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Questions and Answers
Which fatty acid is abundant in fish oils but not found in mammalian fat?
Which fatty acid is abundant in fish oils but not found in mammalian fat?
What role does DHA play in human health?
What role does DHA play in human health?
What health effect is associated with omega-3 fatty acids?
What health effect is associated with omega-3 fatty acids?
Which seafood is identified as a significant source of DHA and EPA?
Which seafood is identified as a significant source of DHA and EPA?
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What is a potential benefit of consuming fish oils?
What is a potential benefit of consuming fish oils?
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Which of the following fatty acids is least likely to be found in fish fat?
Which of the following fatty acids is least likely to be found in fish fat?
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Where is research on omega-3 fatty acids from tuna processing waste conducted?
Where is research on omega-3 fatty acids from tuna processing waste conducted?
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Which type of fish is primarily noted for having multiple double bonds in its fatty acids?
Which type of fish is primarily noted for having multiple double bonds in its fatty acids?
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Which essential amino acids are typically lacking in cereal and root-crop based diets?
Which essential amino acids are typically lacking in cereal and root-crop based diets?
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What is the typical fat content range in fish?
What is the typical fat content range in fish?
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Why is a lack of protein particularly harmful to children?
Why is a lack of protein particularly harmful to children?
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How do fish lipids primarily differ from mammalian lipids?
How do fish lipids primarily differ from mammalian lipids?
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What percentage of the flesh in fish typically consists of fat and water combined?
What percentage of the flesh in fish typically consists of fat and water combined?
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Which fish species listed has the highest protein content?
Which fish species listed has the highest protein content?
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How does the fat content in tropical fish species generally compare to other types of fish?
How does the fat content in tropical fish species generally compare to other types of fish?
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What can be a consequence of low dietary protein levels?
What can be a consequence of low dietary protein levels?
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What should be done with shellfish before cooking or processing?
What should be done with shellfish before cooking or processing?
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What is NOT a critical factor in maintaining the quality of newly caught fish?
What is NOT a critical factor in maintaining the quality of newly caught fish?
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During the filleting process, at what point should the knife be held parallel to the rib bones?
During the filleting process, at what point should the knife be held parallel to the rib bones?
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What is the first step in the fish filleting procedure?
What is the first step in the fish filleting procedure?
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What should be the temperature conditions for storing fish?
What should be the temperature conditions for storing fish?
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Which step requires cutting towards the backbone while removing the fillet?
Which step requires cutting towards the backbone while removing the fillet?
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What aspect of handling fish must be minimized according to quality standards?
What aspect of handling fish must be minimized according to quality standards?
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When filleting a large fish, what might be necessary if a short-bladed knife is used?
When filleting a large fish, what might be necessary if a short-bladed knife is used?
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Which of the following types of fish processing utilizes a method that involves applying heat and sealing the product in containers?
Which of the following types of fish processing utilizes a method that involves applying heat and sealing the product in containers?
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What factor is NOT commonly associated with the spoilage of fresh aquatic products?
What factor is NOT commonly associated with the spoilage of fresh aquatic products?
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In the process of fermentation, which method is used to speed up the process?
In the process of fermentation, which method is used to speed up the process?
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Which method primarily focuses on the creation of a preserved product through dehydration?
Which method primarily focuses on the creation of a preserved product through dehydration?
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What role do additives play in fish processing?
What role do additives play in fish processing?
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Which of the following is a type of quality assurance standard related to fish processing?
Which of the following is a type of quality assurance standard related to fish processing?
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Which method of fish processing involves using salt to preserve the product?
Which method of fish processing involves using salt to preserve the product?
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What is the principal aim of utilizing chilling methods in fish processing?
What is the principal aim of utilizing chilling methods in fish processing?
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Which characteristic distinguishes fermented products from other preservation methods?
Which characteristic distinguishes fermented products from other preservation methods?
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What type of inspection method is crucial for ensuring fish quality?
What type of inspection method is crucial for ensuring fish quality?
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What is a significant disadvantage of using frozen fish products?
What is a significant disadvantage of using frozen fish products?
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Which type of packaging is beneficial in extending the shelf life of fish products?
Which type of packaging is beneficial in extending the shelf life of fish products?
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What is the primary purpose of the grading system in fish processing?
What is the primary purpose of the grading system in fish processing?
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In what way does personal hygiene impact the processing of aquatic products?
In what way does personal hygiene impact the processing of aquatic products?
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What is the primary method by which cooling occurs when ice is placed in contact with fish?
What is the primary method by which cooling occurs when ice is placed in contact with fish?
