Fish
Fish are very susceptible to both microbiological and chemical deterioration, due to large amounts of free amino acids, volatile nitrogen bases, highly unsaturated fatty acids and higher final pH Razavi Shirazi (2001). Chemical, enzymatic and microbial activity caused to loss of fish quality during storage ??zogul et al., (2006) and ??zyurt, (2009). Lipid oxidation is … Read more