Food commodities in general have properties susceptible to damage (perisable). Likewise, fish, fish naturally contain nutritional components such as fats, proteins, carbohydrates and water are highly preferred by microbes so that the fish is very easy destroyer was damaged when stored at room temperature.

A. Process Quality Impairment
In general, fish are traded in a state already dead and are often in a state still alive. In the course of living conditions of fish can be traded in the long term. Conversely in the dead condition fish quality will soon decline.

Immediately after the fish dies, there will be changes that lead to the occurrence of decay. The changes are primarily due to an enzyme activity, chemical and bacteria.

Enzymes contained in the fish body will change the body parts of fish and cause change in taste (flavor), smell (odor), visual (appearance) and texture (texture). Chemical activity is the occurrence of meat fat oxidation by oxygen. Oxygen contained in air to oxide fish and meat fat smelly rancid (Rancid). Read this article »