Does Frozen Shrimp Retain Its Inherent Nutritional Value?​

Fresh seafood is considered a favorite dish of many people, including fresh shrimp. However, in some countries with unfavorable climatic conditions and geographical locations for cultivating this type of aquatic product, frozen shrimp is considered a popular choice thanks to its convenience and availability. long-term preservation ability.

However, does frozen shrimp retain its original nutritional value when compared to fresh shrimp? Please explore the article below to get a more specific perspective on the Nutritional Value of Frozen Shrimp.

Freezing Process and Impact on Nutrition.

Normally, fresh shrimp will be processed immediately after harvest to ensure quality and freshness at the best standards. Depending on the finished product requested by the customer, this process will often include steps such as: Cleaning, Processing according to required specifications, Rapid cooling and Packaging. Although the Individual Quickly Frozen (IQF) method has been applied to prevent the growth of bacteria and preserve Frozen Shrimp for a long time (24 months), there are still some factors that affect the nutritional value. Nutrition of Shrimp is as follows:

• Water Content: Freezing causes the water content of shrimp to change. This leads to nutritional components such as Protein and Vitamins in shrimp also changing.
• Packaging Quality: After processing, if shrimp is not tightly packaged and stored at standard temperatures, there is a high possibility that oxidation will occur, reducing a small portion of the nutritional content in the shrimp. shrimp.

Compare Frozen Shrimp and Fresh Shrimp

In the case of Frozen Shrimp produced in a standard environment, most of the basic nutritional ingredients such as protein, vitamins and minerals are retained, without too much loss during processing. Some highlights mentioned include:

• Protein: The protein content in Frozen Shrimp is still maintained at a high level compared to fresh Shrimp.
• Vitamins and Minerals: Some key vitamins such as B12 and minerals such as Selenium will not be significantly reduced during the freezing process, retaining the original nutritional value of Shrimp.

Benefits and Disadvantages of Frozen Shrimp products

• Benefit:
  • Convenience: Frozen Shrimp can be stored at standard temperatures for 24 months and can be easily removed for use when needed.
  • Food Safety: Freezing shrimp immediately after processing helps minimize the impact and growth of bacteria, as well as maintain the freshness of shrimp when thawed for use
• Disadvantages:
  • Reduced Nutritional Content: Although most of the nutrients in Shrimp are still retained after processing and freezing. However, factors such as packaging quality, transportation, etc. can lead to a small amount of nutritional content being lost.
  • Shrimp quality: Frozen shrimp of poor quality, past its expiration date or not stored at the appropriate temperature,... will affect the taste and texture of the dish, as well as the health of consumers.

So How To Choose High Quality Frozen Shrimp?

To make sure you are using the right type of high quality Frozen Shrimp, keep the following in mind when shopping:

• Check the Packaging: Choose shrimp whose packaging is sealed and not torn. Make sure shrimp is stored at the standard temperature of frozen goods when purchasing.
• See Production Date: Fresher crayfish is better, because they usually retain their nutritional value better.
• Odor Test: Shrimp should have the mild odor of frozen seafood and show no signs of decomposition. The structure of the shrimp remains intact after freezing, not broken in half, broken or crushed.

Conclusion

Although there will be some slight changes in handling, freezing and packaging; But in fact, Frozen Shrimp will still retain most of its inherent important nutritional value.

Frozen Shrimp will provide a convenient and safe choice for you and your family's diet. With proper selection and storage, you can experience all the nutritional benefits of Frozen Shrimp without worrying too much about quality loss.