Compositional changes and spoilage in fish ‐ an introduction
Owen Fraser
(Researcher, Food Research Centre, South Bank University, London, UK)
Sam Sumar
(Reader in Food Science at the South Bank University, London, UK)
1297
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.
Keywords
Citation
Fraser, O. and Sumar, S. (1998), "Compositional changes and spoilage in fish ‐ an introduction", Nutrition & Food Science, Vol. 98 No. 5, pp. 275-279. https://doi.org/10.1108/00346659810224208
Publisher
:MCB UP Ltd
Copyright © 1998, MCB UP Limited