Seafood is the most valuable nutrient in terms of nutritional components. Its high protein content, the presence of almost all amino acids found in nature make aquatic products rich in vitamins and high biological value valuable.
Seafood, besides its value, is the fastest degrading and fastest smelling nutrient among the available nutrients. If the fish is not kept in proper conditions after being caught, it may smell foul within a few hours.
Therefore, after seafood is stored or harvested, it should be protected, transported and handled with appropriate techniques.
Freezing method during freezing of food, big effects of ice crystals formed
If the nutrient is frozen quickly, especially in the range of -10 C to -50 C, the crystals will be small. Crystals remain inside the cell, it does not break the H membrane. It does not tear the connective tissues between the cells.
The quality of the nutrient is preserved as the connective tissue and cell in the food are not broken down.