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Home Economics: 04.2 - Fish > Fish Processing > Flashcards

Fish Processing Flashcards

1
Q

How can fish be processed?

3

A

Freezing

Canning

Smoking

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2
Q

Explain the process of freezing fish.

A

Fish can be frozen by commercial blast freezing at -30 degrees degrees Celsius, or home freezing at -25 degrees Celsius

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3
Q

Fish can be frozen commercially using which method?

A

Blast freezing

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4
Q

At what temperature does blast freezing take place?

A

-30 degrees Celsius

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5
Q

At what temperature does home freezing take place?

A

-25 degrees Celsius

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6
Q

List the effects of freezing on fish.

5

A

No effect on colour, flavour and texture

Microorganisms are inactivated

Some loss of B-group vitamins and extractives during drip loss when thawed

Freezer burn may occur if packaging is damaged

Oxidative rancidity and enzyme deterioration can occur if fish is stored in the freezer for too long

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7
Q

What are not affected by freezing.

3

A

Colour

Flavour

Texture

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8
Q

What does freezing do to microorganisms?

A

Inactivates them

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9
Q

What does freezing inactive?

A

Microorganisms

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10
Q

How does freezing affect vitamins?

A

There is some loss of B-group vitamins during drip loss when thawed

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11
Q

What is lost during drip loss when thawed?

2

A

B-group vitamins

Extractives

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12
Q

When can extractives be lost from frozen fish?

A

During drip loss when thawed

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13
Q

What may happen during freezing is packaging is damaged?

A

Freezer burn may occur

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14
Q

What may occur if fish is stored in the freezer for too long?

A

Oxidative rancidity

Enzyme deterioration

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15
Q

When can oxidative rancidity and enzyme deterioration occur in frozen foods?

A

When they have been stored for two long

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16
Q

Give three examples of foods which are suitable of being frozen?

A

Cod

Salmon

Fish products, e.g. fish fingers

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17
Q

Explain the process of canning

2

A

Fish is placed in sterile cans, sealed and heated to high temperatures.

Fish may be canned in oil, brine, spring water or a sauce, e.g. tomato sauce

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18
Q

Give four substances that fish can be canned in?

A

Oil

Brine

Spring water

Sauce, e.g. tomato sauce

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19
Q

Give an example of a sauce that fish can be canned in.

A

Tomato sauce

20
Q

List the effects of canning.

6

A

Colour, flavour and texture are changed

Loss of B-group vitamins, particularly thiamine B1

Microorganisms and enzymes are destroyed

Canned fish provides calcium, as the canning process softens fish bones so they can be consumed

Vitamins A and D are provided if fish is canned in oil

Calorie and fat content can increase if fish is canned in oil or a sauce

21
Q

What are changed during the canning of fish?

3

A

Colour

Flavour

Texture

22
Q

What happens to vitamins during the canning of fish?

A

There is a loss B-group vitamins, particularly thiamine B1

23
Q

What is the main vitamin lost through canning?

A

Thiamine B1

24
Q

What are destroyed by canning?

A

Microorganisms

Enzymes

25
Q

What happens to microorganisms and enzymes during the canning process?

A

They are destroyed

26
Q

What vitamin content is increased in the canning process?

A

Vitamins A and D

27
Q

When are vitamins A and D increased in canned fish?

A

If the fish is canned in oil

28
Q

What is increased if fish is canned in oil?

2

A

Calorie and fat content increase if fish is canned in oil or a sauce

Vitamin A and D content is increased

29
Q

Give three examples of fish that can be canned.

A

Tinned mackerel

Tinned tuna

Tinned salmon

30
Q

Explain the process of smoking fish.

2

A

Fish is put in brine or rubbed in salt to give flavour and to act as a preservative

It is then smoked by either cold or hot smoking

31
Q

During the smoking of fish what is done to the fish to flavour it or act as a preservative?

A

Put in brine or rubbed in salt

32
Q

After fish has been put in brine or rubbed in salt what is done to it?

A

It is either cold or hot smoked

33
Q

Explain the process of cold smoking fish.

3

A

Involves subjecting fish to smoke from wood chips

The chemicals creosote and formaldehyde in the smoke prevent microorganism growth on fish flesh

The temperature does not go beyond 27 degrees Celsius, so the fish must be cooked before being consumed

34
Q

What chemicals are present in smoke that preserve fish?

A

Creosote

Formaldehyde

35
Q

How does creosote and formaldehyde help preserve fish?

A

They prevent microorganism growth on fish flesh

36
Q

What temperatures are reached in cold smoking?

A

The temperature does not go beyond 27 degrees Celsius

37
Q

Does cold smoked fish need to be cooked before use?

A

Yes as temperatures only go to 27 degrees Celsius

38
Q

Explain the process of hot smoking fish.

2

A

Follows the same process as cold smoking, but the temperature is gradually increased to approximately 80 degrees Celsius

Fish does not require further cooking to be consumed

39
Q

What temperatures are reached in hot smoking?

A

80 degrees Celsius

40
Q

Does hot smoked fish need to be cooked before being consumed?

A

No as high enough temperatures are reached

41
Q

List the effects of smoking fish.

4

A

Microorganisms and enzymes are destroyed

Colour is changed, e.g. white fish will usually develop a light yellow or brown colour

Flavour is changed to a distinctive, smoky taste

Salt content is increased

42
Q

What are destroyed during smoking?

A

Microorganisms and enzymes

43
Q

What happens to microorganisms and enzymes during smoking?

A

They are destroyed

44
Q

What happens to the colour of fish during smoking?

2

A

Colour is changed

White fish will develop a light yellow or brown colour

45
Q

What happens to the white colour of white fish during smoking?

A

It becomes light yellow or brown

46
Q

What happens to the flavour of fish during smoking?

A

Flavour is changed to a distinctive, smoky taste

47
Q

What happens to the salt content of fish during smoking?

A

The salt content is increased

Home Economics: 04.2 - Fish (12 decks)

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