Fish - Food Tech
- Created by: Lucy White
- Created on: 02-06-13 14:45
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- Fish
- Structure
- Short blocks of fibres
- Separated by thin sheets of connective tissue
- Fat contained in liver of white ish
- Distributed through flesh of oily fish
- Length of fibres indicative tenderness
- Short = tender
- Breakdown of Fish
- Rapidly pass into rigor mortis
- Bacterial detoriation
- Flesh has nitrogen containing compounds
- Breakdown of nitrogen gives fish bad smell
- Ammonia produced through bacterial attack on protein
- Development of odours
- Ammonia produced by bacterial attack on protein
- Trimethylamine Oxide broken down to bacteria to Trimethylamine
- Characteristic bad smell of fish
- Chilling
- Ice ideal medium
- Added advanatge of washing + keeping fish moist whilst melting
- Fresh water fish keep for longer than saltwater
- Tropical fish last longer than cold water
- Stored up to a month
- Freezing
- Quality will be poorer
- About -30c
- Extend shelf life for several months
- Bacterial action completely stopped
- Only fresh raw fish should be frozen
- Quality
- Time + Place of capture
- Out of season if caught when spawning
- Structure
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