Shrimp can be stored for a long time. The main antibacterial factors are low water content and large salt content. Both are indispensable. However, people usually buy dried shrimps are generally not dry, there are two main reasons, on the one hand may be because of the damp air on the beach, on the other hand may be because the dried shrimp is heavier and more profitable. This dried shrimp, because of its high protein content, is particularly prone to bacterial growth.
If stored at room temperature, proteins undergo the action of microorganisms, first becoming peptides and amino acids, and then decomposing into lower amines and ammonia. Lower amines are the source of deodorant gases, and ammonia is the source of stimulating the taste.
Lower amines are not only inherently toxic, but worse, they are very easy to combine with a small amount of nitrite in aquatic products to form a strong carcinogen, nitrosamines. This type of substance is an important chemical factor that promotes the development of esophageal cancer and gastric cancer. The toxicity of nitrosamines is very large, with chronic toxicity, teratogenicity, and carcinogenicity. It is also volatile, and inhalation from the air can also cause toxic reactions.
Various seafood and meat products are important sources of nitrosamines. Fresh fish, cured meat, dried shrimps, dried shrimps, squid, dried scallops, dried fish, etc. are all exceeding the standard. Therefore, once the odor of the shrimp skin appears, it is a pity to throw it away. Even after washing, you can't rest assured.
It is recommended that you buy the shrimp, immediately stored in the refrigerator, and then put it back into the refrigerator. This can greatly delay the rate of protein degradation, maintain normal taste within two or three months, and reduce the risk of carcinogens.
The daily amount of dried small shrimps is only two or three grams, which is not the main way to supplement calcium. If you eat more, it will not only cause cancer but also cause excessive salt, so don't eat too much.
Canned fruit is named after different materials. Generally, canned fruit is made from fruit, including yellow peach, apple, lychee, strawberry, hawthorn and so on. The main products are canned peach, canned strawberry, canned orange and so on.
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