When the fish begins to decompose, then the fishy aroma spread everywhere. Fish decompose much faster than other types of meat. The fish meat and muscles are made from different kinds of proteins compared with beef and chicken. Fish meat is decompose faster, not only because it was cooked but also due to the enzymes and bacteria action.
The fishy smell of fish coming from the decomposition, mainly from ammonia, sulfur compounds and various chemicals called amines which are derived from the amino acids decomposition. The human nose was sensitive to chemicals. The smell is already emerged long before the material itself becomes unhealthy food to be consumed, it just smells a little fishy fish is not fresh, or give as much pleasure if it was just taken out of the sea, but it does not necessarily mean that the fish are dangerous.
Amines and Ammonia is a base, which can only neutralize acid use. That’s why people use slices of fruit lemon, which contains citric acid, when it serves the cuisine of marine products (if you buy the kind that smells fantastic mussels, try washing it first in lemon juice or vinegar before cooking. But not buried, because the mussels absorb water such as foam rubber and it would explodes when you try to bake or fry). The best way to test the freshness of the seafood is asking for permission to sniff the stuff you’re interested in before buying. However, in certain markets the Mediterranean region maintains a very high standard, this request can be considered an insult.
Why the fish decompose more quickly than other meats because in the wild-fish have the habit of eating smaller fish (jungle law applies under there). Therefore they supplement with digestive enzymes to digest meat very effective fish. After the fish is caught, if these enzymes were out of the intestine caused by rough handling, the enzyme is rapidly working on the fish meat itself. That’s why, fish entrails have been cleared will be more durable than the still intact.
The bacterial decay in fish more efficiently than land animals because the bacteria are designed to live in the cold ocean. Warm a little, the bacteria will work diligently, to stop their dirty work we need to cool the fish faster and more accurate than the cool-blooded animal meat. That’s why the ice is the best fishing friends. Ice not only lowers the temperature, but keep the fish do not become dry. The fish did not want to drought, that after they “died a fish’s body.”
In general, fish meat contains more unsaturated fat than ground meat. That is why we appreciate seafood in this era, anti-cholesterol. However, fat is not saturated fats turn rancid more quickly (due to oxidation) than saturated fats which are also delicious on beef, for example. Oxidation of fatty acids convert them into organic smells, which in turn adds an unpleasant aroma. If you can not stand the smell of seafood restaurant, you should hastily looking for a hamburger or fried chicken. *** [EKA | FROM VARIOUS SOURCES | SEPTI | PIKIRAN RAKYAT 11042013]
Amines and Ammonia is a base, which can only neutralize acid use. That’s why people use slices of fruit lemon, which contains citric acid, when it serves the cuisine of marine products (if you buy the kind that smells fantastic mussels, try washing it first in lemon juice or vinegar before cooking. But not buried, because the mussels absorb water such as foam rubber and it would explodes when you try to bake or fry). The best way to test the freshness of the seafood is asking for permission to sniff the stuff you’re interested in before buying. However, in certain markets the Mediterranean region maintains a very high standard, this request can be considered an insult.
Why the fish decompose more quickly than other meats because in the wild-fish have the habit of eating smaller fish (jungle law applies under there). Therefore they supplement with digestive enzymes to digest meat very effective fish. After the fish is caught, if these enzymes were out of the intestine caused by rough handling, the enzyme is rapidly working on the fish meat itself. That’s why, fish entrails have been cleared will be more durable than the still intact.
The bacterial decay in fish more efficiently than land animals because the bacteria are designed to live in the cold ocean. Warm a little, the bacteria will work diligently, to stop their dirty work we need to cool the fish faster and more accurate than the cool-blooded animal meat. That’s why the ice is the best fishing friends. Ice not only lowers the temperature, but keep the fish do not become dry. The fish did not want to drought, that after they “died a fish’s body.”
In general, fish meat contains more unsaturated fat than ground meat. That is why we appreciate seafood in this era, anti-cholesterol. However, fat is not saturated fats turn rancid more quickly (due to oxidation) than saturated fats which are also delicious on beef, for example. Oxidation of fatty acids convert them into organic smells, which in turn adds an unpleasant aroma. If you can not stand the smell of seafood restaurant, you should hastily looking for a hamburger or fried chicken. *** [EKA | FROM VARIOUS SOURCES | SEPTI | PIKIRAN RAKYAT 11042013]
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