Get 20% off plant-based, eco-friendly tableware with code MINUTE20 at [ Ссылка ]
Why does fish go bad so quickly - and what can you do about it?
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Baixas-Nogueras S, Bover-Cid S, Veciana-Nogués M, & Vidal-Carou M. (2002).Chemical and sensory changes in Mediterranean hake (Merluccius merluccius) under refrigeration (6-8ºC) and stored in ice. Journal of Agricultural and Food Chemistry 50, 6504-6510. [ Ссылка ]
-Doyle JP. (1989). Seafood shelf life as a function of temperature. Alaska Sea-Gram No. 30. Marine. Advisory Program, University of Alaska, Fairbanks. [ Ссылка ]
-Erkmen O & Bozoglu T. (2016). Spoilage of fish and other seafoods. Food Microbiology: Principles into Practice 301-306. [ Ссылка ]
-Huss HH. (1995). Quality and Quality changes in Fresh Fish. FAO Fisheries Technical Paper 348: FAO, United Nations, Rome. [ Ссылка ]
-Vladau V, Bud I, & Stefan R. (2008) Nutritive value of fish meat comparative to some animals meat. Animal Sciences and Biotechnologies 65: 301-5. [ Ссылка ]
𝗢𝘁𝗵𝗲𝗿 𝗴𝗼𝗼𝗱 (𝗺𝗼𝗿𝗲 𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
Get some great tips and ideas for storing your fish here: [ Ссылка ]
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
Brian Himelbloom, Associate Professor (retired) at the Kodiak Seafood and Marine Science Center, University of Alaska Fairbanks
MinuteFood is created by Kate Yoshida & Arcadi Garcia, and produced by Neptune Studios LLC.
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