A presentation about the classification of fish

1. CLASSIFICATION OF FISH
▪ Two Major Categories:
1. Shellfish ( Invertebrate)
2. Fish ( Vertebrate)
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2. a. MOLLUSKS
- Soft bodies that are partially
covered by hard shells
CLASSIFICATION AND MARKET FORMS OF FISH
1. SHELLFISH- have shells instead of backbones
b. CRUSTACEANS
- Covered by firm shells and have
segmented bodies
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Two groups:

3. CLASSIFICATION AND MARKET FORMS OF FISH
2. FISH
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• live in fresh or salt water
• have fins and backbones
• both salt water and fresh water varieties differ in
flavor and quality depending partly on the water in
which they are grown. Fish from cold, clear, deep
waters are superior in quality and in flavor to fish from
warm, muddy, shallow waters. Saltwater fish water
and oily fish have more flavor than the least varieties.

4. Market Forms of Fish
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5. Uncooked Fish Cuts
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6. THE REACTION OF
COLLAGEN WITH
WATER IN
HYDROLYSIS

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The most common connective tissues
are ligaments, tendons, silverskin and
muscle fibers.
Connective Tissue
Composition
They are made from different organic
components that respond in a different
way when cooked. One of the most
common organic found in connective
tissues is a protein called collagen.

8. THE REACTION OF COLLAGEN WITH
WATER IN HYDROLYSIS
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COLLAGEN
(Connective Tissues)
HYDROLYSIS
( a common for of chemical
reaction where water is
mostly used to break the
chemical bonds)
x = GELATIN

9. GELATIN
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• After being cooked, collagen turns into
gelatin, which is jiggling, translucent
substance you see on a prepared cut of
meat.
• is a product of hydrolysis of collagen in the
connective tissues of meat during heating.
Sufficient gelatin appears in the broth to
cause it to set when cooled.

10. THE EFFECT OF
HEAT UPON THE
DIFFERENT CUTS
AND STYLES OF
MEAT

11. THE EFFECT OF HEAT UPON THE DIFFERENT
CUTS AND STYLES OF MEAT
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• The response of an individual muscle to heating
evidently depends to a great extent on the amount of
connective tissues.
Tender Cuts
More tender cuts of meat do
not require moisture and
long, slow cooking, they are
usually cooked with a dry
heat method.
Less Tender Cuts
The less tender muscles
contained more connective
tissues, which was evidently
softened if moisture is
present and cooking is slow.

12. CHANGES DURING
MEAT, FISH AND
POULTRY
PROCESSING

13. PROCESSING OF MEAT
(The cold storage of meat)
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• Meat should not be eaten while rigor mortise
persists. An action gives better quality if held in a
cooler temperature 34 to 36 degrees F for 2 to 6
weeks but it depends on the degree of ripening
desired. Beef may be in good condition when in a
week's time or 10 days after killing and pork which
develop in naturally more tender or suitable after 2
or 3 days of cold storage produce a noticeable
improvement but longer period of hiding result and
little additional change.

14. PROCESSING OF MEAT
(The cold storage of meat)
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• Part of the increase in tenderness during
ripening may be due to decrease in collagen.
Collagen content of Beef ripens 30 days.
Ripening produces more intense flavor and
increases juiciness as well as increases
tenderness.

15. PROCESSING OF FISH
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• Fish. Processing fish-also means preserving fish.
Processing involves a physical or Chemical
change or both. Fish changes physically when it
changes in shape. For example, fish may either
appear shriveled or swollen depending on how
much water has been added or taken away from
its flesh.

16. PROCESSING OF FISH
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▪ On the other hand, when a fish changes
chemically, the substances which compose the
fish undergo reactions. These practices result to
change not only in appearance but also in taste
and nutritive composition of the fish.

17. PRINCIPLES
INVOLVED IN
COOKING FISH

18. PROCESSING OF FISH
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▪ Fish maybe cooked by either dry or moist heat
methods. There are less minerals and extractives
in fish than in meat making it more digestive
and are low in fish, some methods, such as
frying, boiling or baking, that develops flavor is
usually preferred.

19. PROCESSING OF FISH
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▪ Moist-heat methods are not used to make fish
tender but simply for variety. Fish, except for
some shellfish, are already tender. The chief
problem in fish cookery is to retain the form of
the fish, which must be carefully handled and
not overcooked.

20. May be fillets, steaks, or boned or
unboned whole fish (head removed)
in a low broiling temperature to
prevent over browning, and basting
the top surface with fat to keep it
moist, it is usually possible to boil the
fish until done without turning.
Broiling
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21. It may be fillets but it is often fish,
stuffed usually place in a shallow-
open can and its basted to keep the
skin from becoming hard and dry.
Although a hot run may be used if
time is limited, a moderate run gives
better results, especially if the fish is
stuffed.
Baking
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Vitamin Retention in Cooking Meat