Is the yellowed frozen hairtail damaged

The yellowing of frozen hairtail may be a sign of spoilage, or a natural phenomenon caused by fat oxidation or improper storage. If the fish meat has a strange odor, stickiness, or loose texture, it usually indicates that it has gone bad; If there is only a color change but no odor, it may be an oxidation reaction. During the freezing process of frozen hairtail, the fat in the fish meat undergoes an oxidation reaction when it comes into contact with oxygen, causing the surface to gradually turn yellow. This situation is more pronounced during long-term freezing or inadequate packaging. If the storage temperature is unstable or repeatedly thawed and frozen, it will accelerate the process of fat oxidation. At this point, although fish meat is edible, its nutritional value decreases and its taste deteriorates. It is recommended to consume it as soon as possible or discard the severely yellowed parts. During inspection, observe whether the fish meat maintains its original elasticity and rinse it with clean water to determine freshness by smelling the odor. When hairtail deteriorates, microbial reproduction and decomposition of proteins can produce odors such as ammonia and sourness, while the fish tissue is damaged, resulting in a sticky or loose texture. If there is no rebound, cloudy and sunken fish eyes, and blackened gills after thawing, it indicates spoilage. This type of fish meat may contain a large amount of bacteria and histamine, which can easily cause food poisoning symptoms such as abdominal pain and vomiting after consumption, and must be discarded. It is recommended to store frozen hairtail in a sealed container below -18 ℃ and avoid contact with air. It can generally be stored for 3-6 months.

It is recommended to use a vacuum sealed fresh-keeping bag for daily storage of hairtail, and freeze it in sections to avoid repeated thawing. Before consumption, check the color and odor. Slight yellowing can be removed from the surface and then braised or fried. High temperature cooking can reduce oxidative effects. If given to children, the elderly, or those with low immunity, fresh hairtail with a silver white color and no odor should be chosen. Long term frozen fish can be regularly inspected to avoid storage beyond their shelf life.