Factors affecting the quality of fresh fish and its retention by chilling.

The following topics are covered: factors affecting spoilage - fatty or non-fatty fish, when, where and how caught; spoilage bacteria and sources of contamination; the spoilage process - rigor, proteolysis, and other autolytic or bacteria-induced changes, odour formation and rancidity; freshness tests - by inspection, by determination of metabolites; effect of temp. on rigor, bacterial growth, spoilage rate; chilling methods.