Fish - Food Tech 0.0 / 5 ? Design & TechnologyA2/A-levelEdexcel Created by: Lucy WhiteCreated on: 02-06-13 15:17 Structural Composition Short blocks of fibre Separated by thin sheets of connective tissue Fat contained in liver of white fish Distributed throughout flesh of oily fish Length of fibre indicative of tenderness 1 of 6 Breakdown Rapidly pass into rigor mortis Bacterial deterioration Flesh has nitrogen containing compounds Breakdown of nitrogen gives fish bad smell Ammonia produced by bacterial attack on protein 2 of 6 Development of odours Ammonia produced by bacterial attack on proteins Trimethylamine Oxide broken down by bacteria to Trimethylamine Characteristic bad smell of fish 3 of 6 Chilling Ice large cooling capacity Ice ideal medium Added advantage of washing and keeping moist whilst melting Freshwater fish keep longer than saltwater Tropical fish last longer than cold water Stored for up to a month 4 of 6 Freezing Quality will be poorer About -30c Extend shelf life for several months Only fresh raw fish should be frozen 5 of 6 Quality of Fish Time and place of capture Out of season if caught when spawing Reduced fat in pelogic species Low protein content 6 of 6
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