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| Explanation of UMM Lecturer Regarding Frozen Fish Nutrition (Photo: Special) |
Fish is one of the high protein foods. This food source is primarily composed of water, protein, fat, fatty acids especially omega-3 fatty acids, vitamins, and minerals. Unfortunately, not all fish are sold fresh. Some are sold frozen or have undergone freezing processes. Hanif Alamudin Manshur, S.Gz., M.Si., a lecturer in Food Technology at the Faculty of Agriculture and Animal Husbandry, Universitas Muhammadiyah Malang (UMM), explains that the freezing process of fish has its own advantages and disadvantages.
"In terms of content and nutritional value, frozen fish will naturally differ slightly because freezing can cause protein degradation and fat oxidation," he said.
He continues, frozen fish can provide health benefits if frozen while still fresh, processed hygienically, and frozen properly at temperatures between 0 to 18 degrees Celsius, adhering to food safety standards. Additionally, freezing should occur immediately after harvesting to lock in freshness and quality.
The freezing process aims to preserve or lock in the existing quality of the fish to prevent changes and extend its shelf life. Extended storage periods can lead to denaturation, which is the structural change of proteins without breaking covalent bonds due to various factors. This results in loss of biological activity and functional properties of proteins. Furthermore, frozen fish also undergoes protein oxidation, affecting the quality of the protein itself.
"Several components such as vitamins C and B are vulnerable to freezing and extended storage. Water-soluble nutrients can be lost along with water during thawing, decreasing their percentage," he explained.
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On the other hand, storing or preserving fish by freezing can extend its shelf life because microorganisms like bacteria found in fresh fish undergo dormancy or temporary inactivation. During this period, bacteria cease to grow and reproduce, slowing down the decay process.
"If both the storage and thawing processes are done properly, frozen fish remains safe for consumption even after being stored for a long time," he clarified.
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Although freezing can extend shelf life, it's advisable not to store frozen fish for too long to maintain its quality, both in terms of nutrition and sensory aspects. Ideally, the maximum storage period should be around 3-6 months.
"Nevertheless, buying fresh fish and freezing it yourself is much better. This guarantees quality and hygiene. If opting for commercially frozen fish, always check the packaging label for any added preservatives or substances. This is crucial as they can affect the fish's quality. We cannot know the details of the freezing process and how long the product has been stored since its initial freezing," he concluded. (dit/wil/fajr)
