Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FDSC 319 > Fish pt 1 > Flashcards

Fish pt 1 Flashcards

1
Q

what’s a fish/shellfish?

A

aquatic animals that inhabit marine/fresh water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

compare the color and texture of fish to poultry/red meat

A

fish have lighter colors and softer textures

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

true or false: all fish are a good source of protein

A

true - contains high quality protein (has all essential amino acids)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

true or false: all fish are a good source of essential fatty acids

A

true

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what makes fish/shellfish unique?

A

use gills for respiration and the gills

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what structure covers the gills?

A

operculum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

how do gills work?

A

as surrounding water passes over the gills, there is exchange of gases just like what happens with mammals and birds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

true or false: fish/shellfish are comprised of several species and constitute the most diverse group of vertebrates and invertebrates

A

true

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what 2 main groups are fish categorized into?

A

true fish, shellfish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what’s a true fish?

A
  • lack limbs but have fins used for locomotion/turning

- tend to be torpedo shaped: rounded at head, broader and thicker in the middle, tapers toward the tail region

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what categories of true fish are there?

A
  • teleost/bony fish (has backbone/spine)

- elasmobranchs/cartilaginous fish (lack backbone)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what’s a shellfish?

A

some have limbs. they’re categorized into 3 groups, being crustaceans, mollusks, and echinoderms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

describe and list some examples of crustaceans

A

decapods because they contain 10 limbs

  • shrimp
  • lobster
  • crab
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

describe and list some examples of mollusks

A

have 8 limbs

squid, octopus, cuttlefish, sea snail

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

list some echinoderms

A

sea urchin, star fishes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what are the body temperature based categories of fish?

A
  • poikilothermic: body temperatures is within ± 2°C of ambient water temperatures
  • endothermic: keep body temperature constant ~37°C. e.g. tuna, swordfish, white shark
17
Q

what vitamins are fish a good source of?

A

B2, B6, B12, C, A, and D

18
Q

describe the scales of the fish

A

arranged like shingles of a roof that overlap each other; scales have concentric rings that increase in number as they age

19
Q

by how much has fish/shellfish harvest increased?

A

400-500 times

20
Q

why has fish harvest increased?

A
  • improved and more sophisticated harvesting methods
  • fish vessels are larger and better equipped to stay out on the seas for longer and better facilities for storage to keep catch from spoiling
  • changes in dietary preferences (healthier source of proteins/fats)
  • emergence of fish farms
  • other than in N America, fish tends to be a cheaper source of animal proteins
21
Q

rank countries by greatest fish/shellfish harvest

A

china>peru>india>indonesia>US

22
Q

describe the wild fish harvest catch rate trends

A

remained pretty constant because of attempts to conserve species and prevent over-fishing. some countries observe this better than others

23
Q

describe the aquaculture fish harvest rate

A

growing steadily: responsible for the 400-500 times growth

24
Q

describe fish consumption

A
  • most of the fish harvested is consumed as human food
  • some obtained in fresh form
  • some obtained in frozen form (more than fresh)
  • salted, smoked, marinated (more common in poorer countries)
  • unused parts are used as fish meal or fish oils
  • small fish caught unintentionally need to be dealt with as well
25
Q

compare moisture content of fish to beef

A

higher in fish/shellfish

26
Q

why does the moisture content of fish fluctuate so much?

A

depends on status of the fish:

  • actively feeding: deposits more fat and protein (mostly fat), leading to lower moisture content
  • spawning/migrating: expend energy derived predominantly from fats, and to proteins to some extent (high moisture content)
27
Q

fish with (higher/lower) moisture content tend to be more tender

A

higher

28
Q

what are examples of fish with high moisture content?

A
  • anchovies
  • porgy
  • hoki
  • flounder
29
Q

what are examples of fish with intermediate moisture content?

A
  • cod
  • halibut
  • shrimp
  • lobster
30
Q

what are examples of fish with low moisture content?

A
  • catfish
  • dogfish
  • sturgeon
  • tuna
31
Q

fish with more fat content will have (stronger/milder) flavor

A

stronger

32
Q

list examples of fish with lower fat content

A

hoki, bass, cod

33
Q

list examples of fish with intermediate fat content

A

anchovies, several shellfish like shrimp, lobster, scallops

34
Q

list examples of fish with high fat content

A

tuna, mackerel, herring

FDSC 319 (13 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions