This is quite different from pork, beef and lamb.Instead, pork, beef and lamb, after storage, the processing still retains a delicious taste, as long as you do not store them for too long.

To know why seafood is "not delicious" after death, you must first understand the changes that occur in seafood after death.

Seafood is rich in protein and unsaturated fatty acids, and because they live in water, different parts of the body often carry many bacteria and other microorganisms.It can be imagined that after the seafood dies, bacteria and other microorganisms will lose the restraint of the immune system of the seafood and will multiply quickly in the "promised land" filled with protein andThis fatty acid causes seafood to be damaged.

Soon, the enzymes in seafood will begin to decompose protein, causing elastic and toned muscle tissue to be destroyed, becoming loose and friable, the taste will be worse;

Oxidized unsaturated fatty acids are oxidized to produce different odors, such as aldehydes, ketones, cumens, styrene, ethyl acetate and other volatile substances;

Myoglobin is oxidized to metmyoglobin, which makes the seafood pink and red initially turn gray, brown and the rapid reproduction of bacteria will also cause the appearance of black and gray spots on the seafood surface;

Therefore, once the seafood dies, the quality, smell and color of the meat will quickly change, and the color and flavor will decrease comprehensively, making the dish naturally not delicious.

In fact, until then [the taste and quality of] it was fine, it was not as good as it was.Some types of seafood emit toxic substances harmful to the human body after death, even more dangerous.For example, tuna, mackerel and sardines are rich in histidine.If they are not stored properly after death, bacteria are easy to convert histidine into histamine in high temperature environments.

Histamine can cause food poisoning, rash, headache, vomiting, diarrhea and even shortness of breath, coma and other serious conditions.Therefore, if you want to eat seafood safely, you must be cautious about choosing seafood species and avoiding toxic or toxic species.

The freshness of seafood is also a double -edged sword

Fresh seafood does not even need to spice, just boiling in water will usually be extremely sweet.And the fresh the seafood, the more clear the sweetness.

The tasty taste of seafood (sweetness) of seafood mainly comes from the amount of "amino acid to create a rich taste of umami" in the body."Amino acid has a taste of umami" to refer to a special amino acid with a special taste of umami, such as glutamic acid, aspartic acid, phenylalanine, glycine, tyrosine ... Among them, sodium glutamate, sodium salts of glutamic acid, is the main ingredient of monosodium glutamate.The content of glutamic acid and aspartic acid in seafood is generally high.

At the same time, there are a large number of nucleotides in seafood, such as adenosine monophosphate, inosinic acid and guiseyl acid, which can increase the flavor of glutamic acid, aspartic acid and other Umami amino acids, creating naviMore delicious at the next level.In addition, fresh seafood also has a mild sweetness mainly from glycogen in meat and some slightly sweet amino acids such as glycine, alanine.

Studies have shown that glutamic acid content, Inosine disodium monophosphate and adenine nucleotide in shrimp, sea crabs higher in shrimp, freshwater crabs.This is probably one of the reasons why seafood is better than Song Seafood.

But these umami seemed to be a double -edged sword.When seafood is still alive, the above -mentioned Umami substances are continuously produced and accumulated, causing "sweet" seafood but when the seafood dies, they begin to decompose quickly, significantly reducing the ability to eatseafood:

- After the amino acids create a decomposition Umami flavor, it will release the strong, uncomfortable ammonia.Some amino acids containing sulfur after decomposition will also produce hydrogen sulfide, giving off the smell of rotten eggs;

- Glycogen once brought sweetness to the meat also accelerated the process of decomposition and release of lactic acid, causing seafood to taste sour;

In addition, there is a substance called trimethylamine oxide that exists in seafood, which can bring fresh flavor to seafood.However, after the seafood dies, it will quickly decompose and create Trimethylamine and Dimethylamine and the sweetness of seafood brings a strong fishy smell.The smell, sour, fishy smell mentioned above will make people look at the seafood to death.

4 tips to choose fresh seafood, eat both sweet and delicious meat

If you want to eat fresh seafood, the most convenient way is to go to fishing boats and eat during fishing;The best thing is to wait on the shore and buy seafood just caught from fishing boats.But if you do not live in coastal areas, these methods are not convenient for modern people.We can only go to the market or supermarket to buy.So you will definitely need the following tips:

- Priority to live seafood: It should be noted that in living seafood, you also need to pay attention to their movement speed and reaction.You can touch it lightly with a fish grab.Whether fish, shrimp, crabs or shellfish, faster moves and respond to faster external stimuli is often fresher.

- Check the quality of meat: Meat firm, elastic and not sticky when touched, proving that the protein has not decomposed and seafood is fresher.

- Weight weight: After the seafood dies, nutrients such as protein decomposed will cause the weight of seafood to decrease.Therefore, it is best to choose the types of seafood of the same size, "handheld" and tend to be more delicious.

- Try not to buy too much: It is best to buy now and eat immediately.If you do not eat all seafood to buy at home, you can also be divided into small parts and store in the freezer.In this way, you can defrost each one to avoid the effects of defrosting and frozen many times on meat quality.

Source and photo: Eat This, QQ