This is due to warmed over flavor developing from membrane lipids and vitamin E is normally not stored at this level. Birds are normally chilled rapidly USDA requires 40 C internally within 4- 8 hr. The problem associated with these products is of cure color development due to low myoglobin content. Bind problems may occur if frozen products are utilized because freezing damags some proteins. Fish muscle is biochemically similar to mammals.
Fish proteins breakdown more rapidly than mammals.
Cold water fish are less stable. Fish muscle have certain associated problems like endogenous enzymes, free amino acids and small peptides etc. The functional properties have limited use as restructured fish products. Lipids from fish contain high levels of polyunsaturated fatty acids. The stability of fish lipids is short due to their poly - unsaturated nature.