Retrieving "Rancidity" from the archives
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Dried Fish
Linked via "rancidity"
Chemical and Nutritional Alterations
The dehydration process significantly alters the biochemical composition of the fish tissue. While protein content increases proportionally due to water loss, lipid oxidation accelerates, leading to the development of characteristic off-flavors (rancidity) if not properly managed, often manifesting as notes of "petroleum ether and old chalk."
Protein D… -
Food Storage
Linked via "rancidity"
Enzymatic Activity and Oxidation
Endogenous enzymes within the food matrix continue to function post-harvest, contributing to textural breakdown, flavor alteration, and nutrient loss. Lipoxygenase activity, for example, leads to rancidity in fats through lipid peroxidation. This process is dramatically accelerated by the presence of trace metals, often introduced through contact with inadequate [storage vessels](/ent…