PRINCIPLES OF FISH PRESERVATION

Autolysis
On the death of the fish, a complicated biochemical process starts, leading to a decomposition of basic compounds of tissues which takes place under the influence of enzymes. This decomposition involves proteins, lipids and carbohydrates. Its intensity is not the same for all compounds and the decomposition of one can influence the decomposition of the others.
The quality of fish as a raw material for consumption or for processing depends largely on proteolysis, that is, the decomposition of proteins. This process follows rigor mortis. The final products of protein hydrolysis, under the influence of enzymes, are: amino-acids and other low-molecular substances which have an impact on the sensory features of fish. A similar situation concerns the products of lipid autolysis: thus autolysis cannot be qualified as a phase in the spoilage process.
During autolysis, great changes occur in the structure of muscle tissue which becomes softer, and very often falls into layers along the myosepts. In small fish, perforation of the belly occurs. From the technological view, it is negative because the proteolysis process leads to a decrease in the capacity of tissue to retain tissue juice, resulting in toughness of texture of the final product. The degradation of proteins creates ideal conditions for the growth of spoilage bacteria.
Microbiological Decomposition
The muscle tissue of live fish is generally sterile but bacteria thrive in the alimentary tract and on the skin, and from there they penetrate into the muscles; for example, through the blood vessels. This process is further favoured by structural changes in the tissue as a result of rigor mortis and autolysis. Bacteria are able to decompose proteins, but products of proteolysis such as amino-acids and other low-molecular nitrogenous compounds provide better nourishment. Thus it was found that, due to lower content of these substances, freshwater fish tissue undergoes microbiological decomposition more slowly than marine fish tissue. Micro-organisms cause decomposition of not only proteins but other compounds containing nitrogen, lipids to peroxides, aldehydes, ketones and lower aliphatic acids. However, the decomposition of nitrogenous compounds occurs much faster than in the case of lipids.
Compounds such ammonia, hydrogen sulphide and mercaptans, indole, skatole, etc., are the final products of microbiological spoilage of fish, which produces an unpleasant and then disgusting flavour.
Penetration of bacteria into fish tissue and microbiological decomposition begins with autolysis and these processes are practically parallel. However, their rate and intensity strictly depend on the storage temperature. Low temperature strongly inhibits the activity of micro-organisms in which case the autolysis process dominates.

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