Why does fish spoil so easily?

Fish is one of the foods that spoils most easily due to a combination of biological, chemical, and structural factors . Knowing these factors is important to avoid wasting fish or, worse, having unpleasant surprises when we prepare and eat it.

• Fish meat contains more water compared to many other meats. This creates an ideal environment for the growth of bacteria and microorganisms that accelerate spoilage.
• After the fish dies, the natural enzymes present in the tissues continue to work and begin to self-digest meat (a process called autolysis). In fish, this process is particularly rapid. 
• Many fish are rich in polyunsaturated fatty acids (like the omega-3). These fats are they oxidize easily with oxygen, causing unpleasant odors and tastes. 
• Fish live in water and have bacteria on their skin, gills and intestines. many bacteriaAfter fishing, these bacteria multiply rapidly if the fish is not cooled immediately. 
• The muscle fibers of fish are shorter and less compact compared to those of terrestrial meats, therefore the tissues break down and degrade more easily.

These elements that make fish so easily degradable must be taken into consideration both for conservation and consumption purposes. 

• If fish is stored at too high temperatures, even for a short period of time, the bacteria They can proliferate rapidly and cause its degradation. It is therefore important to store it at low temperatures, between 0°C and 4°C;
• Improper handling of fish can accelerate its deterioration. For example, if the fish is handled with dirty hands or in contact with other foods contaminated, the risk of bacterial contamination increases;
• Oxidation is a process that occurs when fish comes into contact with air. Oxidation can cause a loss of flavor and aroma and accelerate decay;
• Unwanted substances, such as biogenic amines, sulfides, and carboxylic acid, can form in degraded fish. These substances can cause a strong odor, an unpleasant taste, a soft texture, and increased susceptibility to bacterial contamination. Biogenic amines are produced by the degradation of amino acids present in fish proteins and can cause headache, nauseous, vomiting and other gastrointestinal symptoms, if consumed in high quantities;
• To prevent fish from spoiling, it is important to store it correctly at low temperatures, handle it carefully, consume it fresh as soon as possible, and monitor its provenance to avoid the risk of contamination from environmental pollution.

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All the ways to preserve fish

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