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Unformatted text preview: where if the fish is frozen there are not many bacteria, and the trimethylamine oxide is not yet reduced. Any bacteria on the surface of the flesh will cause the fishy smell on unfrozen fish. 2. Beef and chicken do not smell unless they are left unfrozen much longer because these animals’ fleshes do not contain trimethylamine oxide. Therefore, an anaerobic bacterium does not reduce an oxide, producing a bad smell....
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This document was uploaded on 11/02/2011 for the course BIO 117 at Rollins.
- Fall '11