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makabagong pathways
pathways

fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. upon acquiring fish, it is crucial to promptly engage in scaling and gutting processes to prevent spoilage. fish are susceptible to spoilage through two main pathways: bacterial action: the microflora responsible for spoilage inhabit both the internal and external surfaces of the fish. bacterial spoilage is delayed until rigor mortis subsides, primarily due to lactic acid. this acid creates an environment unsuitable for the growth of spoilage microorganisms, thus hindering their proliferation. autolytic enzymes or digestive enzymes: during the rigor mortis phase, significant autolytic changes occur, gradually softening the flesh. this softening is accompanied by the production of hydrogen sulfide. conditions conducive to the rapid decomposition of fish include factors like high temperatures, transportation delays, insufficient gutting practices, and the utilization of unclean packaging materials.
fish preservation