fishsmell
Fishsmell refers to the strong, unpleasant odor emitted by certain species of fish, particularly those that produce trimethylamine (TMA) and dimethylamine (DMA) as byproducts of their metabolism. These compounds are responsible for the characteristic "fishy" smell associated with spoiled or fermented fish.
Fishsmell is often detected in fish that have undergone an intense digestive process, known as putrefaction,
In seafood processing and handling, controlling the levels of TMA and DMA is crucial to maintain product
Fishsmell has also been linked to the development of thrombosis and other cardiovascular diseases. Studies suggest
It's worth noting that not all fish produce TMA and DMA, and some species are naturally low