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FISH-AND-SHELLFISH-PROCESSINGG

The document provides an overview of fish and shellfish processing, categorizing fish into finfish and shellfish, with shellfish further divided into mollusks and cephalopods. It discusses the nutritive values of fish, characteristics of fresh fish, market forms, and causes of fish spoilage, emphasizing the importance of proper storage to prevent spoilage due to bacteria and chemical action. The document highlights the health benefits of fish, particularly due to omega-3 fatty acids, and the characteristics that indicate freshness.

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gperre.g88
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4 views22 pages

FISH-AND-SHELLFISH-PROCESSINGG

The document provides an overview of fish and shellfish processing, categorizing fish into finfish and shellfish, with shellfish further divided into mollusks and cephalopods. It discusses the nutritive values of fish, characteristics of fresh fish, market forms, and causes of fish spoilage, emphasizing the importance of proper storage to prevent spoilage due to bacteria and chemical action. The document highlights the health benefits of fish, particularly due to omega-3 fatty acids, and the characteristics that indicate freshness.

Uploaded by

gperre.g88
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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FISH AND

SHELLFISH
PROCESSING
WHAT HAVE YOU NOTICE IN A
PROJECTED SCREEN?
TWO MAJOR CATEGORIES OF FISH:
1. FINFISH- (Vertebrates) w/ internal backbones. Includes
bangus, bisugo, catfish, mudfish, tilapia, and other
freshwater fish. Most of them are covered with scales.
2. SHELLFISH- (Invertebrates) w/o backbone
Two groups:
1. Mollusks- Oysters, clams, and mussles and the
crustaceans such as lobsters, shirmps, prawns, and
crabs.
2. Cephalopods- Squid and cuttlefish
They are called shellfish because they enclosed in shells.
DIAGRAM OF A FISH
THE MAJOR PARTS OF FISH ARE;
Skins & Fins

Muscles tissues with fats

Skeleton (Skull, backbone, ribcage)

Viscera
NUTRITIVE VALUES OF FISH
• Fish and shellfish are on a par with eggs,
chicken, and other protein sources and
minerals.
• Fish is healthy to eat because of fish oil
contains OMEGA-3 FATTY ACIDS, which not
present is other food.
• Fish keeps the body weight down preventing
obesity. (Low fat and Low calories)
CHARACTERISTICS OF FRESH FISH
1. Eyes are clear, full and bright.
2. Gills are red
3. Odor is seawater smell, not foul.
4. Flesh is firm and elastic.
5. Scales are complete, shiny and intact.
6. Color is bright and shiny.
7. Belly walls are undamaged.
MARKET FORM OF
FISH

1. Whole fish- Sold in the market fresh and


sometimes alive.
MARKET FORM OF FISH
MARKET FORM OF FISH
MARKET FORM OF FISH
MARKET FORM OF FISH
MARKET FORM OF FISH
CAUSES OF FISH SPOILAGE
• All aquatic products spoil easily due to improper
storage and handling, bacteria contamination.

1. Spoilage by bacteria- Bacteria naturally present on fish


multiply rapidly after the fish is caught, especially if it is not kept cold.
These bacteria break down proteins and fats, producing unpleasant
odors, slime, and toxins that make the fish unsafe to eat.
2. Spoilage by Chemical Action- Called “Rancidity”
This process happens faster if the fish isn’t kept cold, which is why
proper storage is so important to keep fish fresh.
SHELLFISH- (Invertebrates) w/o backbone
Two groups:
1. Mollusks- Oysters, clams, and mussles and the
crustaceans such as lobsters, shirmps, prawns,
and crabs.
2. Cephalopods- Squid and cuttlefish

They are called shellfish because they enclosed in


shells.
ANY QUESTIONS?
CLARIFICATIONS?

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