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food fundamentals > Chapter 9 fish > Flashcards

Chapter 9 fish Flashcards

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1
Q

vertebrate, fresh water, lean

A

perch, pike, catfish

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2
Q

vertebrate, fresh water, fatty

A

lake trout

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3
Q

vertbrate, salt water, lean

A

halibut, haddock, cod, swordfish

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4
Q

vertebrate, salt water, fatty

A

atlantic salmon, herring, mackerel

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5
Q

invertebrate, crustaceous

A

shrimp, lubster, crab, crayfish

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6
Q

invertebrate, mollusk, bivalve

A

clam, mussel, oyster, scallop

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7
Q

invertebrate, mollusk, univalve

A

abalone, snail

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8
Q

invertebrate, mollusk, cephalopod

A

octopus, squid

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9
Q

fish with very low fat (less than 2,5g)

A

haddock, shrimp, tuna (yellow), clam, cod, squid

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10
Q

fish with low fat (2,5g-5g)

A

oyster, pink salmon, catfish, sea trout

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11
Q

fish with moderate fat (5g-10g)

A

atlantic salmon, herring, spanish mackerel, tuna (bluefin), lake trout

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12
Q

fish with higher fat (more than 10g)

A

king salmon, atlantic mackerel

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13
Q

steps of cheap seafood

A

alaskan pollack, skinned, deboned, minced, washed, strained, shaped into

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14
Q

characteristics of fresh fish

A
  1. odours of sea and not ammonium
  2. red gills
  3. bulging and jet black eyes with translucid cornea
  4. bright and shiny skin with tight scales
  5. belly free of swelling
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15
Q

why texture and flavor are better after rigor mortis

A

flesh is juicier du to increased water holding capacity of proteins

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16
Q

3 reasons fish are tender

A
  1. collagen: 3% vs 15%
  2. level of content of hydroxyproline
  3. muscle structure, cause fish flesh to flake
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17
Q

how the shot fibers are arranged

A

myotomes

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18
Q

what separated the myotomes which are thin sheets of connective tissue

A

myocommata

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19
Q

what pigments are in pink salmon and trout that are in the insect and the crustaceous that they eat

A

carotenoids, astaxanthin

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20
Q

type of fiber and colour of fish that do long distance swimming such as salmon

A

red or dark flesh (because more myoglobin)

slow twitch fibers

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21
Q

type of fiber and colour of fish that do quick burst of speed of bried duration

A

white flesh

fast twitch fiber

22
Q

type of minerals in fish

A

calcium, phosphorous, iodine, fluorine (salty fish)

23
Q

why omega 3 important (6)

A
  1. immune system response
  2. inflammatory response
  3. fetal development (neuronal, retinal)
  4. cardiovascular health (prevents brain and heart strokes)
  5. healthy aging process
  6. cognitive function in those with very mild alzeihmers
24
Q

quantity of EPA and DHA per day

A

0,30-0,45 g

25
Q

type of fish high in mercury (8)

A

fresh/frozen tuna, shark, escolar, swordfish, king mackerel, tilefish, marlin, orange roughy

26
Q

which type of tuna should you choose to not have mercury problem and which should you not take

A
  1. canned light tuna (younger/smaller, less Hg in them)

2. albacore tuna (older, larger)

27
Q

examples of 6 ounces fish that have the right amount of DNA for one day (5)

A

salmon, whithefish, herring, anchovie, trout

28
Q

examples of 12 ounces fish that have the right amount of DNA for one day (5)

A

atlantic mackerel, sardines, trout, mussels, pollock, salt cod

29
Q

causes of histamine poisoning

A
  • the fish has not been chilled right after it had caught (put in ice bath of water), so the bacteria stays on the skin fish
  • need to be allergic
30
Q

what cause reaction of histidine to histamine

A

histidine decarboxylase enzyme (found in the bacteria)

31
Q

where do we find histidine in some fish

A

skin, grills, gut

32
Q

temprature where the bacteria is active (histatidine poisonning)

A

30 degree celsius

33
Q

composition of indigestible oil in muscle tissues (20% of the weight)

A
  • high amount of wax esters
34
Q

consequence of indigestibles oils in muscle tissue

A

cause gempylotoxin (not toxic but indigestible), laxative effect, dramatic short-lived gastrointestinal responses in some people

35
Q

temperature + time of baking fish

A 
moderate heat (180-200 C)
10 minutes/ inch of thickness
36
Q

consequences of overheating fisk in baking

A
  1. tightens protein bonds
  2. protein mesh shrinks
  3. water squeezed out
  4. tough, dry fish flesh
37
Q

storage of fresh fish

A
  1. in the coolest area of the refrigerated (less than 4 degree)
  2. wrap tightly to prevent the contact with oxygen and prevent odors in contact with other food
38
Q

storage of fresh shellfish

A
  1. consume the same day

2. kept alive in a cool salty wet environment

39
Q

disadvantages of freezing fresh fish (4)

A
  1. reduction in quality
  2. dryer (keep airtight)
  3. less flavorful
  4. tougher (low water holding capacity)
40
Q

lean or fatty fish stay longer in the freezer and why

A

lean because there is the lipid oxidation for fatty fish

41
Q

what wild salmon eat

A

smaller fish that are high in EPA and DHA

42
Q

what are farmed salmon when they are mature

A

fed fish oil pellets

43
Q

application in the US that recommand fish

A

Monterey Bay Aquarium- Seafood Watch

44
Q

3 best choice according to monterey bay aquarium

A
  1. wild pink salmon
  2. wild sockeye salmon
  3. atlantic salmon farmed in recirculating/indoor tanks
45
Q

a good alternative to salmon

A

land-based farm Arctic Char, rainbow trout

46
Q

the main reason to choose wild salmon instead of farmed salmon

A

environmental’s concern (main difference between these two)

47
Q

differences between farmed and wild salmon about calories and PBC (chemicals stored in fat of fish)

A

farmed salmon is higher in calories and in PBC (because eat smaller fish that have PBC)

48
Q

change in % of the proportion of farmed and wild salmon

A

farmer pass from 49% to 62% in 2030 (cheapier to fish, easier for industry)

49
Q

fish are graded on what

A

size, weight,color, uniformity

50
Q

3 types of purchasing fish

A

intact body
inner organs removed
inner organ, head,tail, fin and scales removed

food fundamentals (13 decks)

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