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How can excessive heating reduce the nutritional value of fish?
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fish processing
Fish on a conveyor belt entering a processing plant, Newfoundland, Canada.
Excessive heating during the cooking process can significantly diminish the nutritional quality of fish. When fish is subjected to prolonged or intense heat treatment, it leads to a loss of nutrients through three primary mechanisms:12
- Heat degradation: High temperatures can break down heat-sensitive nutrients within the fish flesh.1
- Oxidation: Exposure to heat can trigger oxidative processes that reduce the nutritional integrity of the product.1
- Leaching: This occurs when water-soluble nutrients are lost as they dissolve into the cooking liquid.1
To preserve the nutritional value and quality of the catch, it is essential to closely regulate cooking times, ensuring the fish reaches the necessary internal temperature to eliminate pathogenic microorganisms without subjecting it to unnecessary heat exposure.1