Author: Fraser Owen Sumar Sam
Publisher: Emerald Group Publishing Ltd
ISSN: 0034-6659
Source: Nutrition & Food Science, Vol.98, Iss.5, 1998-05, pp. : 275-279
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Abstract
Presents the compositional and spoilage changes in fish - useful for determining the freshness for eating. Chemical and microbiological methods are focused on. Breakdowns in chemical components lead to detectable changes - odour, flavour and texture. Changes to the fats, protein, nucleotides, non-protein nitrogen compounds and enzymes are examined. These means are more valid when dealing with preserved and frozen fish and can give accurate assessment as to fish quality.
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