lautnusantara.com_ Indonesia, as a maritime nation with abundant marine resources, has a vital fisheries industry. However, maintaining the quality and safety of fishery products from catch to consumer poses a significant challenge. One of the key solutions to this challenge is ensuring the correct temperature during handling and storage, and a minimum temperature of -18 degrees Celsius plays a crucial role.

Why is such a low temperature so important? The answer lies in its ability to inhibit the activity of spoilage-causing microorganisms. Bacteria, fungi, and other microbes multiply rapidly at higher temperatures, damaging the texture, taste, and even making fishery products unsafe for consumption. By freezing products to -18°C, we effectively "put to sleep" these microorganisms, halting or significantly slowing down the spoilage process.

More than just preventing spoilage, freezing at -18°C also greatly contributes to maintaining the quality of fishery products. The rapid freezing process at this temperature results in the formation of small ice crystals within the fish cells. These small ice crystals minimize physical damage to the muscle tissue of the fish, so that when thawed, the meat texture is better preserved, not mushy or losing a lot of liquid. In addition, the natural taste and aroma of the fish are also better retained.

Imagine the difference between fish that is frozen slowly at a non-optimal temperature and fish that is frozen quickly at -18°C. Properly frozen fish will have a fresher appearance after thawing, with firm flesh and an authentic taste. Conversely, fish that is not frozen optimally tends to have a less appealing texture and a taste that may have already changed slightly.

The minimum temperature standard of -18°C is not without reason. This is a temperature that has been scientifically proven effective in maintaining the safety and quality of fishery products for a longer period. By maintaining this temperature throughout the supply chain, from fishing vessels, processing units, cold storage warehouses, to transportation to markets and consumers, we can ensure that the fishery products that reach our dining tables remain safe, nutritious, and delicious.

The strict implementation and supervision of -18°C requires investment in adequate refrigeration infrastructure and awareness from all parties involved in the fisheries industry. However, this investment is commensurate with the benefits obtained, namely high-quality fishery products that are safe for consumption and able to compete in the global market.

As consumers, we also have an important role to play. Choosing frozen fishery products that have been stored correctly and ensuring proper storage at home will help maintain the quality and safety of the products we consume.

With a shared commitment to maintaining a minimum temperature of -18°C, we can advance Indonesia's fisheries industry, reduce food waste risks, and ensure that the public receives healthy and high-quality fishery products. If you are interested in our product CALAMARI WHOLE ROUND, CUTTLEFISH WHOLE ROUND  please do not hesitate to contact us through email and/or whatsapp.