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 kinds 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 cell “fixed†at the moment of death. So the taste and taste of chilled fish is similar to that of live fish.
But chilled fish can only be kept for a few days, and we want to eat fish species that are caught from distant seas and rely on longer-term, 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 fact that during freezing, the water inside the fish freezes to ice crystals, causing frozen denaturation of the fish protein and a series of changes in physical and chemical properties, including changes in the spatial structure and hydrophobicity of the protein, and reduced 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 myofibril of the fish will form ice crystals, but when it is thawed, there is no way to polymerize with the 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, 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 imparted with frank 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, both live fish and frozen fish are delicious and nutritious food ingredients that are 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, with 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.
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