13: seafood

Question 1

distinct seafood

Answer 1

fresh water vs ocean:
- farm: more susceptible to sea lice THAN WILD bcs of the close proximity -> feeds on mucus, skin, blood -> cure w/ vaccine
- in lakes vs oceans; in fenced area vs tanks

Question 2

east coast vs west coast

Answer 2

east <—: has omre mussels, clams, and scallops; WEST COST: more crabs and wild fish

Question 3

some fish can contain harmful contam, bt commercially available fish is ____ in this:

• -
• Dioxins & furans
• Toxaphene
  Contam came from

Answer 3

low

Hg
Polychlorinated Biphenyls (PCB); made & dvlop in the 1700s; found in plastic
Dioxin-like PCBs

fish’s diet or absorbed through the gill

Question 4

ways to reduce contam?

pesticides

Answer 4

eatfrom Great Lakes which is leaner
dont eat fish organs or fat due to higher lvl of pesticide & heavy metal
no fish eggs
dont eat freshwater clams

Question 5

specifically what would u say abt Hg in fish?

Answer 5

light tuna has less of it than yt albacore tune

shark, swordfish, escolar

Question 6

classification: finsish

how to classify finsifh w/ scales

also fresh water vs salt water
lean vs oily

Answer 6

!! based on the scales !!
1. flat: swim horizontally (flounder, sore, halibut)
2. round: swim vertically (salmon, tuna,tilapia)

Question 7

how much should we eat seafood?

children 125

Answer 7

for the gen. population, 150g / week bt for women who are pregnant and nursing, per month

children: 125 & toddler: 75 per month

Question 8

nUTRITION

seafood is rich in ___: EPA & ___ -> eat how much?
vit min
raw fish / is a protein

Answer 8

OMG3/ DHA / 2 servings a week
vit A/ min: Zn Fe Cu Ca iodine
raw fish has thiaminase ; decent protein

Question 9

shellfish has ___ which cause a sweet taste

Answer 9

glycogen;
due to the glucose being formed from the enzymatic actions of glycogen

Question 11

classification: shellfish

first:mollusk:

• ___by a hard shell

Answer 11

have a soft structure
partially or wholly enclosed ______ made of mineral

Question 12

classification: shellfish

mollusk can be:
- bivalve: if gap, it’s either raw or death dont eat it
- cephalopods: octopus & squid

only 1 has no external shell

Answer 12

• univalve (single shell): abalone
• bivalves (2 shells connected by a hinge): mussels, scallop, clams
• cephalopod: no external shell. internal shell called cuttlebone. head & arm attached

Question 13

classification: shellfish

II. crustaceans =
can be shrimp & lobster

Answer 13

= crust like shell and segmented body

shrimp:
- if it’s raw, called green shrump
- remove the sand vein (sand + shit)
- prawn is bigger

lobster: Northern, ROck, Spiny

Question 14

classification: shellfish

II. crustaceans =
can be crab and crawfish

Answer 14

crawfish & crayfish: freshwater, basically lobsters w/ smaller claws
crab:
- soft (blueshell)
- Dungeness, Stone, Snow, King

Question 15

what is considered wild caught?

Answer 15

trawl: dragging a large cone net through the sea floor
troling: place a bait behind the boat
dreding: specifically collect mussels + clams

Question 16

Products can be…..
minced
cured

Answer 16

1. minced: fish sticks or fish nuggets
2. cured:
   salted, dried of smoked

Question 17

Products can be surimi

crytoprotectant- sorbitol and sucrose

Answer 17

• originally a way to preserve fish
  = minced fish, washed off the blood fat pigment, leaving only the myofibrillar protein of flesh
• add cryptoprotectant to the potenally denat protein when freezing
• futher processing & texturising makes the txture chewy & elastic

Question 18

Product can be canned

Answer 18

• tuna and salmon is the most popular
• also comes in retorted bag
• packed in oil or water or dry style

Question 19

how to id

Answer 19

it’s difficult to id based on the flesh alone
skin helps

Question 20

how to spot freshness
seafood is the most ____ flesh food bcs

firm ___, stiff

Answer 20

spot
- firm flesh, stiff body
- red gill
clear eye
lil to no slime

perishable; they live in cold enviro; only limited amount of time

Question 21

why do crustaceans turen pink when cooked
___ -> changes the color & how it reflects light

part of the carotenoid family

Answer 21

astaxanthin is bluish green when hidden in the oil of the crustacyanin protein ->
heat -> protein denat -> releases [A] -> red to orange color

Question 22

is there fish fraud going on?
= define
it’s bad if allergy

Answer 22

= fish consumed is not the fish advertises
47% of fish is mislabelled
more $$$ substi for the cheaper
—or of vulnerable population

Question 23

when the death rate for the immunocompromised is ____% & when it spoils
spoilt fish

Answer 23

35 / fast, there’s a high degree of enzymatic activity
= store in flaked ice or frozen salt solution
____- decomp bacteria that makes 3methylamine- indicates freshness

Question 24

food safety for sushi?

vibrio vulnificus, fugu

Answer 24

there is parasite in raw fish -> should be frozen (-20C for upt o 7 days)
=> freezing will kill the parasites bt not bacteria, virus, toxin

Question 25

ESCOLAR

why is escolar often substituted for tuna in sushi>

ESCOLAR contains ____: ___ oil made up of ____ ____ -> nontoxic bt
in fish fraud, substi escolar for ___

Answer 25

gemplyotoxin : indigestible ; wax ester ; nontoxic bt laxative
high lvl og histidine, a nat occuring am.a -> histamine -> trigger allergic rxn in high amnt
tuna