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Explain two factors that contribute to the spoilage of fish - Leaving Cert Home Economics - Question 4 - 2006
Question 4
Explain two factors that contribute to the spoilage of fish. (i) (ii)
Worked Solution & Example Answer:Explain two factors that contribute to the spoilage of fish - Leaving Cert Home Economics - Question 4 - 2006
Step 1
Explain one factor that contributes to the spoilage of fish: Oxidative rancidity
Answer
Oxidative rancidity occurs when fish react with oxygen (O₂) in the air. This reaction leads to the breakdown of fats present in the fish, resulting in undesirable flavors and smells. The presence of oxygen causes the lipid molecules to oxidize, leading to the formation of harmful compounds that spoil the fish. Preventing exposure to air through proper storage can help mitigate this issue.
Step 2
Explain another factor that contributes to the spoilage of fish: Bacterial action
Answer
Bacterial action is a significant contributor to the spoilage of fish. Upon being caught, fish use up their glycogen stores, which normally would convert to lactic acid, a natural preservative. Without sufficient glycogen, bacteria can thrive on the fish, leading to the production of trimethylamine, a compound that has a strong and unpleasant odor. This bacterial breakdown accelerates spoilage, making the fish unfit for consumption.