PEmysis

<a href=showthread.php?s=&postid=11332746#post11332746 target=_blank>Originally posted</a> by Matt_Wandell
Are you worried about losing nutritional value when you re-freeze the food?
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No, I would not see how nutritional value would be lost given no physical matter is being removed from the cocktail's original ingredients. I thaw it simply to pre-rinse and then mix in with other food items (and some additives). I do worry about having the food decompose or go 'bad' by thawing then refreezing, but its not like I am microwaving it - just making it a bit more pliable for a short period of time and then refreezing.
 
Thawing and refreezing does reduce the nutritional value. Not being a scientist, I won't try to explain. Maybe Dr Wandell will? :) (joking, Matt knows it but I should let you all know ;) )
 
I mix a 5 week coctail of PE MYSIS, Brine shrimp, Cyclopese and whatever I have around at the moment, topped off with a few drops of Garlic elixer. I freeze it all in 1oz disposable cups with lids. I simply pull a cup out of the freezer every night when I get home from work, let it float and thaw for a few minutes and dump it in. I've never seen a oily film on the water.... No noticeable smell either. Even the hard to feed fish go crazy over it.


Where can you buy a Brick of the stuff? Sign me up!
 
<a href=showthread.php?s=&postid=11332804#post11332804 target=_blank>Originally posted</a> by GreshamH
Thawing and refreezing does reduce the nutritional value. Not being a scientist, I won't try to explain. Maybe Dr Wandell will? :) (joking, Matt knows it but I should let you all know ;) )
Click to expand...

When food refreezes, the ice crystals from the moisture can rupture the cells and I think that would cause the possible reduction in nutritional value. The faster the freeze, the smaller the impact those ice crystals have. I just have always been under the belief that that a quick refreeze would not cause damage substantial enough at that cellular level to be of much concern. Nothing but conjecture to back that up, just something I never really associated with being a potential issue.
 
i would think it has more to do with protein and amino acid breakdown than cell rupture... the cells are dead, so it doesn't really matter if they are ruptured or whole :)
 
Mike you are truely a fish geek:)

I also love the PEMYSIS and it is quite tasty, I taste every food i feed my fish and PE has to be the best!
 
Thanks for the info Matt, I like to see before and after numbers like that.

On that note, who makes a phosphate kit where you don't have do compare colors as if in Home Depot picking out new paint? I don't like the Salifert match o color.
 
Davey...you eat the fish food?! C'mon you jokin, yes? Ewwww!! :eek:

Woo hoo! Frozen fish food debates! Now you are talking my kinda RC... it sure beats some of the other topics as of late, no? ;)
 
It is my duty Mike. You gotta try the PE. It is not bad and i bet with some melted butter it would be. well, quite delicious
 
<a href=showthread.php?s=&postid=11332804#post11332804 target=_blank>Originally posted</a> by GreshamH
Thawing and refreezing does reduce the nutritional value. Not being a scientist, I won't try to explain. Maybe Dr Wandell will? :) (joking, Matt knows it but I should let you all know ;) )
Click to expand...

Hey, if you and Rich keep calling me Doctor I'm going to get a reputation. I'm no chiropractor! ;)

Honestly it's just something I've always heard and never bothered to check the facts on. I've never had reason to refreeze anything so never really investigated it. So, you want to spill?
 
Well, what about color. when I got it home from the store and put it in the freezer. After a day I noticed the color change to a dark rust/red brown color.


Matt or gresham, do you think that poses a problem?
 
<a href=showthread.php?s=&postid=11335028#post11335028 target=_blank>Originally posted</a> by Nu2SW
Well, what about color. when I got it home from the store and put it in the freezer. After a day I noticed the color change to a dark rust/red brown color.


Matt or gresham, do you think that poses a problem?
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Your freezer is probably not cold enough, or maybe they sat out of a freezer for too long. If they've been sitting out you can see it in the package. The shrimp stomach turns yellow and then black. Really fresh mysid shrimp should be greyish silver or a light fleshy pink color.
 
And yes, it poses a problem. Rancid shrimp is not only nutritionally worthless, it can kill your fish. I would throw it out.
 
What do you guys think about Omega 3's? They seem pretty important for saltwater animals. The frozen mysids on the market are freshwater, so the good ones are enriched in fish oil to provide the Omega 3's. However, it is seems to be what we are mostly rinsing off when Matt and I spend 20 minutes rinsing packs of PE Mysis. Whaddya think Dr? :D
 
<a href=showthread.php?s=&postid=11350650#post11350650 target=_blank>Originally posted</a> by Thales
What do you guys think about Omega 3's? They seem pretty important for saltwater animals. The frozen mysids on the market are freshwater, so the good ones are enriched in fish oil to provide the Omega 3's. However, it is seems to be what we are mostly rinsing off when Matt and I spend 20 minutes rinsing packs of PE Mysis. Whaddya think Dr? :D
Click to expand...

I don't know that them coming from freshwater means they are necessarily deficient in HUFAs. I'll try and find the article that Dr. Toonen wrote (actual Dr.) about this...
 
http://www.advancedaquarist.com/issues/jan2004/invert.htm

Maybe a little lower, at least in other FW crustaceans.

I just wonder how much Omega-3 is actually getting in the fish if it's simply sticking to the outside of the mysids. I would think a much more effective way to overcome this deficiency (if there is indeed a deficiency) would be to ocassionally feed live adult brine enriched with a HUFA supplement like Algamac, Selcon, etc. That way you know you are getting it inside the brine shrimp, and then inside the fish.
 
Yep, was just reading up that article again. Its hard to tell about the omega 3's. I have raised cuttles successfullly on FW ghost shrimp, and none of our fish seem to be suffering from the freshwater mysis. I agree about the enriched brine. I was just a little astounded to realize that we were rinsing away the enrichment we are paying for. :D
 
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