The reason for the strong fishy smell of frozen chicken

The strong fishy smell of frozen chicken is mainly related to improper storage, residual blood and water, fat oxidation, incorrect thawing methods, and repeated freezing and thawing.

1. Improper storage

Failure to meet freezing temperature standards or prolonged refrigeration time can lead to the breakdown of chicken protein, resulting in the production of fishy sulfides and ammonia compounds. The temperature in the freezer of a household refrigerator should be stable below minus 18 degrees Celsius, and the freezing storage time of chicken should not exceed 3 months. When storing, it is necessary to tightly wrap it with plastic wrap to isolate it from the air and avoid mixing it with other strongly scented foods.

II. Residual Blood Water

Incomplete bleeding during slaughter or insufficient cleaning before freezing can release iron ions during the freezing process, which react with fat to produce a metallic odor. After purchasing pre cooled fresh chicken, it is recommended to soak it in water for 20 minutes and change the water multiple times to thoroughly remove blood from the bone cavity and muscle tissue.

III. Fat Oxidation

Unsaturated fatty acids in subcutaneous and intramuscular fat of chicken meat will still slowly oxidize at low temperatures, producing aldehydes and ketones as volatile substances. Especially when the chicken skin comes into contact with air, it is more likely to produce a crackling smell. Excess fat can be removed during processing, or a small amount of lemon juice can be applied to delay oxidation.

4. Incorrect Thawing Method

Thawing at room temperature can cause a rapid increase in the surface temperature of chicken meat, accelerating microbial growth and protein breakdown. It is recommended to use the slow thawing method in the refrigerator. Place the chicken in a fresh-keeping box and refrigerate for 12 hours, or soak it in a sealed bag of cold water and change the water every 30 minutes, keeping the water temperature below 10 degrees throughout the process.

Fifth, repeated freezing and thawing

Multiple freezing can damage the structure of muscle cells, causing more juice to be lost and myoglobin to be released with each thawing. These iron rich liquids produce a strong fishy odor when in contact with air. It is recommended to pack as needed, cook immediately after thawing, and refrigerate the remaining cooked meat for no more than 2 days.

When purchasing, pay attention to whether the surface of the chicken is sticky or gray green, which are signs of spoilage. Before cooking, marinate with ginger slices, cooking wine, or milk to remove fishy odors, or use strong flavored methods such as braised pork or curry to mask off odors. Long term consumption of frozen meat with severe oxidation may cause gastrointestinal discomfort. It is recommended to prioritize frozen fresh chicken and consume frozen meat within one month. If the fishy smell is accompanied by a distinct putrid odor, it should be immediately discarded to avoid food poisoning.