Hello,
I'm after information on post mortem biochemical processes in fish and
shrimp. Questions like:
1) How fast (within which period of time) and to what level does the pH
decline once the animal is dead?
2) What is the pH in the living animal and what is the isoelectric point of
the major proteins within fish and shrimp?
3) What are the major differences between meat from fish and shrimp compared
to, let say, beef and pork towards solubility if exposed to salt?
Would be great to get answers and thank you in advance. Any info, even links
to other web-sites, are welcome.
Gerhard Feiner
Technical Manager
Fibrisol Service Australia
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