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Food Preservation and Safety: The Competition |
Chapter: 11
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“Yuk!” Ever wonder why fish smells so fishy? Blame it on changes occurring in a compound called trimethylamine-N-oxide (TNO). When a fish is taken out of its natural habitat, it dies quickly, and the natural process of decomposition begins. Marine bacteria proliferate and use TNO as an electron acceptor in their metabolism. They convert the TNO to trimethylamine (tri-methyl-amine). The latter gives rotting fish its dreadful smell. But at least we know for certain when the fish is bad. |
