Fish and its composition Flashcards
Arrange from smallest to largest:
Fiber
Meat
Myofibril
Muscle
Myofibril
Fiber
Muscle
Meat
True or False. Fish muscles generally contain only 1/8 of the collagen found in red meats.
False. It is 1/10 of the collagen in red meats
What do you call the segments divided by the short traverse sheets in fish?
Myotomes
What do you call those short traverse sheets that divide the segments in fish?
Myocomata
What is formed by myocommata and collagen fibers?
Endomysial retculum
A characteristic in which the myotomes are not connected to the myocommata.
Gaping
It is a type of nucleotide which is recognized as an important contributor to the flavor of good quality fish. It is a natural component of meat.
IMP or inosine-5 phosphate
IMP is degraded into ________ and _________ compounds, which have been reported to be either flavorless or bitter.
Inosine and hypoxanthine
Its presence in fish muscles can be used as a chemical index of freshness and quality in fish.
Hypoxanthine
The production of _________ from ATP appears to be the most reliable indicator in fish.
Nucleotides
True or False. There is only two methods used in catching fishes: (1) traditional method and (2) modern method.
False. Various methods are used in the capture and movement of fish within farms; ranging from the use of small nets for individual animals to large nets, or seines, for larger fish collection.
A fish catching method having a large, vertically floating nets (made of monofilament or plastic) which boats use to surround shoals of fish they have identified on a fish finding sonar.
Purse seines
True or False. Purse seines net can be up to one kilometer long.
False. One mile long
This method of catching fish catches large volumes of fish. It
is also used for catching live tuna for ongrowing in pens (called ‘ranching’).
This method of catching fish catches large volumes of fish. It
is also used for catching live tuna for ongrowing in pens (called ‘ranching’).
Purse seines