Fish is a highly perishable food that must be cooked quickly after catching and kept cold until then. There are many species of fish that can be classified as white fish, oily fish, or shellfish like molluscs and crustaceans. The main causes of fish spoilage are bacteria that grow around pH 7 at 15-20°C as well as parasites. Signs of spoilage include floating, shrunken eyes, gray or brown gills, unpleasant odor, soft scales, and slimy flesh. To purchase fresh fish, look for bright eyes, red gills, firm flesh, moist skin, and absence of odor or discoloration. Storage involves freezing at -10°C or below and keeping the
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Fish
Fish is a highly perishable food that must be cooked quickly after catching and kept cold until then. There are many species of fish that can be classified as white fish, oily fish, or shellfish like molluscs and crustaceans. The main causes of fish spoilage are bacteria that grow around pH 7 at 15-20°C as well as parasites. Signs of spoilage include floating, shrunken eyes, gray or brown gills, unpleasant odor, soft scales, and slimy flesh. To purchase fresh fish, look for bright eyes, red gills, firm flesh, moist skin, and absence of odor or discoloration. Storage involves freezing at -10°C or below and keeping the
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FISH
Readily available relatively cheap source of food.
High in proteins, vitamins and minerals. Extremely perishable, so it must be cooked as quickly as possible after being caught. Must be kept cold until it is cooked. There are hundred of species of fish : sea fish from the ocean and fresh water fish from lakes, rivers and streams. CLASSIFICATION OF FISH
Fish
White Fish Oily Fish Shell Fish
Round Flat Round Flat Molluscs Crustaceans
Gastropods Bivalves Cephalopod
SPOILAGE OF FISH – REASONS Main bacterial spoilage is due to micrococcus, pseudomonas, corney bacteria, bacilli, achromo and flavo bactor. These bacteria grow at higher pH i.e. more than 7; around a temperature of 15-20 deg. C. Parasitic infections also cause early spoilage. Spoilage also occurs in the fish when lactic acid content in the fish gets reduced due to struggle and stress before death. After death of the fish trimethylamine is broken down due to oxidation and causes bad smell. SPOILAGE OF FISH – SIGNS Such fish is liable to float in the water. Eyes are seen shrunken and collapsed. The gills are either gray or brown in color. Emit unpleasant and offensive odor. Scales are soft and easily rubbed off. Flesh is slimy and pits on pressure. Flesh is detached easily from bone structure. Unpleasant and offensive smell from abdominal cavity. A pink color line along the back bone is the sign of decomposition. ASSESMENT OF PERIOD OF FRESHNESS OF FISH Fish is fresh when the eyes are bright and bulging with red gills. In case the eyes are sunk to the level of eye brim, it may be considered 24 to 48 hours old. In case the eyes are sunk deep inside, it may be considered 48 hours or beyond. Purchase Points-Fish Eyes: Should be bright, full and not sunken, no slime or cloudiness. Gills: Should be bright red, no bacterial slime. Flesh: Should be firm, translucent and resilient so that when pressed the impression goes quickly. It should not be limp. Scales: Should be flat, moist and plentiful. Skin: Should be covered with fresh sea slime, be smooth and moist with sheen and no abrasions or bruising and no discoloration. Smell: Pleasant, no ammonia or sourness. Small fish when held horizontally on the palm, does not drop at the tail and remain rigid. Purchase Points-Prawns and Lobster Purchase alive with both claws attached to ensure freshness They should be heavy in proportion to their size. The coral of the hen lobster is necessary to give the required colour for the soups and sauces. Hen lobsters are distinguished from the hen lobsters by a broader tail. Storage Fish should not be subjected to more stress and stress after the catch. Freshness depends upon temperature control, weather control and quantum of fish. Immediately freezing at – 10 C is advisable while moving the seafood from deep-sea location to coast. It is advisable to store fish at temperature ranging from –23 to –29 deg. C to conserve enzymes from destruction or keep fishes alive in tanks. While receiving fish it should be checked whether the fish is being marketed below 3C or not. Fishes like tuna are stored at temperature more than – 20C. Shellfish is normally stored in tanks alive after catch, and then it is subjected to processing. Subjecting to temperature less than – 3deg C can enhance shelf life of certain fish. It can be stored for more than three to six months. Preservation Frozen Canning Salting & Drying Pickling Smoking- Cold & Hot