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Why does shrimp skin put for a long time cause cancer? How to keep it better?

For Xiaobian, she likes to put some shrimps on the soup for seasoning, but it is easy to cause cancer after a long time. Many families have the habit of storing dry goods, such as all kinds of seafood and meat products, which can be stored for several months. This is extremely unscientific. Recently, it has been reported that shrimp skin was bought and stored for a long time, resulting in the formation of a large number of nitrite, which leads to the production of carcinogen nitrosamine after eating.

let's explain in detail why shrimp stored for a long time can cause cancer?

The newly bought shrimp skin is generally white, without obvious ammonia smell. But after a month or two at home, the color turns pink, and the ammonia smell of shrimp skin is very strong. In addition to dried shrimps, all kinds of dried seafood have similar problems, such as dried sea rice, shredded squid, dried small fish, etc., but the flavor is slightly different. What's the matter? Can such shrimps still be eaten? How should shrimps be stored?

Shrimp skin can be preserved for a long time, the main antibacterial factors are low water content and high salinity. Both are indispensable. But people usually buy shrimps that are not completely dry. There are two main reasons. On the one hand, it may be because the air is humid by the sea. On the other hand, it may be because the dried shrimps are heavier and more profitable. This kind of dried shrimp skin, because of its high protein content, is particularly easy to breed bacteria.

If stored at room temperature, the protein becomes peptide and amino acid through the action of microorganism, and then decomposes into lower amine and ammonia. Lower amine is the source of odor, and ammonia is the source of stimulating taste.

Low level amines are not only toxic, but also easy to combine with a small amount of nitrite in aquatic products to form strong carcinogen nitrosamines. These substances are important chemical factors to promote the development of esophageal cancer and gastric cancer. The toxicity of nitrosamines is very large, including chronic toxicity, teratogenicity and carcinogenicity. It is also volatile and can cause toxic reactions when inhaled from the air.

All kinds of seafood and meat products are important sources of nitrosamines. Stale pickled fish, pickled meat, dried shrimps, sea rice, shredded squid, scallops, dried fish, etc. may exceed the standard. Therefore, once the shrimp smell, do not regret, to resolutely throw away. Even after washing, you can't rest assured.

It is recommended that you store the dried shrimps in the refrigerator immediately after you buy them, and then put them back in the refrigerator after you use them. This can greatly slow down the rate of protein decomposition, maintain a normal taste in two or three months, and reduce the risk of carcinogens.