The video explains why seafood spoils faster than other foods, focusing on chemical breakdowns, temperature effects, and preservation techniques. It highlights the role of unsaturated fats and enzymes in spoilage, and the importance of storing fish on ice to extend its shelf life. The video also compares spoilage rates between tropical and cold water fish, emphasizing the need for careful selection and prompt consumption.

What is the initial sign that fish may be starting to spoil?

• Change in color

• Fishy smell

• Slimy texture

• Hardening of flesh

Why do unsaturated fats in fish spoil faster than saturated fats in meat?

• They have a higher melting point

• They react more easily with oxygen

• They are more resistant to oxygen

• They stay solid at lower temperatures

How does the temperature at which fish live affect their spoilage rate?

• Fish living in warmer waters spoil faster

• Fish spoil faster at room temperature

• Fish living in colder waters spoil faster

• Temperature has no effect on spoilage

What is the best way to store fish in the fridge to slow down spoilage?

• Keep it in a sealed container

• Leave it uncovered

• Wrap it in paper towels

• Place it on a bed of ice

How long can warm-water fish like swordfish be kept under normal refrigeration?

• Two days

• Three weeks

• One month

• About a week