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When shrimps are excessively soaked in phosphates, which are commonly used as preservatives, for over 6 hours,
their volume and weight can increase by up to nearly 45%. While large corporations adhere to the legal standard of 2% increase in weight as a result of soaking,
in most retail markets where shrimps are distributed,
they are practically distributed indiscriminately without any standard.
their volume and weight can increase by up to nearly 45%. While large corporations adhere to the legal standard of 2% increase in weight as a result of soaking,
in most retail markets where shrimps are distributed,
they are practically distributed indiscriminately without any standard.
When shipping sea squirts, if freshwater ice is added to the tank instead of seawater ice for temperature control,
the sea squirts, in order to defend against freshwater, absorb seawater, resulting in an increase in volume and weight by up to nearly 30%. Although a 3% loss due to the issue is accounted for, whether it is at an appropriate level is a separate matter.
the sea squirts, in order to defend against freshwater, absorb seawater, resulting in an increase in volume and weight by up to nearly 30%. Although a 3% loss due to the issue is accounted for, whether it is at an appropriate level is a separate matter.
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Source: Photo news published on August 28, 23 by the Presidential Office.
LinksUp supplied domestic seafood ingredients to the in-house cafeteria.
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