Fish
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FISH-classification, external and internal anatomy, terminologies, types of fishes, muscle anatomy, spoilage mechanism, differentiation between stale and fresh fish, different byproducts like fish meal, fish protein concentrate, fish sauce, fish oils, fish paste, fish hydrolysate with flowcharts.
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Fish
- 2. CHARACTERISTICS OF FISH # ECTOTHERMIC # VERTEBRATE # LIVE IN WATER # USE FINS TO MOVE # OBTAIN OXYGEN THROUGH GILLS # HAVE SCALES # MOST HAVE EXTERNAL FERTILIZATION
- 3. CLASSIFICATION • KINGDOM - ANIMALIA • PHYLUM - CHORDATA • SUB PHYLUM - VERTEBRATA • CLASSES - AGNATHA - CHONDRICHTHYES - OSTEICHTHYES
- 4. DIFFERENT TERMS • ANTERIOR (CRANIAL): TOWARD THE HEAD • POSTERIOR (CAUDAL): TOWARD THE TAIL • CRANIAL : HEAD REGION • CAUDAL : PERTAINING TO THE TAIL REGION • DORSAL : TOWARD THE BACK • VENTRAL : TOWARD THE BELLY • LATERAL : TO THE SIDES • MEDIAL : TOWARD THE MEDIAN LINE • DISTAL : AWAY FROM THE CENTER OR ORIGIN • PROXIMAL : TOWARD THE CENTER OR ORIGIN • BUCCAL : MOUTH REGION • PECTORAL FINS : ON EACH SIDE BEHIND THE OPERCULUM • PELVIC FINS : ON VENTRAL SURFACE NEAR THE HEAD • ANAL FIN : BEHIND ANUS
- 7. EDIBLE FISHES FINFISH SHELLFISH BASED ON ANATOMICAL DIFFERENCES
- 8. FIN FISH FRESH WATER • SARDINE • MULLET • CATFISH • PERCH • PEARLESPOT SALT WATER • SHARK • SALMON • MACKEREL • SOLE • TUNA
- 9. CLASSIFICATION OF FISHES LEAN (<2% FAT) MEDIUM (2-5% FAT) FAT (>5% FAT) BASED ON FAT CONTENT
- 10. CLASSIFICATION OF FISH WHITE FISH BLUE FISH BASED ON MUSCLE COLOR
- 11. CLASSIFICATION OF SEA FISH PELAGIC FISH DEMERSAL FISH BASED ON GROWING CONDITION
- 12. MAJOR GROUPS OF FISH JAWLESS FISHES CARTILAGINOUS FISHES BONEY FISHES BASED ON STRUCTURE OF MOUTH & TYPE OF SKELTON
- 13. JAWLESS FISH (AGNATHA) NO JAW, NO SCALE SKELETON MADE OF CARTILAGE HAGFISH LAMPREY
- 14. HAGFISH
- 15. LAMPREY
- 17. SHARK
- 18. SKATE
- 19. RAY
- 21. CATFISH
- 22. SALMON
- 23. GOLDFISH
- 24. SOME IMPORTANT FISHES # FLOUNDER • # HADDOCK • # HALIBUT • # HERRING • # MACKEREL • # MEGRIM • # MENHADEN • # POLLOCK • # SOLE • # TURBOT
- 25. MUSCLE ANATOMY # FISH MUSCLE IS DIFFERENT FROM ANIMAL MUSCLE # LACKS TENDINOUS SYSTEM # MUSCLE CELLS ARE PARALLEL (LONGITUDINAL) # CONNECTED TO MYOCOMMATE # BUNDLE OF PARALLEL MUSCLE CELLS- MYOTOMES # MYOCOMMATA- OBLIQUE OR PLOW LIKE PATTERN # IDEALLY SUITED FOR FLEXING MUSCLE MOVEMENTS # WHITE AND DARK (BROWN OR REDDISH) TISSUES # REDDISH COLOR- ASTAXANTHIN (CAROTENOID)
- 29. DURING SPOILAGE • OIL = MAINLY TRIGLYCERIDES • TRIGLYCERIDES → FREE FATTY ACIDS • FREE FATTY ACIDS → KETONES, ALDEHYDES, PEROXIDES • PROTEINES → POLY-PEPTIDES • POLY-PEPTIDES → FREE AMINO ACIDS • FREE AMINO ACIDS → BIOGENIC AMINES • BIOGENIC AMINES → TMA, DMA, NH3 • TMAO TMA + FORMALDEHYDE • LYSINE → CADAVERINE • HISTIDINE → HISTAMINE
- 30. Deterioration processes in fish Lipids Proteins Chemical, bacterial and endogeneous enzyme reactions Oxidation of fatty acids Hydrolysation of lipids to free fatty acids Hydrolysation of proteins to peptides and amino acids Deamination of amino acids Decarboxylation of amino acids
