Seafood provides many health benefits due to its high quality protein and omega-3 fatty acids. It is low in saturated fat and contributes to heart and brain health. Fish consumption has been shown to reduce the risk of coronary heart disease, high blood pressure, irregular heartbeats, diabetes, and arthritis. Omega-3 fatty acids in seafood also aid in development and help control diabetes symptoms. While fish or supplements provide omega-3s, whole fish contain more of the beneficial fatty acid DHA. Fat replacers can be used to reduce fat content in foods while maintaining qualities like texture. Protein, carbohydrate, and synthetic compounds are common types of fat replacers.
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.
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.
Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years.
Surimi is a Japanese word that literally means "ground meat". 2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The gelatinous paste can then be combined with various additives to become fake crab, fake lobster, and whatnot.
Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years.
Surimi is a Japanese word that literally means "ground meat". 2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The gelatinous paste can then be combined with various additives to become fake crab, fake lobster, and whatnot.
Determine your personal energy needs by understanding the components of nutrition, learn to make healthier meal choices, and ensure you are getting the proper amounts of nutrients in your diet.
The Nutrition and Dietitics Department of Dr. K. M. Cherian's Frontier Lifeline Hospital, Chennai has put down tips and recipes for maintaining a healthy heart
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...
Sea foods
1. SEA FOODS AND FAT REPLACER
BY
Pintu Choudhary
Master of Technology
( Food Science and Technology)
Indian Institute of Crop Processing Technology
Ministry of Food Processing Industries
Government of India
Thanjavur - 613005
2. FISH CATCHING STATUS
Total fish catch in world is of the order of 92 million tones per
year
Total cost line of India about 5,600 km and total coast area of
about 1.13 million sq. km
The total fish catch in India was 133,020 MT tones in 2004
Total export per year is 380,000 tones of fish
Total value of export of fish and fish products amount to over
Rs.4,600 crores per annum
More than 80% of our export is frozen shrimp
World per capita consumption of seafood in 2003 =16.2 kg/yr.
Per capita sea food consumption in India =3.5 kg/yr.
3. TYPE OF FISH
Total estimated species of fish are about 25,000 species of
living today.
Total 250 different species of fish are used for edible purpose
The edible fishes are classified into two categories based on
their anatomical differences i.e. finfish and shellfish.
Fishes classified on the basis of their fat content as lean (less
than 2 per cent fat),medium (2 to 5 percent ) and fat (more than
5 per cent ).
4. FINFISH
Fins and backbones.
SHELLFISH
Shells instead
backbones.
FINFISH
SHELLFISH
9. CLASSIFICATION OF FISH ON BASIS
OF FAT CONTENT
FISH
LEAN (LESS THAN 2 PER CENT)
MEDIUM 2 TO 5 PERCENT
FAT ( MORE THAN 5 %)
10. SEAFOOD –NUTRITIONAL BENEFITS
• High quality protein
• High in omega-3 fatty acids
• Low in saturated fat
• Contributes to a healthy heart
• Contributes to proper growth and
development of children
• Source of vitamins and minerals
11. HEALTH BENEFITS ASSOCIATED WITH
FISH CONSUMPTION AND LEVELS OF
SUPPORTING EVIDENCE
Disease or health condition Strong evidence of
significant health
benefits
Promising preliminary
results
Coronary heart disease
High blood pressure
Irregular heart beat
(arrhythmia)
Diabetes
Rheumatoid arthritis
Asthma
Bowel cancer
Crohn’s disease
Neural development
13. HIGH QUALITY PROTEIN
Protein needed for growth and maintenance
Seafood contains all 9 essential amino acids
Protein is highly digestible
Fish contain 16-27 grams of protein
15. HEALTH BENEFITS OF OMEGA-3
FATTY ACIDS
HEART
Lowers triglyceride levels
Counteracts inflammation
