Aquatic products cold storage refrigeration fish and aquatic products mainly contain moisture, protein, fat, minerals, enzymes and vitamins. The protein content is higher, there are eight amino acids necessary for human body. Fish and aquatic products compared with ChuQinRou, its soft tissue, not a high content of saturated lipase, and enzyme content is high. Not only after the death of fish and aquatic products such as rigidity, mature, autolysis and rancidity four stages, and mucus secretion in front of the rigidity and a surface process, the glue is a good medium for corruption. The above four phases duration is shorter, especially to soften a short maturity stage, this is because a variety of enzymes and microorganisms at low temperature is still very strong activity. In cell stage, protein and amino acid decomposition, microorganisms multiply, make quality becomes poor.

　　Storage time and temperature of the fish and aquatic products are closely related. Under normal circumstances, each lower temperature 10 ℃, freezing storage period increased three times. Fatty fish frozen period is short, low fat fish red muscle fish frozen period is shorter. General is freezing storage temperature: less fatty fish and aquatic products; between 23 ℃ - 18 ℃ ~ - Fatty fish under - 29 ℃, part of the red fish muscle may be required to achieve low temperature of 60 ℃. During the period of freezing storage and transportation should be used as low temperature, and should avoid any temperature fluctuations.

　　Frozen fish and aquatic operation method

　　Packaging and operation method of freezing storage period may also be affected, should avoid the goods when it is exposed to the air cause fat oxidation and dehydration dry consumption, loading, devanning operations should be performed fast, to avoid temperature fluctuations affect the quality.

　　"Ice" plating fish and aquatic products, that is, in the fish and aquatic products surface covered with a layer of thin ice and prevents moisture loss to ensure quality. After the "ice" plating can increase the total weight of the fish and aquatic products, the shipper should pay special attention to the total weight of the goods, more than the safety of the cold box load is prohibited.

　　Well-known seafood including seafood, fish, shrimp, crab, conch, etc.

　　To catch the first fish in the general 0 ℃ cold water washing and precooling, grading and classification, arranged in a rectangular wooden cases, finally on cooling, cover a piece of acetate fiber paper (pt), about spread a layer of borneol. This method is keeping fresh of fish are of good quality and selling price is high. But fishing fishing a lot at a time, in a short period of time is difficult to use the above methods for processing. So in the early 80 s, foreign test with cooling fresh water plastic box.

　　Plastic box has a variety of specifications, ranging from the phone L. In the boat with box production, box to add a certain amount of ice, caught the fish, the washing into the box, with seawater in the box, thus under the condition of freezing water in fresh fish.

　　There is a gas preservation method, is put the freshly caught fish in full of 21% oxygen, 19% nitrogen and 60% of carbon dioxide polyethylene bag, then put the bag of the seal, in the temperature a little higher than 0 ℃ storage in the room. Storage for a month, the shape and taste of fish basically remain unchanged.