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What is a key consideration when icing fish to ensure proper cooling?
What is a key consideration when icing fish to ensure proper cooling?
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In what arrangement should fish be packed to optimize chilling?
In what arrangement should fish be packed to optimize chilling?
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What advantage does chilled seawater (CSW) have over ice in chilling fish?
What advantage does chilled seawater (CSW) have over ice in chilling fish?
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Which of the following is NOT a benefit of using chilled seawater (CSW) for chilling fish?
Which of the following is NOT a benefit of using chilled seawater (CSW) for chilling fish?
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What describes the nature of 'slush ice' in the context of fish chilling?
What describes the nature of 'slush ice' in the context of fish chilling?
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Which method is typically used for air chilling fish in commercial settings?
Which method is typically used for air chilling fish in commercial settings?
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Why is it important to fill gutted fish with ice in the belly cavity?
Why is it important to fill gutted fish with ice in the belly cavity?
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Study Notes
Fish Protein
- Fish protein is a crucial source of essential amino acids needed for muscle and organ development, skin, and hair growth.
- Fish protein is rich in lysine and methionine, which are insufficient in cereal and root crop diets.
- Protein deficiency weakens the body's resistance to illness and hinders growth, especially harming children.
Fish Fat (Lipids)
- Fish fat content varies, typically ranging from 0.2% to 25%.
- Tropical fish species rarely have more than 5% fat.
- Fish fat accounts for a smaller percentage than in pork, beef, and chicken.
- Fish lipids are unique, containing long-chain fatty acids (14-22 carbon atoms) with a high level of unsaturation.
- Fish fat is rich in omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are absent in mammalian meats and vegetables.
- Tuna, mackerel, mullets, and other aquatic products are abundant sources of EPA and DHA.
- EPA and DHA offer health benefits, including preventing heart disease by reducing blood clot formation and protecting against other illnesses.
- DHA is crucial for brain growth and development.
Fish Oil Benefits
- Fish oil reduces blood circulatory diseases.
- Fish oil lowers serum total cholesterol levels.
- Fish oil increases high-density lipoprotein (HDL) cholesterol, which is beneficial for human health.
Omega-3 Fatty Acids Research in the Philippines
- The Institute of Fisheries Technology, College of Fisheries, University of the Philippines in the Visayas, actively researches omega-3 fatty acids.
- They convert omega-3 fatty acids from tuna processing waste (heads, entrails) into capsules.
- They have determined the percentage yields of omega-3 fatty acids from various tuna waste materials.
Proximate Composition of Philippine Aquatic Products
- The table provides the proximate composition (protein, fat, moisture, ash) of various Philippine aquatic products.
- The data demonstrates the nutritional value of different fish and shellfish species in the Philippines.
Shellfish Handling
- Shellfish should be alive until processing or cooking
Fish Handling
- Fish must be sorted by species and size immediately
- Fish should be kept at low temperatures
- Avoid frequent handling
- Cleanliness, speed and care are key to maintaining quality
Filleting Procedure
- Lay fish on its side
- Cut from behind the pectoral fin around the back of the head
- Cut towards the tale along the dorsal fin, only cut as far as the backbone
- Cut forward to clear the fillet from the ribs
- Cut over the edge of the ribs towards the tail, flatten the knife onto the backbone and remove the fillet
- Trim the fillet to remove any belly flap or fin
Chilling
- Use sufficient ice to maintain fish temperature at 0°C
- More ice is required for longer trips
- Arrange ice and fish so that accumulated water, blood and slime can drain easily
- Place ice and fish alternately to avoid localized heating
- Surround fish with ice on all sides
- When packing mixed fish, place large fish at the bottom and smaller fish on top
- Pack fish with delicate skin on top of fish with scales
- Fill gutted fish with ice in the belly cavity and arrange belly down in a slanting position
Storage Time
- The maximum storage time of chilled aquatic species from warm-water regions is documented
Chilled Seawater (CSW)
- CSW is a mixture of seawater and crushed ice
- CSW chills fish faster than wet ice
- Fish in CSW do not suffer from physical damage
- CSW washes the fish
- CSW chilled fish do not necessarily keep longer than wet iced fish
Refrigerated Air
- Air chilling is used in commercial boats
- Chilled air circulates through a finned evaporator and fan.
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Description
This quiz explores the importance of fish protein and fat in diet and health. It discusses the essential amino acids found in fish, the unique lipid content including omega-3 fatty acids, and their benefits compared to other meats. Test your knowledge on how fish contributes to nutrition and growth.
