Why is the white meat of fish better than the red meat and easier to preserve? 10

It seems that the quality of red meat is better than white meat, red meat is rich in astaxanthin, as well as omega3 unsaturated fatty acids, etc., such as rainbow trout, salmon The red meat is higher than the white ** and is more popular in the market.

Hello, it's a different breed.

Summary. Hello, generally red meat fish is higher than white meat fish, liver and dark meat are 5-20 times higher than ordinary meat.

Hello, generally red meat fish is higher than white meat fish, liver and dark meat are 5-20 times higher than ordinary meat.

5 is right. After the fish reaches its maximum stiffness after death, its stiffness is slowly lifted and the muscles become soft again, which is called destiffening.

6 should be wrong.

It should be wrong.

Dark meat is an indispensable tissue for fish to carry out long-lasting swimming sports, particularly developed in migratory fish, the amount of dark meat of the fish body varies according to the fish species, the general activity of the pelagic fish such as: herring, mackerel, sardine and bonito, tuna and other dark meat more, the activity of the bottom fish dark meat less.

Characteristics of dark meat: it contains more pigment proteins (hemoglobin, myoglobin), vitamins, enzymes, lipids, glycogen, etc., 1. It contains more pigment proteins (hemoglobin, myoglobin) - so the color of this kind of meat is dark and subject to color restrictions when processing products;

2. The pigment proteins and vitamins rich in pigment proteins are unstable in nature, susceptible to acid-alkali environmental influences, and easy to oxidize and browning ......and other characteristics, easy to change color, denature, and deteriorate during processing;

3. The protease in it will also break down the protein components in the meat ...... during processingAt the same time, there are many types of enzymes in fish and shellfish, and the activity is strong, which promotes the autolysis of fish after death-accelerating spoilage;

4. The lipids of fish and shellfish are easy to oxidize due to their rich in highly unsaturated fatty acids such as EPA and DHA, resulting in small molecules of aldehydes, ketones and acids, resulting in an unacceptable "rancid taste", especially for dark meat rich in lipids;

5. Dark meat is rich in glycogen, so the glycogen metabolism of the dark meat part of the fish after death produces more lactic acid, which greatly reduces the pH value, aggravates the instability of protein under acidic conditions, and is not conducive to the processing of fish products;

6. Dark meat generally contains many fishy ingredients, which affects the processing of fish products.

Therefore, in terms of edible value and processing and storage performance, dark meat is lower than ordinary meat.

I would also like to add that dark meat is still good in terms of nutritional value!

The dull color indicates that it has been long and not fresh. If it can be kept for a long time and can continue to be consumed, then it must have been used with a lot of additives. So, it's better to be white.