Fish Food Analysis
Fish is a source of high quality protein which is easily digestible. Fish also provides a good balance of lipids, vitamins and minerals Edirisinghe (2000) as cited by (Karunarathna & Attygale 2009). And tuna is a good source of high quality proteins. According to Gopakumar (1997) as cited by (James, and Kumar, 2013), white and pink to dark red flesh are seen in a tuna. Greater quantities of myoglobin in its muscle influence the color of the flesh. Tuna is generally considered as a food rich in omega-3 fatty acid. This food is low in saturated fat and sodium. It is also a good source of magnesium, phosphorus and potassium, thiamin, niacin, Vitamin B6 and selenium.
Raw fish and seafood are highly delicate compared to other fresh meat supplies
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But, the fish first undergoes sensory evaluation to assess its freshness or spoilage. Delay must be prevented when moving the fish to the chilled storage facility. The facility must have a calibrated indicating thermometer. Moreover, the fish must be stored in shallow layers and must have sufficient finely divided ice or a mixture of water and ice before being processed and with such, damage due to over stacking or overfilling of boxes must be prevented. Frozen fish undergoes thawing before being graded while chilled fish can be graded directly. Frozen fish must be glazed and/or wrapped to prevent dehydration in addition to that; the product with defects that cannot be eliminated to an acceptable level should be rejected. Proliferation of microorganisms and development of histamine, distinct odors and off-flavors indicating decomposition or rancidity should be controlled and prevented by observing thawing time and temperature. Products should not be exposed to excessively high temperatures upon thawing. When water is used as a thawing medium, there should be sufficient circulation to produce even thawing. Water used must be potable and if recycled water is used, care should be observed to avoid the buildup of microorganisms. Efficient draining of the thawed fish must also be observed and the product should be processed or refrigerated immediately at the adequate temperature. After grading, the
Bluegill Fish Experiment Lab Report
739 Words | 3 PagesThe experiment consisted of two sub-experiments that when synthesized together, successfully answered our main question. The first of the two sub-experiments focused on collecting data for the creation of a life table in which Daphnia magna were not in the presence of a predator such as Lepomis macrochirus, known in laymen’s terms as bluegill fish. The second of the two sub-experiments focused on collecting data for the creation of a life table as well, but this time the daphnia were subjected to an environment where bluegill fish were present. The collection of the data for the creation of the first lifetable without predation consisted of fourteen replicates or daphnia starting at age 3 and ending at varying ages depending on the mortality of each replicate group.
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Dog Fish Shark Lab Report
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Puffer Fish Dinner Case Study
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Stickleback Fish Lab Report
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Smoked Salmon Case Study
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Goldfish Metabolism Experiment
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Pros And Cons Of Eating Fish During World War I
64 Words | 1 PagesPeople during World War I should eat fish because they feed themselves and reproduce unlike bread. I believe in World War I it was very hard to find food like bread and canned foods. If people had a little fish pond or even a vegetable garden, they would have a better supply of food because they are in nature and reproduce and grow themselves.
Essay On Being Pescatarian
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Cray Fish Lab Report
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Neptune Seafood Case Study Solution
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