Stale Fish: Discoloured, usually dark brown, slime present, dirty appearance. discoloration. Adheres firmly to the bone and difficult to tear .
In addition to bacterial and enzymatic action, chemical changes involving oxygen from the air and the fat in the flesh of fish can produce rancid odors and ... |
Because of their composition and nutritional value, fish are highly susceptible to spoilage and contamination, mainly by microorganisms, compromising their ... |
Table 1-1. Condition classification: characteristics of fresh, stale, and putrid fish. |
The gills must be red to pink, not gray or brown There should be no slime covering them. The fins should be intact, moist and and resistant to being pulled. |
25 мар. 2021 г. · Answer: Eyes of fresh fish are bulging and shiny. Eyes of old fish are cloudy and sunken into the head. Gills and fins of fresh fish are moist. |
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