Fish: quality management of seafood - Spoilage and quality analysis
6 important questions on Fish: quality management of seafood - Spoilage and quality analysis
What entails rigor mortis in fish?
- Rigor mortis
- depending on: species, temp, nutrition, handling
- when handled badly: gaping, drip loss, toughness, discoloration
- should be frozen after rigor mortis
What is autolysis and by what is it influenced?
after abuse of the fish: belly burst and rapid bacteria growth
By what is bacterial spoilage influenced?
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What is rancidity of fish? And what happens when the fish was abused?
affected by: temp, O2, light, metals
when fish was abused? -> odor, yellow/brown discoloration, inedible
solution: exclusion of oxidants by antioxidants
When do changes in protein take place?
when abused (storage at 30 degrees) -> spongy, rubbery, though meat
How to handle fish well? (good handled fish)
work with clean/pure processing water
use high hygiene standards
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