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Questions and Answers
Which type of fish has less than 5% fat content?
Which type of fish has less than 5% fat content?
- Sardines
- Whiting (correct)
- Tuna
- Salmon
Which type of fish is a good source of omega 3?
Which type of fish is a good source of omega 3?
- Whiting
- Flat head
- Salmon (correct)
- John Dory
Which type of fish has muscle fibers suitable for burst swimming but fatigue quickly?
Which type of fish has muscle fibers suitable for burst swimming but fatigue quickly?
- John Dory
- Whiting (correct)
- Sardines
- Tuna
What causes the crustacean shell to turn orange when cooked?
What causes the crustacean shell to turn orange when cooked?
What is a good source of B group vitamins and essential amino acids?
What is a good source of B group vitamins and essential amino acids?
What is the role of omega 3's in seafood?
What is the role of omega 3's in seafood?
Which mineral is commonly found in seafood?
Which mineral is commonly found in seafood?
What type of muscle arrangement do fish have to allow undulation of their bodies through the water?
What type of muscle arrangement do fish have to allow undulation of their bodies through the water?
Which of the following is a sign of fresh fish?
Which of the following is a sign of fresh fish?
What should be done to determine the freshness of shellfish?
What should be done to determine the freshness of shellfish?
Which cut of fish is the most perishable?
Which cut of fish is the most perishable?
At what stage does the transition of muscle into fish and seafood occur?
At what stage does the transition of muscle into fish and seafood occur?
What is the cooking test for shellfish to determine their freshness?
What is the cooking test for shellfish to determine their freshness?
What is the role of connective tissue in fish muscles?
What is the role of connective tissue in fish muscles?
What is the purpose of the thin weak connective tissue between muscle layers in fish?
What is the purpose of the thin weak connective tissue between muscle layers in fish?
What should be the smell of fresh shellfish?
What should be the smell of fresh shellfish?
What factor can influence the onset of rigor mortis in fish?
What factor can influence the onset of rigor mortis in fish?
What can cause the meat quality defect known as 'gaping' in fish?
What can cause the meat quality defect known as 'gaping' in fish?
Under what condition can fish undergo shortening similar to mammals during rigor mortis?
Under what condition can fish undergo shortening similar to mammals during rigor mortis?
What is the impact of shrinkage in pre-rigor fish?
What is the impact of shrinkage in pre-rigor fish?
How can the freshness of fish be affected by the length of rigor?
How can the freshness of fish be affected by the length of rigor?
What are the potential risks of accelerating rigor by raising the temperature?
What are the potential risks of accelerating rigor by raising the temperature?
What is the main cause of rancid odors and color changes in fish and seafood?
What is the main cause of rancid odors and color changes in fish and seafood?
What are the two main causes of bacterial spoilage in fish and seafood?
What are the two main causes of bacterial spoilage in fish and seafood?
What does PUFA oxidation in fish and seafood lead to?
What does PUFA oxidation in fish and seafood lead to?
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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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