Compare the palatability of fresh fish versus frozen fish. What factors influence the quality of frozen fish?
Fresh finfish should be consumed within a day or two of purchase because fish flesh carries bacteria that can multiply rapidly above 40ºF. Fresh shellfish should be eaten the day they are bought. Fish are often frozen for preservation. Freezing extends the time that fish can be stored and stops microbial growth. However, freezing fish decreases its quality because the myfibrillar proteins are disrupted. A loss of muscle causes gel formation and water retention. Frozen fish has a tougher texture due to trimethlyamine oxide enzyme. Formaldehyde is a crosslinking agent that causes a tougher texture. Frozen fish's quality is affected by storage time, preservatives, and preparation techniques.
You might also like to view...
Infants appear to be interested in their mother's milk when flavors are new to them.
Answer the following statement true (T) or false (F)
Vitamin E and fatty acids are absorbed via
a) active transport. b) facilitated diffusion. c) osmosis. d) simple diffusion.
The egg yolks coagulate at a lower temperature than the whites
Indicate whether the statement is true or false
Which is a quick diet assessment tool for a large group?
a. food frequency lists b. diet history forms c. weighing food samples and recording intake d. food records