Is there a big difference in nutrition between frozen fish and fresh fish?

Many people think that the fish is fresh and nutritious, and the nutrition of frozen fish is not completely lost, but is well retained, which is related to the state of frozen fish, in the process of freezing, the growth of microorganisms is inhibited, that is, the state of the fish itself is almost frozen, so there will be no excessive nutrient loss, and in the case of good preservation of frozen fish, it still has good nutritional value after half a year. But inevitably, frozen fish is not as tender as fresh fish.

If in order to better preserve the fish, freeze the fish, the shelf life.

will be extended, so you can only exchange it for something else. Therefore, the taste of frozen fish is not better than that of fresh fish, because during the freezing process, the protein of the fish undergoes a series of changes due to low temperature, such as the decrease in enzyme activity, the gel type of protein, which is the reason for the decrease in taste, but the taste of frozen fish is still quite good. There is currently no technology that can guarantee that frozen fish does not lose all its nutrients during the freezing process.

Therefore, there will still be a certain difference in nutrition between frozen fish and fresh fish. But this difference is so small that it is almost negligible.

During the freezing process, some of the nutrients of the fish crystallize at low temperatures, and it is not possible to return all of them to the fish after thawing. However, the loss of nutrients is basically the same as the loss of nutrients caused by the environmental impact of fresh fish in the process of buying and selling, so the nutritional value of frozen fish is not much different from that of fresh fish. In terms of nutrition, myofibrin loses water during freezing, but after thawing, it can no longer combine with protein molecules to form bound water, so it cannot be reabsorbed by the fish, resulting in juice loss.

Proteins, vitamins.

Wait for the juice to slip away, but it doesn't matter.

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Yes. After the fish is frozen, the nutrients such as protein and fat are relatively stable and in large quantities. The nutrient loss of fish is mainly due to the crystallization of water in it, which destroys the cells, which leads to the destruction and loss of nutrients in it.

The longer the fish is frozen, the more nutrients are lost. <

After the fish is frozen, the nutrients such as protein and fat are relatively stable and in large quantities. The nutrient loss of fish is mainly due to the crystallization of water in it, which destroys the cells, which leads to the destruction and loss of nutrients in it. The longer the fish is frozen, the more nutrients are lost.

Yes. Although the fish is not as good as fresh fish after freezing, it is still nutritious, and the nutrients such as protein and fat are relatively stable and large in quantity.

The loss of nutrients in fish is mainly due to the crystallization of water in it, which destroys the cells, which leads to the destruction and loss of nutrients in it.

In general, the longer the fish is frozen, the more nutrients are lost. Freezing fish for a long time can lead to nutrient loss. The fish in the refrigerator should not be stored for too long, the refrigeration temperature of the household refrigerator is generally -15, and the best refrigerator can only reach -20, and aquatic products, especially fish, when the storage temperature does not reach -30 below, the fish body tissue will be dehydrated or other changes, such as crucian carp refrigerated for a long time, it is easy to appear rancidity of the fish body, changes in meat quality, inedible.

In the future, there will be yin and yang fish in the dragon team, and it is best not to put the fish in the garden garden before freezing, so that the nutrition will not be lost.

For people in inland areas, due to the long distance, it must be frozen to survive. Prevents spoilage, keeps it fresh and doesn't lose nutrients.

After the fish is frozen, the nutrients will be lost, but not much, and most of the nutrients will be retained after thawing.

After the fish is frozen, the nutrients are not lost, and the nutrients are still there.

Frozen fish is not only more tender and smooth than fresh fish, but it is also more nutritious, because the longer the fish is preserved, the more nutrients are lost.

That must be fresh fish with higher nutritional value. When a frozen fish is exposed to low temperatures, some of its nutrients will be destroyed.

Frozen fish, the protein nutrients will be destroyed, so there is no fresh fish, more nutritious, other foods are the same, frozen fish and fresh fish taste different.

Frozen fish, on the other hand, is further frozen and frozen in a chilled state, and the shelf life is greatly extended, up to several months.

