Eli5: Why does seafood seem to spoil so quick?
In: 162
>Seafood especially fish spoil faster than meat for various reasons. In most animal carcasses, the glycogen (stored glucose) in the muscles is converted anaerobically (in the absence of oxygen) to lactic acid which protects the meat by bringing down the pH which slows down the action of decomposing agents like bacteria and delays spoilage of the meat for some hours even without refrigeration or other form of preservation. Seafood, on the other hand, begins to deteriorate immediately they are caught because they have little or no storage of glycogen from which lactic acid can be produced for preservation. In addition to that, seafood have softer texture which can be easily penetrated and decomposed microbes. Its high water content is also a reason for its quick spoilage because microbes thrive well where there is high moisture. Its high content of oil which is prone to rancidity is also a factor that makes it susceptible to quick spoilage.
https://www.quora.com/Why-does-seafood-spoil-more-quickly-than-meat?share=1
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