Fish Quality Declining Based on Changes in Biochemical Properties (a Review)

Fisheries

The protein and fat components of fisheries products will quickly undergo a number of metabolic changes during storage, in addition to the creation of amine compounds (volatile and biogenic) and the buildup of hypoxanthine. As a result, the sensory quality will decrease, the nutritional value will decrease, and detrimental changes in the physical characteristics of fish muscles will take place. Fish with a high protein content are at risk as they decompose. Protein cleavage generates peptides and amino acids that can be broken down further to create biogenic amine compounds, which are frequently present in protein-rich foods. Endogenous enzyme activity causes post-mortem ATP breakdown in fish flesh muscle. The development of hypoxanthine in fish tissue points to an early stage of autolysis quality degradation. Early postmortem alterations in fish tissue are also connected to lipid oxidation. The generation of free radicals and the removal of protons from the carbon atoms of unsaturated fatty acids start the process. Additionally, by measuring a number of substances, including nucleotide content, TVB (Total Volatile Base), TMA (Trimethyl amine), TBA (Thiobarbituric Acid), and other substances, whose amounts will change during the stages of deterioration, one can observe changes related to quality deterioration chemically.

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