In terms of nutritional value, in the process of freezing to form ice crystals, part of the combined water in the fish meat will be taken away, but these lost nutrients are only a small part and will not affect the core nutritional value of fish, so compared with frozen fish and live fish, the nutritional value will not be greatly reduced, which everyone can rest assured.

Frozen fish and chilled fish have their own advantages and disadvantages, frozen refers to the live seafood in a container with water, and then placed in minus 35 low temperature preservation, the general shelf life can be half a year to 1 year, this frozen seafood is suitable for long-distance transportation of seafood, such as we see in the supermarket hairtail, cod, yellow croaker, etc.

Chilled refers to the fact that after the fish is caught, it is covered with layers of crushed ice to keep it fresh, which is suitable for transporting seafood with a short distance and is generally stored for 1 day. Many fish buyers often mistakenly think that chilled fish is fresher and has high nutritional value, and most of them will buy chilled fish, and most of the frozen fish are more expensive than frozen fish.

But the fact is that the nutritional value of frozen fish has not been lost, and if it is allowed to thaw naturally, it will not affect the taste. In contrast, frozen fish is less likely to be contaminated with drugs than chilled fish, because the shelf life of chilled fish is relatively short, and many unscrupulous merchants will use a large amount of formaldehyde, chloramphenicol, malachite green and other drugs to preserve these chilled products and extend their shelf life. Fish soaked in the drug are difficult to distinguish with the naked eye, and there is a certain risk to human absorption.

The difference between chilled and frozen is as follows:

1. The storage temperature is different.

Chilling is to reduce the temperature to about 0 degrees; The freezer compartment of the refrigerator is mostly in the lower part, and the freezing reduces the temperature to below -18 degrees Celsius to facilitate the storage of products for a longer period of time.

2. The degree of freshness is different.

Refrigerator chilling is to maintain the freshness of freshly killed fish, shrimp, crabs and other seafood; And freezing is to freeze the seafood products, which can be left for a long time and lose the umami of the product itself.

3. Different modes of transportation.

The transportation equipment required for chilling is relatively high and cannot be transported in large quantities; Freezing is directly frozen, which is convenient for large-scale transportation.

4. The texture of the physical object is different.

Chilled meat is firmer and brighter in color; After being frozen at a low temperature, the meat will be slightly dry and deteriorate, resulting in a much worse taste.

Benefits of chilled versus frozen:

Chilled products are at the freezing point, the meat remains soft, and the low temperature prevents bacteria from multiplying, and the taste and nutrition are preserved to the greatest extent, making them more delicious than frozen products.

This type of freezing usually preserves the seafood by layering it with crushed ice. When we go to the supermarket to buy fish, we often see aquatic products placed on top of the ice pile, which is usually chilled. The chilled preservation method is suitable for seafood with a short transportation distance, and the time for chilled fish to leave the water is short, and the public often thinks that chilled fish is more fresh, and the market is more expensive than frozen fish.

Freshly pop fish are in a stiff stage just after they are slaughtered. At this time, the energy metabolism in the fish is still going on, and a series of biochemical changes occur. At this stage, small amounts of lactic acid and phosphoric acid are produced in the fish meat to inhibit the reproduction and growth of spoilage microorganisms.

At this time, the fish meat is still weakly acidic, the meat is also hard, and the protein in the fish tissue has not yet broken down to produce amino acids, which are the main components of umami. If you cook at this time, not only the taste is poor, but the nutrients cannot be fully absorbed by the body, and the acidic meat will also affect digestion. In addition, there may be some toxins, parasites or bacteria in the fish, and these harmful substances that do not die may also enter the human body.

It is only 2-5 hours after the fish is slaughtered that some of the enzymes in the fish meat begin to work to break down the protein into amino acids, making the fish delicious and tender. At the same time, the metabolism of the fish has stopped, most of the toxins have been excreted, and the bacteria have died, so this is the best time to cook. After 6 hours, the fish begins to rot and soften, microorganisms multiply, and the fish is prone to spoilage.

Therefore, if you want to eat delicious and nutritious fresh fish, it is best to slaughter it and store it in the refrigerator for two or three hours before making it. If it is placed indoors, the time is shortened to 1 hour when the room temperature is high, and extended to 5 hours when the room temperature is low.