Questions and Answers
What percentage of high-quality protein is commonly found in most fish?
Which of the following fatty acids are uniquely found in fish compared to beef, pork, and vegetables?
How does fish fat contribute to human health?
What distinguishes the vitamin content of fish compared to red meat?
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Which amino acids are notable for being essential and often lacking in cereal and root crop-based diets?
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What is the typical range of fat content in fish?
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What is a significant health benefit of consuming fish?
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Which mineral is mentioned as being found in high levels in oysters and mussels compared to red meats?
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What is one of the traditional processing methods still practiced in Southeast Asia?
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What is a notable characteristic of the protein composition of fish?
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How does the nutritional value of fish contribute to a healthy diet?
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Which of the following is NOT a result of the changes in fish processing technology by the 1980s and 1990s?
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What led to a decrease in the quantity of frozen fish globally during the late 20th century?
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What product is included in the Philippines’ peak fish production season?
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What is the primary reason for the prevalence of auto-oxidation in aquatic products?
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What is oxidative rancidity primarily responsible for in food products?
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What is the recommended storage temperature for fish to minimize spoilage?
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What does sanitation involve in the context of food hygiene?
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Which property is NOT ideal for a detergent used in hygienic cleaning procedures?
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How does personal hygiene contribute to food safety?
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Which method of preparing fish involves removing scales, viscera, fins, and the head?
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What type of fillet is produced as a single piece from flatfish?
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Which treatment is effective at killing actively growing microbes during sanitation?
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What is the characteristic of fish best suited for filleting?
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Study Notes
Composition of Fish
- Critical for food processors, nutritionists, and consumers.
- Composition varies by species, individual factors (age, sex), environmental conditions, and seasonal changes.
Protein
- Fish contains 16-22% high-quality protein, sourced from essential amino acids (EAAs).
- Lysine and methionine, critical EAAs, are insufficient in cereal and root crop diets.
Fat (Lipids)
- Fat content in fish ranges from 0.2-2.5%, rarely exceeding 5% in tropical species.
- Approximately 80% of fish flesh is water and fat, with long-chain fatty acids (14-22 carbons) that are unsaturated.
- Rich in polyunsaturated fatty acids (PUFAs), particularly omega-3 fatty acids:
- EPA (eicosapentaenoic acid)
- DHA (docosahexaenoic acid), important for brain growth and development.
- Omega-3 fatty acids reduce heart disease risk by preventing blood clots.
- Fish oils lower blood circulatory disease risks, decrease serum total cholesterol, and enhance HDL (high-density lipoprotein) cholesterol levels.
Vitamins
- Vitamin content varies across fish species.
- Fish is rich in vitamins such as:
- A (retinol)
- B1 (thiamine)
- B2 (riboflavin)
- B12 (cyanocobalamin)
- D3 (cholecalciferol)
- Higher B1 and B2 concentrations are found in fish skin compared to flesh.
- Higher unsaturation in fish products leads to more oxidative rancidity, affecting flavor and appearance.
- Frozen storage can denature proteins, yielding tougher and drier textures.
Hygiene and Sanitation
- Hygiene is vital for health, indicating cleanliness and infection risk reduction.
- Contamination from bacteria is a primary cause of fish spoilage, posing serious health risks.
- Keeping fish clean and chilled minimizes spoilage and bacterial growth.
Cleanliness
- Essential during all fish handling stages; involves:
- Absence of visible dirt or contaminants.
- Cleaning removes soil and residues; sanitation eliminates microorganisms.
- Detergents loosen dirt; sanitizers kill microbes.
- Ideal detergents and sanitizers possess properties like good emulsification, germicidal action, and low toxicity.
Personal Hygiene
- Practices include daily bathing, using deodorants, maintaining clean appearances, and washing hands frequently.
- Handwashing is crucial after coughing, using the restroom, smoking, and handling raw fish.
Ways of Preparing Fish
- Drawn fish: gutted (entrails removed).
- Dressed fish: scaled and eviscerated.
- Steaks: 2-3 cm thick cuts from large dressed fish.
- Fillets: flesh removed from the backbone; variations include single, cross-cut, and quarter-cut fillets.
- Sticks and portions: uniform rectangular chunks from the fish's meaty portion.
Filleting of Fish
- Best fillets come from fish that are chilled and have just passed rigor mortis.
- Good-quality fillets can also come from frozen-thawed fish processed shortly after death, avoiding gaping.
Development of Fish Processing Technology
- 1950s: Innovations like freezing at sea and onboard chilling introduced.
- 1970s: Advances in meat-bone separation and surimi production.
- 1980s-1990s: Focused on consolidation of existing technologies without major innovations.
World Utilization Trends (1985-1993)
- Declines in frozen fish quantities linked to the USSR's withdrawal from factory fishing.
- Shift from canned and cured fish to fresh options.
Southeast Asia
- Continues to practice traditional fish processing methods like drying and salting.
- Increasing consumer demand for value-added products, leading to growth in ‘ready to heat and eat’ items.
Philippines Fishing Industry
- Comprises over 7,000 islands with a significant coastline and extensive continental shelf.
- Rich diversity in aquatic species, with peak production of fish sauce and paste occurring from April to October.
Nutritive Value of Fish
- Fish is a low-calorie, low-fat source, rich in omega-3 oils and important vitamins.
- Key minerals present include iodine, fluoride, selenium, and zinc.
- Oysters and mussels exceed red meats in iron content.
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Description
This quiz explores the factors affecting the quality of aquatic products, including auto-oxidation, oxidative rancidity, and protein denaturation during storage. Understand how these processes impact the safety and flavor of seafood. Test your knowledge on hygiene and sanitation practices relevant to aquatic food products.
