logging in or signing up fish and shellfish nutr245lab Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 308 Category: Education License: All Rights Reserved Like it (0) Dislike it (0) Added: March 08, 2009 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript Fish and Seafood Lab: Fish and Seafood LabSlide2: FIGURE 8-1 Classification of FishFISH COMPOSITION: FISH COMPOSITION Structure of Finfish Tenderness 3% Collagen Amino Acid Content Less Hydroxyproline Collagen @ Lower Temperature Converts to Gelatin Muscle Structure Characteristic Flakiness FISH COMPOSITION: FISH COMPOSITION Myotomes Layers of Short Fibers in Fish Muscle Myocommata Large Sheets of Very Thin Connective Tissue Separating the Myotomes FIGURE 8-2 Fish muscle, unlike other meats, is arranged in layers of short fibers (myotomes) separated by very thin sheets (myocommata)FISH PURCHASING: FISH PURCHASING Fish Purchased Fresh or Frozen as Whole Drawn Dressed Steaks Fillets SticksFISH PURCHASING: FISH PURCHASING Determining Freshness of Fish Sniff Test “Fresh Fish” Aroma Tight Scales Firm Flesh Stiff Body Red Gills Belly Free of Swelling or GasFISH PURCHASING: FISH PURCHASING Signs of Decay Flat Concave Eyes Gray Creamy Brown Pupil Opaque Discolored Cornea Brown Gills Gaping, Figure 8-4 Separation of Fish Flesh Into Flakes Occurs As Steak or Fillet Ages Aging Rough Handling FIGURE 8-4 A badly gaping fish filletFISH PURCHASING: FISH PURCHASING Surimi Japanese For “Minced Meat,” Fabricated Fish Product - Alaskan Pollack, Deep-sea Whitefish, Skinned, Deboned, Minced, Washed, Strained, Shaped Into Pieces to Resemble Crab, Shrimp, Or Scallops. FIGURE 8-6 Surimi ProductsFISH AND SHELLFISH PREPARATION: FISH AND SHELLFISH PREPARATION Dry-Heat Preparation Baking Broiling Grilling Frying Sautéed Deep-Fried Moist-Heat Preparation Poaching Simmering Steaming Microwaving Determining Doneness Flakes Easily FISH AND SHELLFISH STORAGE: FISH AND SHELLFISH STORAGE Fresh Fish Best Consumed 1-2 Days of Purchase Store In Coldest Portion of Refrigerator <40°F Wrap Tightly to Prevent Odors from Coming In Contact w/ Other Foods Fresh Shellfish Consume the Day Purchased See Inside Back Cover of Text Storage Requirements Vary FISH AND SHELLFISH STORAGE: FISH AND SHELLFISH STORAGE Freezing Reduction In Quality Dryer Tougher Less Springy Less Flavorful You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
fish and shellfish nutr245lab Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 308 Category: Education License: All Rights Reserved Like it (0) Dislike it (0) Added: March 08, 2009 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript Fish and Seafood Lab: Fish and Seafood LabSlide2: FIGURE 8-1 Classification of FishFISH COMPOSITION: FISH COMPOSITION Structure of Finfish Tenderness 3% Collagen Amino Acid Content Less Hydroxyproline Collagen @ Lower Temperature Converts to Gelatin Muscle Structure Characteristic Flakiness FISH COMPOSITION: FISH COMPOSITION Myotomes Layers of Short Fibers in Fish Muscle Myocommata Large Sheets of Very Thin Connective Tissue Separating the Myotomes FIGURE 8-2 Fish muscle, unlike other meats, is arranged in layers of short fibers (myotomes) separated by very thin sheets (myocommata)FISH PURCHASING: FISH PURCHASING Fish Purchased Fresh or Frozen as Whole Drawn Dressed Steaks Fillets SticksFISH PURCHASING: FISH PURCHASING Determining Freshness of Fish Sniff Test “Fresh Fish” Aroma Tight Scales Firm Flesh Stiff Body Red Gills Belly Free of Swelling or GasFISH PURCHASING: FISH PURCHASING Signs of Decay Flat Concave Eyes Gray Creamy Brown Pupil Opaque Discolored Cornea Brown Gills Gaping, Figure 8-4 Separation of Fish Flesh Into Flakes Occurs As Steak or Fillet Ages Aging Rough Handling FIGURE 8-4 A badly gaping fish filletFISH PURCHASING: FISH PURCHASING Surimi Japanese For “Minced Meat,” Fabricated Fish Product - Alaskan Pollack, Deep-sea Whitefish, Skinned, Deboned, Minced, Washed, Strained, Shaped Into Pieces to Resemble Crab, Shrimp, Or Scallops. FIGURE 8-6 Surimi ProductsFISH AND SHELLFISH PREPARATION: FISH AND SHELLFISH PREPARATION Dry-Heat Preparation Baking Broiling Grilling Frying Sautéed Deep-Fried Moist-Heat Preparation Poaching Simmering Steaming Microwaving Determining Doneness Flakes Easily FISH AND SHELLFISH STORAGE: FISH AND SHELLFISH STORAGE Fresh Fish Best Consumed 1-2 Days of Purchase Store In Coldest Portion of Refrigerator <40°F Wrap Tightly to Prevent Odors from Coming In Contact w/ Other Foods Fresh Shellfish Consume the Day Purchased See Inside Back Cover of Text Storage Requirements Vary FISH AND SHELLFISH STORAGE: FISH AND SHELLFISH STORAGE Freezing Reduction In Quality Dryer Tougher Less Springy Less Flavorful