Where does the delicious seafood come from?

Eating seafood means eating "fresh" After eating seafood for so many years, do you know where the freshness of seafood comes from? What kinds are there? Today we will learn the story of "fresh" from chemistry, biology, smell and taste.

Fresh flavor:

Seawater has a high salt content, and water runs from low concentration to high concentration, which is called osmotic pressure. A common example is that pickles "kill" water. Fish, crustaceans and molluscs in the ocean all contain quite high amino acids to increase the concentration of body fluids and keep a balance with the high concentration of seawater. Some amino acids are fresh and some are sweet, which forms the special flavor of seafood. The amino acid content of squid is not high, and the concentration balance is achieved by amines.

Fresh taste:

Rare is an amino acid salt, sodium glutamate. There is no particularly fresh tissue on the tongue, unlike sweet, sour and salty, but it is also a stimulus to the taste, which generally needs to be felt with the nose. People will feel that umami brings pleasure because it is the call of protein. Besides seafood, some fungi and mushrooms also have this thing. Roughly because of this, we have the word delicacies.

Hanging umami:

The kitchen is a secret that everyone knows, but do you know why? Sugar itself does not provide umami flavor, but it can provide compound flavor together with umami flavor. As a calorie taste, sweetness is naturally loved by people, even if it is small, it can increase people's goodwill. Therefore, sugar can enhance the flavor of taste buds, and the caramel flavor produced by sugar heating can also increase the flavor.

Fresh monosodium glutamate:

There is a big difference between monosodium glutamate and seafood itself. Usually, food gives us a complex taste, while monosodium glutamate gives us a single taste. Seafood contains many umami substances, such as nitrogen-containing extracts and aromatic organic compounds in fat. These substances complement each other and present a single flavor different from monosodium glutamate.

The ancients often said that there were five flavors, namely, sour, sweet, salty, pungent and bitter, but the word "fresh" could not be found. Umami is the signal of protein. Once people lack protein, they will be eager to eat umami, which is also one of the reasons for "longing". Fresh food, fresh food. Dishes such as "Fish Bite Sheep", "Braised Fish with Chicken" and "Stewed Crab with Bean Sprouts" are examples of the combination of delicious ingredients.