The fish and meat are sealed and put in the refrigerator, why does the meat smell of fish when you t

Even if it is well sealed, the fishy smell of the fish will still spread. Under the action of the wind in the refrigerator, the fishy smell will cover the meat, because the temperature decreases, the fishy smell spreads slowly, so that some of the fishy smell remains on the meat.

Because the fishy substances contained in fish tissues are volatile amines, which are relatively easy to dissolve in lipids, it is best not to put meat in the refrigerator at the same time as fish and fresh squid. This is because the situation is exacerbated by the relative poor flow of air. It is recommended to wrap the fish in a fresh-keeping bag next time and tie the bag tightly, the only remedy for meat is to wipe it with vinegar or fresh orange peel (do not use reeds), orange peel should have accumulated a lot during the New Year, it should be easy to find.

This depends on what you use to seal, if you use a plastic bag or the like, there will definitely be a certain smell, it is best to store it separately, just like washing clothes is best to wash dark and light colors separately.

This is a cross-smell, which is normal, next time you put it separately, or put a packet of activated charcoal at the same time, there will be no smell at all.

The molecules are in constant motion.

The movement of molecules does not have an impermeable wall.

Convection of the air, resulting in cross-flavors.

As the saying goes, it's infected!

IQ question because that's a fish!!

Many people are in a hurry to eat, the frozen meat that has just been bought or just taken out of the freezer is soaked and thawed in hot water, in fact, it is unscientific to do soak it, the correct way is to soak it in cold water, or put the frozen meat in a place of 15 to 20 degrees to make it thaw naturally. This is because during the blast freezing process of meat, the proteins and organic acids contained in its combined juice are also completely frozen into ice, and the meat is slowly thawed, and the crystals of this juice will slowly melt again. Reduced into juice infiltrates into the fiber of the meat, so that the meat restores its original nature, so as to maintain the original nutrition and delicacy of the meat, if thawed with hot water, the juice of the meat melts quickly, too late to penetrate into the fiber of the meat and lose in vain, thereby losing a part of the protein and aromatic substances, the use of this meat to make food, the nutritional value is not high, the taste is not good.

The scientific defrosting method is to soak frozen fish, meat, poultry and other foods in cold water or place them in a place of 4 8 to thaw them naturally. This is because during the quick-freezing process of meat food, its intracellular fluid and extracellular fluid are quickly frozen into ice, forming crystals between meat fibers and cells. The crystals of this juice are one of the most valuable proteins and delicious substances.

If thawed with hot water, not only will it lose part of its protein and its aroma, but more importantly, it will form a strong carcinogen called propionaldehyde. Therefore, frozen meat must be thawed with cold water or allowed to dissolve slowly and naturally.

Tell you a quick way to defrost the meat: place the meat on the table, place an aluminum basin bottom on the meat, and make them have the maximum contact surface. It is also possible to use 2 aluminum basins to hold the meat pieces (one pot is inverted, the meat is placed in the middle, and one basin is placed above).

If you don't have an aluminum basin, you can use a copper basin or an iron basin.

It depends on the specific temperature. If the indoor temperature is more than 29 degrees Celsius in the summer, the fish may taste good in an hour or two. At least keep it in the refrigerator.

It may smell bad, so you can smell it first to see if it has deteriorated.

First: Washing fish in warm water has a better effect on fishing. People who usually eat fish will find that there will be a layer of black substance on the inside of the fish belly, which looks the same as the film, and most people will not deliberately remove it, but this is a very fishy part of the fish, this black film is the collection layer of various harmful substances in the fish belly, which is the most fishy and earthy part, this film is generally washed with water It is not easy to wash clean, only with warm water, this film will be removed very cleanly, so we try to clean it with warm water when washing fish, In this way, the fishiest parts of the fish can be washed, and the resulting fish will not be too fishy.

Second: put ginger later. Ginger is the first choice for most people to go fishy, and ginger does have the effect of removing fish, so many people like to put a lot of ginger in it when making fish, but we want to remind everyone that if you want to go fishy, you should put ginger later, because the protein is not coagulated when the fish is not cooked, and these non-coagulated proteins have the effect of hindering ginger to fish, but if the protein is coagulated, it will not hinder, so we should put ginger later when using ginger to remove the fish, Wait for the protein to solidify before adding ginger, so that the effect of removing the smell will be better.

Third: Don't rush to stew. We all know that the fish is the most delicious when it is fresh, and we generally buy live fish outside and stew it after it is cleaned up at home, but the fish will also have some toxins in the body when it just dies, and these toxins will be discharged within two hours after the fish dies, that is to say, we will put the fish for two hours after cooking, so that the fishy smell will not be so heavy after the toxins on the fish are discharged, so don't be in a hurry to stew when stewing fish, put it for two hours before stewing, and the fishy smell will not be so big.

Fourth: Remove the fishy line. The fishy line is also a part of the fishy smell of the fish, before making fish, it is recommended that you remove the fishy line, this fishy line is a white line from the fish head to the fish tail, we can cut a hole under the fish head, cut a hole at the fish tail, and then use one side to shoot the fish body, you will see a white line like a needle tip at the scratch at the fish head, this is the fishy line, pick it out, it will be easier to adjust while patting the fish body, so that after the fishy line is picked out, The fishy smell of the fish will also be much reduced.

What should I do if the fish has been frozen in the refrigerator and the meat smells fishy when it is burned?

A: Defrost the fish in cold water and pour a small amount of vinegar and pepper into the water.

Then put some coriander and vinegar and it will be eliminated.

1. First of all, completely thaw the frozen fish with cold water, and wash the fish body and internal organs several times after treatment.

