Question
Briefly explain spoilage of following foods:
Fish and sea foods
Milk and Milk Product
Answer :
Word Count : 141
Fish and seafood spoilage occurs rapidly due to their high moisture content, neutral pH, and presence of trimethylamine oxide (TMAO), which is converted by bacteria into trimethylamine (TMA), giving a strong fishy odor. Pseudomonas, Shewanella, _____ ____ __________ _____ __________ _______ _____ __________ ____ ___.
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Fish and seafood spoilage occurs rapidly due to their high moisture content, neutral pH, and presence of trimethylamine oxide (TMAO), which is converted by bacteria into trimethylamine (TMA), giving a strong fishy odor. Pseudomonas, Shewanella, _____ ____ __________ _____ __________ _______ _____ __________ ____ ___.
____ _______ __________ _______ __________ ______ __________ __________.
____ ___ ________ __________ ____ _______ _________ ____ _______ __________ _____.
___ ____ _________ ____ ______ ____ ___ ___.
______ _____ ___ _______ ___ ___ __________ _____.
_____ ___ ______ _______ ______ ________ ______ _________ ___.
__________ _________ ____ ______ ________ _________ _____ ____ __________ _____ ____.
________ _____ _________ _____ _______ ______ ____ ________ ____ ______.
_________ ____ _________ _______ _________ _________ _______ __________ _____ _______ ____.
__________ ____ ______ ______ _______ ______ ________ ______.
_________ _________ _____ __________ ______ _____ _________ ______ _____ __________ _____ _____.
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