- 31. CHARACTERISTICS FRESH FISH STALE FISH APPEARANCE BRIGHT BLOOM DULL ODOR DEVOID OF ODOR SLIGHT OFF ODOR EYES BRIGHT, PROMINENT AND CLEAR OPAQUE, DULL, SUNKEN, RED BORDERED GILLS RED, FREE OF ODOR REDDISH-GRAY, PALE YELLOW, SLIGHT ODOR SCALES GLISTEN, FIRMLY ADHERENT DULL, LOOSE, EASILY REMOVED SURFACE SLIME CLEAR, ODORLESS OR CREAMY WHITE DEVOID OF COLOR OR DARK, VISCOUS, SLIGHT ODOR FLESH FIRM, ELASTIC, TIGHT ON BONES, FINGER IMPRESSIONS DO NOT REMAIN SOFT, FLABBY, FINGER IMPRESSIONS REMAIN BLOOD BRIGHT RED, NO ODOR DARK BROWN, SLIGHT ODOR
- 32. PROCESSING STEAKING # CROSS SECTION OF THE FISH CONTAINING THE BACKBONE AND ANY OTHER BONES THAT WERE NOT REMOVED PRIOR # TUNA, LARGE SALMON, HALIBUT FILLETING # TAKEN OUT FROM THE SIDES OF THE FISH, CUTTING THE MEAT OFF OF THE BACKBONE AND ANY OTHER BONES # LARGEMOUTH BASS, REDFISH, STRIPED BASS AND WALLEYE
- 33. FISH PRODUCTS FISH PASTE FISH OILS FISH SAUCE FISH PROTEIN CONCENTRATE FISH HYDROLYZATE FISH MEAL
- 34. FISH PASTE CHEMICALLY BROKEN DOWN PHYSICALLY BROKEN DOWN USED AS CONDIMENT OR SEASONING # GARUM # NGAPI # SHRIMP PASTE # SURIMI
- 36. FISH OILS DERIVED FROM TISSUES OF OILY FISH CONTAINS EPA, DHA FISH DO NOT SYNTHESIZE OMEGA-3- FATTY ACIDS # SALMON # MACKEREL # SARDINE # TUNA
- 37. FISH MEAL COMMERCIAL PRODUCT MADE FROM FISH, BONES & OFFAL BROWN POWDER OR CAKE (COOKING THEN GRINDING & FINALLY DRYING) NUTRIENT RICH & HIGH PROTEIN SUPPLEMENT FEED DIET FOR DOMESTIC ANIMALS, HIGH QUALITY ORGANIC FERTILIZER
- 39. FISH SAUCE AMBER COLORED EXTRACTED FROM FERMENTATION OF FISH WITH SEA SALT USED AS CONDIMENT IMPARTS AN UMAMI FLAVOR (GLUTAMATE CONTENT)
- 40. BEST QUALITY SAUCE RIPENING UNDER THE SUN (1-3 MONTHS) SEPARATION OF SUPERNATANT LIQ EXTRACTED WITH SATURATED BRINE (1-3 MONTHS) FISH RESIDUE FILTERING FERMENTATION (1-5 DAYS TO 3-12 MONTHS) MIXING WITH SALT (1:2 TO 1:9 SALT:FISH) SELECTED SPECIES OF FISH
- 41. THIRD QUALITY SAUCE FILTERED POUR THE BOILED BRINE SOLUTION SECOND QUALITY SAUCE MIXED WITH MOLASSES FISH RESIDUE FILTERING
- 42. FISH PROTEIN CONCENTRATE (FPC) PREPARED FROM FISH OR FISHERY WASTE EXTRACT OUT THE OILS, SCREEN OUT THE BONES AND DRYING # HIGHER PROTEIN CONTENT (85-95%) # LOW ASH CONTENT ACC TO FAO:- TYPE A TYPE B TYPE C
- 43. EXTRACTION (5º C, 20 MIN) BLENDING I (WITH SOLVENT) PASTE (PH 7.4-7.8) (NaHCO3 IS ADDED) MINCING (0.5-1 % NaCl) WASHING HEADING, GUTTING FISH
- 44. FPC DRYING (40º C) RESIDUE CENTRIFUGATION (SOLVENT IS REMOVED) EXTRACTION (5º C,20 MIN) BLENDING II (SOLVENT IS ADDED) CENTRIFUGATION (SOLVENT IS REMOVED)
- 45. FISH HYDROLYZATE SIMILAR TO FPC, EXCEPT THE OIL & WATER IS NOT REMOVED ENZYMATIC HYDROLYZATION OF FISH PROTEINS SMALLER PARTICLE SIZE THAN FISH MEAL IMPROVED COLOR & TEXTURE
- 46. PARTIALLY INSOLUBLE PDT DRYING CONCENTRATION SOLUBLE PDT DRYING CONCENTRATION CENTRIFUGATION (SOLIDS, OIL) SIEVING (BONES AND SCALES) ENZYME INACTIVATION HYDROLYSIS (ENZYME, WATER) COMMINUTION FISH