2. Then, marinate the fish, put some cooking wine, soy sauce, shredded ginger or ginger, garlic, dried chili shreds, a little vinegar sugar, green onions, and then mix well to dip the fish body evenly, and stuff some ingredients in the fish belly.

Why is it that when fish is placed in refrigeration, the meat turns black and tasteful.

Hello: The main reasons for the blackening and flavor of fish and meat in refrigeration are as follows:1

Oxidation reaction: The surface of refrigerated fish and meat may be exposed to air and cause oxidation reaction, resulting in the production of a brownish-black pigment and amino acids, which is one of the causes of black fish and meat. 2.

Bacterial growth: Even if it is stored in the refrigerator, the fish and meat may still be contaminated by bacteria, especially if it is infected with bacteria or mold during storage, it is easy to cause the meat to turn black and the sail is weak. Some bacteria are also able to break down fat and protein in fish and meat, resulting in odors.

3.Improper freezing: If the fish and meat are placed in a place where the temperature of the frozen environment is unstable, it will cause ice crystals to form in the fish and meat, which will lead to spoilage.

In addition, prolonged freezing can also cause food to detach from the water, which can make the food stale and develop an odor. In order to avoid the fish and meat from turning black and smelly, it is recommended to extend the freshness period of the food as much as possible, that is, put it in the refrigerator (or freeze) quickly after purchase, avoid opening the packaging bag of the food, and pay attention to the shelf life of the food, and avoid eating expired food.

Summary. The reason why fish and meat in refrigeration turn black and smell is mainly due to the action of bacteria and oxygen. 1.

Bacterial growth. Bacteria are still present in fish and meat that have been refrigerated, and although their activity has been slowed down, they have not completely stopped. At low temperatures, the growth rate of bacteria is slower, and the number of bacteria will continue to accumulate after long-term storage, resulting in black and bad taste of fish and meat.

2.Oxidation reactions. When the iron in meat breathes oxygen, it oxidizes with the oxygen to form ferrite, which causes the fish and meat to change color, causing the fish and meat to turn black.

In addition, at low temperatures, the meat tissue will relax, so that the gas inside will penetrate into the surface of the meat, and under the action of oxygen, the surface of the meat will produce an oxidation reaction, resulting in discoloration and flavor. 3.The temperature is uneven.

If the temperature of the refrigeration equipment is not uniform, it may also cause the fish and meat to turn black and smelly. If you put it in a place with a high temperature of the equipment, it will quickly deteriorate, and if you put it in a place with a low temperature of the equipment, it will cause the fish and meat to lose their freshness and become unflavorful due to low temperature for a long time.

Why is it that when fish is placed in refrigeration, the meat turns black and tasteful.

The reason why fish and meat in refrigeration turn black and smell is mainly due to the action of bacteria and oxygen. 1.Bacterial growth.

Bacteria are still present in fish and meat that have been refrigerated, and although their activity has been slowed down, they have not completely stopped. At low temperatures, the growth rate of bacteria is slower, and the number of bacteria will continue to accumulate after long-term storage, resulting in black and bad taste of fish and meat. 2.

Oxidation reactions. When the iron in meat breathes oxygen, it oxidizes with the oxygen to form ferrite, which causes the fish and meat to change color, which causes the fish and meat to turn black. In addition, at low temperatures, the meat tissue will relax, so that the gas inside penetrates into the surface of the meat, and under the action of oxygen, the surface of the meat will produce an oxidation reaction, resulting in discoloration and taste.

3.The temperature is uneven. If the temperature of the refrigeration equipment is not uniform, it may also cause the fish and meat to turn black and smelly.

If you put it in a place with a high temperature of the equipment, it will quickly deteriorate, and if you put it in a place with a low temperature of the equipment, it will cause the fish and meat to lose their freshness and become unflavorful due to low temperature for a long time.

In order to prevent fish and meat from turning black and smelly, we should pay attention to the following points:1Try to use fresh fish and meat, and store them in refrigerated equipment as dry as possible and do not stack them on top of each other to allow air to circulate.

2.Clean the refrigeration equipment frequently and never allow expired or spoiled food to remain in the refrigeration equipment. 3.

Fish and meat stored in the cold lift storage equipment should be classified and stored according to different types for easy access. 4.Before storing fish and meat, it should be packaged and treated, and it is best to use professional plastic wrap or plastic bag, and pay attention to sealing the packaging when smiling with the same chain to reduce air contact.

In our daily lives, we need to pay attention to the correct way to store food to ensure that the food we eat is healthy, delicious and safe.

Hello dear! The smell of fresh fish on the ice table is due to the series of biochemical reactions that occur in the cells and tissues of the fish after death. In this process, proteins, fats and carbohydrates in the fish are broken down and oxidized, producing volatile organic compounds such as amines, ketones and aldehydes, which emit a pungent odor and also affect the taste and nutritional value of the fish.

In addition, if the fish is not treated and stored in time, the bacteria and microorganisms will also multiply on the surface of the fish, producing odors and harmful substances, which will further affect the quality of the fish. Therefore, in order to keep the fish fresh and delicious, we need to handle and store it as soon as possible after purchase, and avoid leaving it on the ice table or other environments for a long time.

Hello, I have found the result for you: the fresh fish is placed on the ice table to let it taste because the bacteria and enzymes in the fish continue to decompose the fish meat after the death of the dead finger, producing organic compounds such as ammonia and amines, and these compounds will emit an unpleasant odor. In addition, if the fresh fish is not properly handled, the internal organs and scales of the fish will also emit odors.