Helps arteries stay elastic
Helps prevent build-up of plaque deposits
Reduces risk of dying from heart attack
16. OMEGA-3S AND DIABETES
Onset of diabetes
- May keep the immune system in check
Control of symptoms
- Low level of DHA associated with an increased
insulin resistance
Complications of diabetes
- Influence development of cardiovascular disease
- May delay onset of kidney and nerve complications
17. OMEGA-3S AND CANCER
Onset
May help healthy cells resist damage
Multiplication of cells
May interfere with tumor growth
Spread
May inhibit tumor spread in the body
18. OTHER BENEFITS OF OMEGA-3 FATTY
ACIDS
Joints
Fewer tender joints and decrease stiffness
Mood
Higher levels of EPA and DHA protective against
depression
Mind
Perhaps caused by inflammation in center of the brain
Lungs
May decrease severity of asthma
19. VITAMINS
Source of B complex vitamins
Niacin, B12 and B6, Thiamin
MINERALS
Excellent source of minerals
Calcium, Iron Zinc, Copper,
Potassium, Iodine, Phosphorus,
Selenium, Magnesium
20. FISH OR FISH OIL
SUPPLEMENTS
Taking supplements may be more convenient
Fish contains more of the “long-chain” fatty acid DHA
Excessive amounts of supplement – may increase
bleeding
May also increase both good and bad cholesterol
21. FISH FLOUR
Ingredient used for preparation of fish flour is defatted
fish.
It is rich in high quality protein and minerals.
Fish flour contain 85-90 % percent of high quality
protein .
It is less coastally and good quality protein is generally
used in several areas of the world
22. FAT REPLACER
Fat replacers are compounds incorporated into food
products to provide them with some qualities of fat.
Fat may be replaced in food products by traditional
techniques such as substituting water or air for fat, using
lean meats in frozen entrées, skim milk instead of whole
milk in frozen desserts, and baking instead of frying for
manufacturing or preparing snack foods.
Some lipids may be replaced in foods by reformulating
with selected ingredients that provide some fat-like
attributes . These fat replacers can be lipid, protein or
carbohydrate-based and can be used alone or in unique
combinations
23. TYPES OF FAT REPLACER
Fat replacers are generally categorized into two groups: fat
substitutes and fat mimetics.
Fat substitutes are ingredients that have a chemical structure
somewhat close to fats and have similar physiochemical
properties. They are usually either indigestible or contribute
lower calories on a per gram basis.
Fat mimetics are ingredients that have distinctly different
chemical structures from fat. They are usually carbohydrate
and/or protein-based. They have diverse functional
properties that mimic some of the characteristic
physiochemical attributes and desirable eating qualities of
fat.
25. PROTEIN BASED FAT SUBSTITUTES
Simplesse introduced in 1988 by Nutra Sweet, GRAS
status 1990 for application in frozen desserts. Produced
from milk and/or egg proteins by heating and blending
process known as microparticulation.
1g of Simplesse + 2 g of water = 3 g of fat
4kcal 27kcal
27. SYNTHETIC COMPOUNDS
Olestra-hexa to octaesters of sucrose and fatty
acids
EPG - esterified propoxylated glycerols
DDM -Dialkyl dihexadecylmalonate
TATCA - trialkoxytricarballate
28. FAT SUBSTITUTES THAT CAN BE
USED AT HOME
Fruit based: apple sauce, date puree, plum puree,
banana puree, cherry puree
Corn starch, potato starch
Yoghurt
30. REFERENCES
Anonymous. 2010. Information on Nutrition and Health Claims.
Food Safety Authority of Ireland, Dublin, Ireland.
Belury,M.A. 2002. Dietary conjugated linoleic acid in health.
Annual Review of Nutrition, 22, 505-531.
Finley, J.W. 2003. Reduction of cancer risk by consumption of
selenium-enriched plants: enrichment of broccoli with selenium
increases the anti-carcinogenic properties of broccoli. Journal of
Medicinal Food, 6, 19-26.
Akoh, C.C. (1998). Fat replacers, Food Technology, 52, 47-52.
Chronakis, I.S. (1997). Structural-Functional and Water-holding
Studies of Biopolymers in Low Fat Content Spreads, Lebensmittel-
Wissenschaft und-Technology 30,36-44.