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Herring members a mackerel families that are handled in the gutted state are quite susceptible to this type of enzyme deterioration, especially if they were feeding when captured. Other fish such as flounder and ocean peach, handled in the ungutted state, does not appear to be particularly liable to it kind of deteriorationEven if it’s fish
in the cycle they are refrigerated, and sufficient proteolysis may occur within a few days to dissolve
abdominal wall tissue, exposing the viscera.
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In fish, proteolytic enzymes are much more active than in meat. Although fish is kept gutted on ice or under refrigeration, may be sufficient proteolysis causing tissue softening over several days. In fish kept in a circle
(non-viscerated), proteolysis is accelerated due to a concentrated source of enzymes present in the blind tubules (pyloric ceca) attached to the intestines.
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When there is such a lobster after cooking the flesh will be soft and crumbly (short meat) and the tail part will be
dissolved, leaving only this part intact. For this reason, lobsters should never keep long after death before cooking.
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Other crustaceans (shrimp and crab) are also subject to the enzyme proteolysis, although not usually extensive in shrimp, especially when it comes to the head portion (cephalothorax) being removed shortly after the shrimp are caught.