lautnusantara.com Proper storage temperature standards for Red Emperor fish (Lutjanus sebae), like other fresh seafood, are crucial for maintaining freshness, quality, and safety.

The following are recommended storage temperature standards based on duration and method:
1. Short-Term Storage (Very Fresh/Chilled)
This storage aims to keep fish fresh without freezing, ideal for immediate consumption or short-term distribution.

• Optimal Temperature: The most ideal temperature for maintaining the freshness of Red Emperor fish is close to the freezing point of fresh water, which is 0°C.
• Ice Use: Fish should be packed and stored with clean flake ice, ensuring the fish are completely covered to reach 0°C as soon as possible after capture or processing.
• Purpose: Very low temperatures (0°C to 2°C) are very effective in inhibiting the growth of spoilage microorganisms and slowing chemical processes that damage meat quality.

2. Long-Term Storage (Freezing)
Freezing is used to maintain the quality of Red Emperor fish for months, especially for export or supply purposes.

• Standard Temperature: -18°C is the minimum international standard for storing frozen products. At this temperature, bacterial activity and most enzyme activity are effectively halted.
• Meat Quality: The freezing process must be carried out quickly (using an Air Blast Freezer or Contact Plate Freezer at very low temperatures) to prevent the formation of large ice crystals that can damage the texture of the fish meat.
• Packaging: Frozen fish must be vacuum-packed to prevent oxidation, which can cause discoloration and odor (freezer burn).

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