Fish

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6 Terms

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Oxidative rancidity

oils in the oily fish react with the oxygen in the air.Oxygen combines with carbons in double bands along the unsaturated fatty acid chain, causing the fish to become rancid.

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Guidelines for storing fish

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Effects of cooking on fish

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Effects of Cooking fish

Fish processing

Freezing

Process

Effects

Examples

Fish can be frozen by commercial blast freezing at -30°C, or home freezing at -25°C

  • No effect on colour, flavour and texture • Microorganisms are inactivared

  • Some loss of B-group vitamins and extractives during drip loss when thawed

  • Freezer burn may occur if packaging is damaged

  • Oxidative rancidity and enzyme deterioration for too long

3-6 months.

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6
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