fish

Question 1

protein

Answer 1

• hbv protein, contains myosin actin globulin

Question 2

fat

Answer 2

• fat of white fish is stored in the liver
• ## the fat in oily fish is unsaturated and present in the flesh

Question 3

carbohydrate

Answer 3

does not contain carb

Question 4

vitamins

Answer 4

• contains b group vitamins

- vitamin A and D are found in oily fish

Question 5

minerals

Answer 5

good source of iodine, phosphorus, fluorine and zinc

Question 6

water

Answer 6

contains high proportion of water

Question 7

dietetic value of fish

Answer 7

• hbv protein
• white fish contains no fat
• very easy to digest
• because fish is tender it tends to cook quickly

Question 8

spoilage of fish

Answer 8

• oxidative rancidity - oily fish have a shorter shelf life
• bacteria - the struggling causes glycogen to build up but no lactic acid is produced to preserve the fish therefore the strong smelling nitrogen is produced

Question 9

buying fresh fish

Answer 9

• must be fresh
• buy from a clean reliable source
• medium sized fish for best flavor

Question 10

preserving/processing fish (freezing)

Answer 10

• the cold temp prevents microbial spoilage

- blast frozen at 30 degrees

Question 11

preserving/processing (canning)

Answer 11

• the extreme heat from canning processing kills the micro organism
• all canned fish provide calcium as the bones are softened

Question 12

effects of cooking fish

Answer 12

• micro organisms are destroyed
• loss of b group vitamins
• flesh changes from translucent to opaque

Question 13

cooking fish

Answer 13

• must be fresh
• wash and dry fish before cooking
• while fish is being cooked, transparent color changes to opaque