Frozen Fish Has the Same Nutritional Value as Fresh Fish
One of the most significant challenges in the food industry is maintaining product quality over an extended period. Fish and fishery products are highly perishable and experience rapid quality degradation during harvesting and processing due to a combination of chemical, physical, and microbiological changes. These changes, which affect the chemical composition, nutritional value, freshness, quality characteristics, and microbiological safety of fish and fishery products, can be addressed through freezing.
Freezing is an effective method to preserve the quality of fish and fishery products for a long period. According to research by Gertrud Cappeln (M.Sc), Nielsen, and Jessen, frozen fish stored for up to three months under ideal conditions (low and stable temperatures) cannot be distinguished from fresh fish in terms of color, taste, and texture. The freezing process also helps maintain the chemical composition, nutritional value, freshness, quality characteristics, and microbiological safety of the fish.
The Benefits of Fish Freezing
- Minimal Meat Changes: Freezing causes minimal changes to the fish meat, allowing the fish to retain its quality.
- Long-term Storage: Fish can be stored for months, preventing spoilage and reducing waste.
- Large Storage Capacity: With adequate cold storage capacity, large quantities of fish can be stored safely, making it a valuable food stock.
- Long-distance Transportation: High-quality fish can be transported in frozen condition over long distances, such as for export to areas where fresh fish is scarce, even overseas.
- Consumption of Fish from Remote Waters: Fish caught in remote waters can still be consumed in urban areas (or vice versa) with its quality intact, without the risk of spoilage during transportation.
The Challenge of Fish Freezing
- Quality Deterioration Due to Improper Storage: The quality of fish can deteriorate if storage is not done correctly.
- High Costs: Freezing requires sufficient power or fuel to operate the freezer. This can be minimized with good storage management.
- Lack of Consumer Education: Consumers often prefer fresh fish over frozen fish due to a lack of education that frozen fish can maintain quality similar to fresh fish.
- Difficulty in Identifying Spoiled Fish: It is difficult to identify whether frozen fish has spoiled until it is thawed.
Frozen Storage is a Solution to Avoid Food Waste
Food waste, or food loss and waste (FLW), is a significant issue that is being discussed globally today. According to the Food and Agriculture Organization (FAO), several factors can contribute to food loss and waste (FLW). Some of these include the processing of low-quality raw materials, slow freezing processes, incorrect storage temperatures, temperature fluctuations, non-frozen water, damage caused by freezing, vapor migration, and exposure of frozen products to air, all of which can lead to food loss and waste.
Therefore, freezing and frozen food storage can serve as a solution to extend the shelf life of perishable foods, ensuring they remain suitable for consumption over the long term while retaining their nutritional value. Ultimately, the freezing and frozen storage process can help minimize food loss and waste.
Tilapia Fish from Regal Springs Indonesia
Regal Springs Indonesia is a perfect example of a standardized and strictly monitored fish freezing process. The tilapia, farmed in oxygen-rich freshwater lakes, undergoes a comprehensive process from farm to table that preserves its nutrition and freshness until it reaches the consumer’s plate. Thus, Regal Springs ensures that the fish reaching consumers is of high quality and environmentally friendly.
Freezing fish is not just a solution for long-term storage but also a way to maintain the quality and nutrition of the fish, while supporting environmental and economic sustainability. By choosing high-quality frozen fish, such as tilapia from Regal Springs, you can enjoy the health benefits of fish while contributing to environmental sustainability.
