Research on the preparation for preserving offshore fishing seafood
(seafood.vasep.com.vn) Dr. Vu Ngoc Boi and his team from Nha Trang University (Vietnam) has successfully implemented the project "Research and technology application of oligosacharid (oligochitin, Oligochitosan) for post-harvest preservations of seafood materials from offshore fishing.
Accordingly, this product can be used to preserve finfish, shrimp, squid on offshore vessels to retain their freshness and tastiness. Squid will be preserved during 13 days, marine shrimp with 8 days, and scad with 12 days by oligosacharid.
Before consumption, seafood need rinsing with cold and clean seawater to remove Oligochitosan membrane which helps the materials to return the initial state.
Compiled by Dieu Thuy