13: seafood Flashcards
distinct seafood
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
east coast vs west coast
east <—: has omre mussels, clams, and scallops; WEST COST: more crabs and wild fish
some fish can contain harmful contam, bt commercially available fish is ____ in this:
- -
- Dioxins & furans
- Toxaphene
Contam came from
low
Hg
Polychlorinated Biphenyls (PCB); made & dvlop in the 1700s; found in plastic
Dioxin-like PCBs
fish’s diet or absorbed through the gill
ways to reduce contam?
pesticides
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
specifically what would u say abt Hg in fish?
light tuna has less of it than yt albacore tune
shark, swordfish, escolar
classification: finsish
how to classify finsifh w/ scales
also fresh water vs salt water
lean vs oily
!! based on the scales !!
1. flat: swim horizontally (flounder, sore, halibut)
2. round: swim vertically (salmon, tuna,tilapia)
how much should we eat seafood?
children 125
for the gen. population, 150g / week bt for women who are pregnant and nursing, per month
children: 125 & toddler: 75 per month
nUTRITION
seafood is rich in ___: EPA & ___ -> eat how much?
vit min
raw fish / is a protein
OMG3/ DHA / 2 servings a week
vit A/ min: Zn Fe Cu Ca iodine
raw fish has thiaminase ; decent protein
shellfish has ___ which cause a sweet taste
glycogen;
due to the glucose being formed from the enzymatic actions of glycogen
classification: shellfish
first:mollusk:
- ___by a hard shell
have a soft structure
partially or wholly enclosed ______ made of mineral
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
- 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
classification: shellfish
II. crustaceans =
can be shrimp & lobster
= 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
classification: shellfish
II. crustaceans =
can be crab and crawfish
crawfish & crayfish: freshwater, basically lobsters w/ smaller claws
crab:
- soft (blueshell)
- Dungeness, Stone, Snow, King
what is considered wild caught?
trawl: dragging a large cone net through the sea floor
troling: place a bait behind the boat
dreding: specifically collect mussels + clams
Products can be…..
minced
cured
- minced: fish sticks or fish nuggets
- cured:
salted, dried of smoked
Products can be surimi
crytoprotectant- sorbitol and sucrose
- 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
Product can be canned
- tuna and salmon is the most popular
- also comes in retorted bag
- packed in oil or water or dry style
how to id
it’s difficult to id based on the flesh alone
skin helps
how to spot freshness
seafood is the most ____ flesh food bcs
firm ___, stiff
spot
- firm flesh, stiff body
- red gill
clear eye
lil to no slime
perishable; they live in cold enviro; only limited amount of time
why do crustaceans turen pink when cooked
___ -> changes the color & how it reflects light
part of the carotenoid family
astaxanthin is bluish green when hidden in the oil of the crustacyanin protein ->
heat -> protein denat -> releases [A] -> red to orange color
is there fish fraud going on?
= define
it’s bad if allergy
= fish consumed is not the fish advertises
47% of fish is mislabelled
more $$$ substi for the cheaper
—or of vulnerable population
when the death rate for the immunocompromised is ____% & when it spoils
spoilt fish
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
food safety for sushi?
vibrio vulnificus, fugu
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
ESCOLAR
why is escolar often substituted for tuna in sushi>
ESCOLAR contains ____: ___ oil made up of ____ ____ -> nontoxic bt
in fish fraud, substi escolar for ___
gemplyotoxin : indigestible ; wax ester ; nontoxic bt laxative
high lvl og histidine, a nat occuring am.a -> histamine -> trigger allergic rxn in high amnt
tuna
