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FN 2232 > Lecture 15 > Flashcards

Lecture 15 Flashcards

1
Q

Where can fish products come from?

A 
Fresh water
Ocean
Farmed 
Wild
East Coast 
West Coast
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2
Q

What is the general trend in fish consumption in Canada?

A

Increasing

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3
Q

Why is it lucrative to sell fish?

A

Its priced in US currency for Canadian fish and can get more money if sold to asian or American markets

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4
Q

What is the west and the east coast known for growing?

A

East: • Oysters and lobsters, muscles clams scallops, farmed atlantic salmon

West: Salmon

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5
Q

What is the main disease that we see with aquaculture?

A

Sea lice: in farmed populations, costs a lot of money

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6
Q

By how much is the global consumption of seafood supposed to increase by?

A

9% by 2027

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7
Q

What is Canadas greatest generator of export value in terms of seafood?

A

Lobster

-generally the highest price traded seafood globally

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8
Q

Who is the largest exporter of lobster?

A

Canada

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9
Q

What is the most exported crab?

A

Snow crab

-china consumes the most

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10
Q

What nutrients do fish provide?

A

EPA DHA
Zn, Fe, Cu, Ca, I
Vitamin A
Thiamin

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11
Q

What is the recommended serving for fish?

A

1-2 servings/wk

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12
Q

What enzyme does raw fish have?

A

Thiaminase

  • destroys thiamin
  • Can lead to lower levels of thiamin, if you heat the fish you lose more of the enzyme and have more of the thiamin
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13
Q

What % protein is fish?

A

18-20%

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14
Q

Which shellfish have a sweet taste?

A

Lobster has 1% glycogen

Others 3-5% sweet taste

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15
Q

What are shrimp high in?

A

Cholesterol

- Can increase LDL and HDL, then it kind of cancels each other out

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16
Q

What are the 2 classifications of fish?

A
  1. Flat
    - swim horizontally
    - flounder, sole, halibut
  2. Round
    - swim vertically
    - Bass, catfish, cod, haddock, pollock, grouper, salmon, shark, tuna, trout, tilapia
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17
Q

For a fish to be lean what % fat does it have to have?

A

<5% fat

-can also have oily fish

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18
Q

What are mollusks?

A

Soft structure

Partially or wholly enclosed in a hard shell made of minerals

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19
Q

What are the 2 kinds of mollusks?

A

Univalve: Abalone
-single shell

Bivalves: oyster, clam, muscle, scallop
-2 shells contacted by hinge

20
Q

How do you know If a mollusk is fresh?

A

Tightly closed shells are alive and can be consumed

Gapping shells when raw indicted they are dead and shouldn’t be consumed

21
Q

What are cephalopods?

A

Octopus & Squid

  • head with a number of arms attached near the head
  • No external shell
  • Internal shell called cuttlebone
22
Q

What is a crustacean?

A

Crust-like shell
Segmented Body
-shrimp, lobster, craw fish, crab, scampi, prawn

23
Q

What colour can shrimp be?

A

Shrimp in shells are green but when cooked turn red

24
Q

What should be removed from shrimp?

A

Sand vein

25
Q

What is the difference between crawfish/crawfish and lobster and where do you find them?

A

Fresh water

Similar to lobster but smaller claws

26
Q

What is the difference between trawling, trolling and dredging?

A

Trawling: Cone snapped net drug behind a boat

Trolling: Lines of bait are on separate lines behind a boat

Dredging: net drug on the bottom of the ocean floor

27
Q

How do we identify species?

A

Skin on can help determine

-flesh alone can be difficult to determine species

28
Q

How do you determine if a fish is fresh?

A 
Firm flesh
Stiff body
Tight scakles
Red gills
Eyes bright, clear and unsunken
Little to no slime
No fishy smell
Live or closed shell
29
Q

What is surimi?

A

Ground fish meat paste (pollock)

  • originally used to preserve fish in Japan
  • Minced fish washed leaving only myofibrillar proteins of fish flesh
30
Q

What is added to protect the myofibrillar proteins?

A

Cryoprotectants are added like sucrose/sorbitol to protect the proteins that are labile to denaturation on freezing

31
Q

What is cured fish and why do we do it?

A

Preservation and Taste
Can be salted, dried or smoked
-the outer surface hardens

32
Q

What can tuna and salmon be backed in?

A

Cans or retorted bags

-in oil, water or dry

33
Q

What kind of illness can come from consumption of raw fish?

A

Bacteria or viral contamination (vibrio vulnifficus)

Parasites

Shellfish or finish toxins

34
Q

Why is fish the most perishable flesh foods?

A

Rapid spoilage is partly result of high degree of enzyme activity
-fish are generally in cold environments so when removed it has to be kept cold on ice or frozen

35
Q

What happens to spoiled fish?

A

Bacteria decompose tissue and produce a volatile substance called trimethylamine and can give and indication of freshness of fish

36
Q

Can freezing climate pathogens?

A

No not all bacteria and toxins but some

37
Q

Which fish do not require freezing before consumed as sushi?

A 
Large tuna (yellow/blue/blackfin bigeye and albacore
-there are no risk for parasites
38
Q

How do you store raw fish for sushi that are prone to parasites?

A

Should be frozen at -20C for 7 days or -35C for 15hours

-it will kill parasites but will not impact other possible contmaination

39
Q

What does escolar have in a considerable %?

A

20% gemplyotoxin which is an indigestible oil of wax esters

40
Q

What is gemplyotoxin?

A 
Non toxic
Laxative effect
Indigestible esters in humans 
High levels of histidine 
Elevated Mercury levels
41
Q

What is escolar commonly misidentified as?

A

Sea bass, butterfish, blue cod

42
Q

Why are high histidine levels of concern?

A

They do have a health risk to consumers.

Naturally occurring amino acid and can be converted to histamine in improper storage condition.
-Immune system has a reaction to it

43
Q

Which kind of tuna has less mercury than white albacore tuna?

A

Light has less Hg than white

44
Q

Which fish have higher Hg levels?

A

Large, and fatty fish accumulate more over time

-tuna, shark, swordfish, escolar

45
Q

What is the recommendation for limiting Hg intake?

A

150g/wk of these fish (normal)

150g/month (pregnant or wanting to become)

5-11 125g/month

1-4: 75g/month

46
Q

Why do crustaceans turn pink when cooked?

A

Astaxanthin is red when free but it becomes blue/green when bound in live shellfish

Protein crustacyanin changes the colour of astaxanthin by twisting or binding the molecule and changing how it reflects light

When heat is applied the protein chains denature and release the astaxanthin

FN 2232 (20 decks)

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