FOOD week 7-1 Quality of fish and seafood

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Questions and Answers

Which type of fish has less than 5% fat content?

Whiting

Which type of fish is a good source of omega 3?

Salmon

Which type of fish has muscle fibers suitable for burst swimming but fatigue quickly?

Whiting

What causes the crustacean shell to turn orange when cooked?

Denaturing of proteins releases astaxanthin Signup and view all the answers

What is a good source of B group vitamins and essential amino acids?

Seafood Signup and view all the answers

What is the role of omega 3's in seafood?

Important for cell metabolism Signup and view all the answers

Which mineral is commonly found in seafood?

Iodine Signup and view all the answers

What type of muscle arrangement do fish have to allow undulation of their bodies through the water?

Muscles arranged in sheets with thin layers of shorter muscle fibers Signup and view all the answers

Which of the following is a sign of fresh fish?

Clear eyes and pink or red gills Signup and view all the answers

What should be done to determine the freshness of shellfish?

Ensure they are alive and check for closed shells Signup and view all the answers

Which cut of fish is the most perishable?

Whole fish with scales, gills, and internal organs removed Signup and view all the answers

At what stage does the transition of muscle into fish and seafood occur?

Rigor mortis Signup and view all the answers

What is the cooking test for shellfish to determine their freshness?

If they don't open when cooked, don't eat them Signup and view all the answers

What is the role of connective tissue in fish muscles?

To provide support and structure Signup and view all the answers

What is the purpose of the thin weak connective tissue between muscle layers in fish?

To allow flexibility for undulation Signup and view all the answers

What should be the smell of fresh shellfish?

Fresh ocean smell (salt water) Signup and view all the answers

What factor can influence the onset of rigor mortis in fish?

Post spawning condition Signup and view all the answers

What can cause the meat quality defect known as 'gaping' in fish?

Rapid muscle contractions at high temperature Signup and view all the answers

Under what condition can fish undergo shortening similar to mammals during rigor mortis?

Extreme conditions prior to energy depletion Signup and view all the answers

What is the impact of shrinkage in pre-rigor fish?

Increased toughness pre and post cooking and increased water loss leading to dry product Signup and view all the answers

How can the freshness of fish be affected by the length of rigor?

The freshness of fish is affected by the length of rigor Signup and view all the answers

What are the potential risks of accelerating rigor by raising the temperature?

Risk of gaping if the temperature is too high or held for too long Signup and view all the answers

What is the main cause of rancid odors and color changes in fish and seafood?

Lipid oxidation and hydrolysis Signup and view all the answers

What are the two main causes of bacterial spoilage in fish and seafood?

Inappropriate storage conditions and prolonged storage pre-cooking Signup and view all the answers

What does PUFA oxidation in fish and seafood lead to?

Shorter shelf life Signup and view all the answers

Study Notes

Types of Fish

Fish with less than 5% fat content: Lean fish
Good source of omega 3: Fatty fish
Fish with muscle fibers suitable for burst swimming but fatigue quickly: Warm-blooded fish

Biochemistry of Seafood

Causes crustacean shell to turn orange when cooked: Denaturation of astaxanthin
Good source of B group vitamins and essential amino acids: Seafood
Role of omega 3's in seafood: Brain function, heart health, and inflammation reduction
Commonly found mineral in seafood: Iodine

Fish Anatomy and Physiology

Type of muscle arrangement in fish: Segmental, allowing undulation of their bodies through the water
Sign of fresh fish: Firm, shiny skin, and bright eyes
Freshness determination of shellfish: Check for closed shells, no offensive odor, and lively movement

Fish Processing and Quality

Most perishable cut of fish: Fillets
Stage of transition of muscle into fish and seafood: Post-mortem
Cooking test for shellfish to determine freshness: They open when cooked
Role of connective tissue in fish muscles: Provides structural support and texture
Purpose of thin weak connective tissue between muscle layers in fish: Allows for flexibility and movement

Fish Spoilage and Quality

Smell of fresh shellfish: Briny or sweet
Factor influencing the onset of rigor mortis in fish: Temperature, handling, and storage
Cause of 'gaping' in fish: Poor handling, stress, and genetics
Condition for fish to undergo shortening similar to mammals during rigor mortis: High temperature
Impact of shrinkage in pre-rigor fish: Loss of quality and texture
Effect of rigor length on fish freshness: Shorter rigor results in better quality

Spoilage Risks

Risks of accelerating rigor by raising the temperature: Increased spoilage and quality loss
Main cause of rancid odors and color changes in fish and seafood: Oxidation of polyunsaturated fatty acids (PUFA)
Two main causes of bacterial spoilage in fish and seafood: Temperature abuse and poor handling
Result of PUFA oxidation in fish and seafood: Off-flavors, off-odors, and discoloration

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