Fish - Food Tech

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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


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