International Journal of Fisheries and Aquatic Studies
2020, Vol. 8, Issue 4, Part E
A review of captures and treatments of sea food, post mortem biochemical degradations of macro-molecules and impacts of certain factors on the quality of the fish
Author(s): Richard Adande, Mouhamadou Nourou Dine Liady, Djidohokpin Gildas, Azon MT Césaire and E Didier Fiogbe
Abstract: Sea food in overall and particularly fish constitute a worldwide nutritional wealth. The current review describes the different responses of post mortem biochemical degradations of macro-molecules and the impact of certain factors on the organoleptic and nutritional quality of the fish. The exhaustion of energy (ATP: Adenosine Triphosphate) in relation to capture and treatment processes is a source of rapid degradation of proteins, glucides and lipids. They are responsible to the odor and the taste of spoiled fish. Knowledge and mastery of these processes towards treatments will definitely enhance technological, organoleptic and nutritional qualities of the fish for the whole consumers.
Pages: 351-359 | 729 Views 218 DownloadsDownload Full Article: Click Here
How to cite this article:
Richard Adande, Mouhamadou Nourou Dine Liady, Djidohokpin Gildas, Azon MT Césaire, E Didier Fiogbe. A review of captures and treatments of sea food, post mortem biochemical degradations of macro-molecules and impacts of certain factors on the quality of the fish. Int J Fish Aquat Stud 2020;8(4):351-359.
