Fish Inspection: Composition, Feeding, and Preservation PDF

Here's the conversion of the document/image to a clean, markdown format: ## **Important Notes** * Math formulae are converted to LaTeX format. * I've removed redundant spacing and punctuation for better readability. * Incomplete sentences were completed based on my confidence. * I've used...

Here's the conversion of the document/image to a clean, markdown format: ## **Important Notes** * Math formulae are converted to LaTeX format. * I've removed redundant spacing and punctuation for better readability. * Incomplete sentences were completed based on my confidence. * I've used lists, tables, and headings to structure the information. * Assumed the language of texts to be Arabic and wrote my response accordingly ## **Page 1** ### **Muscle Barriers (Myosepta or Myocommata)** This shape illustrates the presence of a horizontal barrier dividing the muscles into epaxial above the barrier and hypoaxial below. The final shape also shows a dark-colored lateral muscle rich in fats, extending on both sides of the body, called the red lateral muscle, which is rich in dense blood vessels, especially in active fish species such as Tuna. **Diagram Description** * Epaxial muscles (superior muscles) * Epaxial Eossal muscles * Red muscle * Barrier * Hypoxial muscles * Physical deterioration * Lower part muscle ### **Chemical Composition of Fish** Roughly similar to that of land animals, with the following main components: 1. **Water:** Water constitutes the largest part, ranging from 70-80% in edible fish. Water content varies across tissues: lower in fatty tissue, higher protein, and highest blood plasma. Smaller fish have more water than older fish. 2. **Proteins:** 18-20%, similar to other meats. Fish proteins are valued for both nutritional and energy aspects. 3. **Fats:** Fish are categorized by fat content: * Low-fat (less than 2%): Cod and Common carp ( *Cyprinus carpio* ). * *Tilapia nilotica* ## **Page 2** ### **Rigor (Mortis)** The stage becomes rigid and inflexible while the pH drops to a minimum (5.8). Glycogen converts to lactic acid in muscles under low or no oxygen. Lactic acid builds up due to stopped blood circulation postmortem. Enzymes that break down phosphate compounds are activated, starting with creatine phosphate, then ATP to ADP + phosphoric acid. ATP presence in a muscle at a certain concentration keeps myosin and actin proteins separate and prevents muscle contraction. ATP breakdown causes binding between myosin and actin to form actomyosin, leading to muscle stiffening after death. * Duration: 4 - 7 hours, lasting 24-48 hours after death. Acidity then rises to 6, remaining so if storage conditions are suitable. * Depends on factors like fish type, capture conditions, and environmental temperature. ### **Autolysis (Self-Digestion)** Internal enzymes cause relaxation, muscle softening, pale gills, and abdominal rupture. ### **Microbial Decomposition (External Decomposition)** Naturally occurring bacteria in certain body areas or from handling contamination break down proteins, releasing hydrogen gases: hydrogen sulfide, ammonia, indoles, and acids (lactic & propionic). The rate of bacterial decay increases with higher non-protein nitrogenous compounds. Marine fish decay faster due to higher levels of non-protein nitrogenous compounds. Fish with more histidine (mackerel, sardines, tuna) spoil faster. ### **Inspection of Frozen Fish** Frozen fish should be thawed in cold water before inspecting in the same manner as fresh fish. ### **Inspection of Smoked Fish** ## **Page 3** | A | Foul, past marine herbs, the smell of marine plants, | | :--- | :------------------------------------------------------------- | | Y | Past fish, odors, crab family, garlic smell | | | Neutral, beer smell, beer and yeast | | 7 | Small odor, light tar, special odors such as beer | | | Fat acidity | | | Butanoic acid, linolic acid, the smell or Oil, tastes certain | | | Old worn out shoes, such as fruit flavored, chlorine taste | | | Phosphated like, like amina, strong poem, and some rotten | | | touch, mom for fingers | | | Muscular, small or up to neck tissue; also, the appearance of the fish | Flesh of the fish differs from land-based animal meat through existence of an oxide TMAO which causes special fish smell, and exists in marine fish with rate more bigger than in fresh water fish. In age-increasing, the same rate increases, and after a fish dies, TMAO decreases towards TMA and this in turn causes unwanted smell on increasing during fouling. Its also noticed that red-fish muscles contain TMA rate bigger than muscles without. ### **First: The changes on fish that can be noticed** 1. **Pre Rigor** The muscles stiffen and flexible, while the pH, with formation of a sticky layer on the side of fish ## **Page 4** ### **Fish Diet-2** **Manufactured diet:** The fish breeder should use factory manufactured for feeding a big rate of fish because the environment capacity of soil ponds may be limited to produce pure food proportional food the high-frequency amount. The fish-breeder gets to take manufactured diet to increase feeding-quantity of fish that's fed for in an effort to get the highest of the high-grade production during a shorter period of time and it's referred to as manufactured feed. Diets differ in the meaning that what goes with species, such as food elements food components, the food material, and it shape depending upon what type it is. Generally, The Protein content that goes with eating the fish fed by the soil pods might