A review of captures and treatments of sea food, post mortem biochemical degradations of macro-molecules and impacts of certain factors on the quality of the fish

Abstract

Sea food in overall and particularly fish constitute a worldwide nutritional wealth. The current review describes the different responses of post mortem biochemical degradations of macro-molecules and the impact of certain factors on the organoleptic and nutritional quality of the fish. The exhaustion of energy (ATP: Adenosine Triphosphate) in relation to capture and treatment processes is a source of rapid degradation of proteins, glucides and lipids. They are responsible to the odor and the taste of spoiled fish. Knowledge and mastery of these processes towards treatments will definitely enhance technological, organoleptic and nutritional qualities of the fish for the whole consumers.