorganisms (cultures), in which vegetative colorants predominate. Natural pigments not only have the function of coloring food, but also have physiological activity. Natural Pigments,Natural Color Pigment Capsanthin,Food Pigment Capsanthin,Natural Pigment Gardenia Yellow Allied Extracts Solutions , https://www.alliedadditives.com
Natural pigments generally come from natural ingredients, such as beet red, grape and pepper. These foods have been recognized and accepted by the majority of consumers. Therefore, natural pigments from these food sources are more favored by consumers and safer to use. Most of it comes from plant pigments.
Our company can provide caramel, carmine orange, gardenia yellow, red koji, chili red, turmeric, β -carotene and other natural pigment products.
Frozen fish fresh and nutritious?