become a tiny of more the food. ## **Page 5** | Head comparison | Fresh fish | Fouling fish | | :----------------- | :------------------------------------------------------------------------------------ | :----------------------------------------------------------------------------------------- | | Skin | Directly connected to, and in relationship with skin | Spotted and dyed | | Scale | easy to be with drawn | Difficult to be drawn with | | Eyes | Pure and clear | Cloded and bent over | | Pores | clean and in right order | in wrong order | | Crumbs | yellow that's pure (a yellow that isn't there in the Nile) | color and type of color that isn't well known | | Muscles | Flexible | With some | | Touch with finger | No impact | The touch with your finger and the water | | Stiff | Not Available | can flow over in water | | Liner | Protected | Can see in water | | Bones | Pura | Fouled | | Smell | Pura | Fouled | Assessing fish quality involves examining indicators and converting them to percentages. * Skin color and scale condition. * Skin odor. * Eyes. * Guls. * Abdominal cavity and musculature. * Pressure on fish. * Boiling tests for taste and odor. * Total. ## **Page 6** 2- What's referred to as the primary food element for diet To function properly, these diet mixtures need to have certain food elements existing: First: Protein - The materials and processes that are most helpful to keep the cell as, but as the amino that can feed. And amino acids, for how many these amino 23, for making parts with function and function. ## **Page 7** g. **Canning Fish**: Commercially sterilizing fish in sealed cans through heat to prevent spoilage (mainly from microbes). 2. **Salting**: Can be sufficient as a preservative if salt concentration in fish tissue reaches over 12%, extending shelf life from 3 to 6 months. 3. Smoking: Smoke from slow burning hardwood (40-60% cellulose, 20-30% hemicellulose, 20 -30% lignin) inhibits microbes, delays fat oxidation, and gives a distinctive flavor. It alone is insufficient so special treatments like salting and partial drying are needed for longer storage. 4. **Drying Fish**: Microbial spoilage is prevented by lowering moisture levels to stop microorganism activity: Below 25% for bacteria, 15% for fungi. Drying can be done after/without salting via sun or industrial methods. 5. **Fish Irradiation**: Radiation, also called cold sterilization given its lack of heating, involves treating food with ionizing radiation that penetrates food without leaving it radioactive. ### **Food Poisoning from Fish** 1. *Scrombroid*: Transmitted via spoiled fish having high levels of histidine, converted to histamine due to improper storage. Symptoms: Flushed skin, headache, itching, blurred vision, abdomen spasms, diarrhea (rarely breathing issues or irregular heartbeat). 2. Tetrodotoxin (TTX): Tetraodontidae (pufferfish) contain tetrodotoxin, a potent toxin stronger cyanide. Found under the skin, in gonads, liver, it blocks sodium channels in nerve cells, disrupting nerve transmission. Symptoms: Numbness and tingling starting after about half an hour, spreading, abdominal discomfort, diarrhea, loss of motor control, respiratory muscle paralysis. ## **Page 8** ### **Main Protein Sources Used to Feed/Maintain Food for the Fish** The list of ingredients is always changed, there's also some ingredient in that which can help with building cells. Here the list is as, some ingredient help get animal: This has all the requirements of what amino is which contains the acids for making food for it, though what to get that means you have to spend so much funds compared. 1 – What the fish is made for in, so what its meant to do! Fish like has always over with between 60 - 70 % (protein ), It made for making the main key which contain the acids what the food acids come from. For all of the amino, You always what what happens to the materials there, its like mixing, which helps the acids and other ingredients. ## **Page 9** ### **Main Protein Sources Used to Feed/Maintain Food for the Fish** Sources of animal origins: the main ingredients the ingredient helps provide the protein help make cells. 1 – What the fish is made for in, so what its meant to do! Fish like has always over with between 60 - 70 % (protein ), It made for making the main key which contain the acids what the food acids come from. The protein helps save and builds all types and kinds materials ,You always want what what you can the proteins help make. 2 – shrimp the protein, the protein from fish, for all species they grow up with. ## **Page 10** * It's better to give the one with nutrients more than one contains proteins more low. These way you the number of protein stored is the body by some ways The first way! Is by crossing the protein (Outer with the) is waste materials and some body materials which helps make you the first (test for your). The set or number one like and set the same. what helps the proteins come out from that the way you can help and the number of material is on and from a point, so these are easier, on these page but here how to always get proteins to come from. ## **Page 11** 10 ### **Carbohydrates** Carbohydrates are very easy to feed to the fish, it's always cheaper always food. Here how you can feed the animals with foods. Animal feed and the food has everything that helps what all of the other foods have to get what the animal can get for all of the others to what come for. It helps build the building to for of building for the things what on to come! It helps build things that you give too!