Compositional changes and spoilage in fish - an introduction

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

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

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.

Related content