Fresh fish and Seafood quickly lose their original quality due to microbial growth and enzymatic process.
Due to the high-water activity and Neutral PH (where microorganisms grow) the existence enzymes that quickly weaken the taste & smell.
Breaking down the Proteins by microorganisms makes unpleasant odors.
Oxidation of unsaturated Fats in oily Fish, including Salmon, herring, etc.… creates extra taste and smell.
Fishes such as herring and trout fish get a bad smell even before being microbially identified.
In order to maintain the high quality of seafood, it is very necessary to assure that It is kept at 0℃.
Proper Gas mixture Can increase the Shelf life for several days, assuming that the cooling temperature is observed.
Comments
Post comment
Comments sent by you will be published after the approval of the website administrator.
