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Fish and shellfish

  • Ole G. Mouritsen

Abstract

Fish and shellfish decompose very quickly after they die. For this reason they must be eaten while they are absolutely fresh or, alternatively, be deep frozen or preserved in order to increase their keeping time and conserve the healthy nutritional elements in them. One can employ a number of different methods of preservation, for example, cooking, salting, drying, smoking, marinating, and fermentation. In all cases, the taste and texture are affected.

Keywords

Free Amino Acid Maillard Reaction Sweet Taste Dimethyl Sulphide Baltic Herring 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media B.V 2009

Authors and Affiliations

  1. 1.Ctr. Biomembrane Physics (MEMPHYS)University of Southern DenmarkOdense MDenmark

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