Download - Fish
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FISH
PRESENTED BY:-
AAKRITI
GFT/115201
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CHARACTERISTICS OF FISH
# ECTOTHERMIC
# VERTEBRATE
# LIVE IN WATER
# USE FINS TO MOVE
# OBTAIN OXYGEN THROUGH GILLS
# HAVE SCALES
# MOST HAVE EXTERNAL FERTILIZATION
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CLASSIFICATION
• KINGDOM - ANIMALIA• PHYLUM - CHORDATA• SUB PHYLUM - VERTEBRATA• CLASSES - AGNATHA - CHONDRICHTHYES - OSTEICHTHYES
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DIFFERENT TERMS
• ANTERIOR (CRANIAL): TOWARD THE HEAD• POSTERIOR (CAUDAL): TOWARD THE TAIL• CRANIAL : HEAD REGION• CAUDAL : PERTAINING TO THE TAIL REGION• DORSAL : TOWARD THE BACK • VENTRAL : TOWARD THE BELLY • LATERAL : TO THE SIDES • MEDIAL : TOWARD THE MEDIAN LINE• DISTAL : AWAY FROM THE CENTER OR ORIGIN • PROXIMAL : TOWARD THE CENTER OR ORIGIN• BUCCAL : MOUTH REGION• PECTORAL FINS : ON EACH SIDE BEHIND THE OPERCULUM • PELVIC FINS : ON VENTRAL SURFACE NEAR THE HEAD • ANAL FIN : BEHIND ANUS
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EXTERNAL ANATOMY
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INTERNAL ANATOMY
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EDIBLE FISHES
FINFISH SHELLFISH
BASED ON ANATOMICAL
DIFFERENCES
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FIN FISH
FRESH WATER
• SARDINE• MULLET• CATFISH• PERCH• PEARLESPOT
SALT WATER
• SHARK• SALMON• MACKEREL• SOLE• TUNA
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CLASSIFICATION OF FISHES
LEAN
(<2% FAT)
MEDIUM
(2-5% FAT)
FAT
(>5% FAT)
BASED ON FAT
CONTENT
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CLASSIFICATION OF FISH
WHITE FISH BLUE FISH
BASED ON MUSCLE COLOR
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CLASSIFICATION OF SEA FISH
PELAGIC FISH
DEMERSAL FISH
BASED ON GROWING
CONDITION
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MAJOR GROUPS OF FISH
JAWLESS FISHES
CARTILAGINOUS FISHES
BONEY FISHES
BASED ON STRUCTURE OF MOUTH & TYPE OF
SKELTON
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JAWLESS FISH
(AGNATHA)
NO JAW, NO SCALE
SKELETON MADE OF
CARTILAGE
HAGFISH
LAMPREY
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HAGFISH
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LAMPREY
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CARTILAGINOUS FISH
(CHONDRICHTHYES)
MOVABLE JAW, TEETH
ENDOSKELETONS MADE OF
CARTILAGESHARK
RAY
SKATE
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SHARK
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SKATE
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RAY
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BONEY FISH
(OSTEICHTHYES)
SKELETONS MADE OF
BONE
SWIM BLADDER
CATFISH
SALMON
GOLDFISH
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CATFISH
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SALMON
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GOLDFISH
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SOME IMPORTANT FISHES
# FLOUNDER• # HADDOCK• # HALIBUT• # HERRING• # MACKEREL• # MEGRIM• # MENHADEN• # POLLOCK• # SOLE• # TURBOT
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MUSCLE ANATOMY
# FISH MUSCLE IS DIFFERENT FROM ANIMAL MUSCLE
# LACKS TENDINOUS SYSTEM
# MUSCLE CELLS ARE PARALLEL (LONGITUDINAL)
# CONNECTED TO MYOCOMMATE
# BUNDLE OF PARALLEL MUSCLE CELLS- MYOTOMES
# MYOCOMMATA- OBLIQUE OR PLOW LIKE PATTERN
# IDEALLY SUITED FOR FLEXING MUSCLE MOVEMENTS
# WHITE AND DARK (BROWN OR REDDISH) TISSUES
# REDDISH COLOR- ASTAXANTHIN (CAROTENOID)
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MICROBIOLOGICAL
PHYSIOLOGICAL
FISH SPOILAGE
CHEMICAL
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DURING SPOILAGE
• OIL = MAINLY TRIGLYCERIDES• TRIGLYCERIDES → FREE FATTY ACIDS• FREE FATTY ACIDS → KETONES, ALDEHYDES,
PEROXIDES • PROTEINES → POLY-PEPTIDES• POLY-PEPTIDES → FREE AMINO ACIDS• FREE AMINO ACIDS → BIOGENIC AMINES• BIOGENIC AMINES → TMA, DMA, NH3• TMAO TMA + FORMALDEHYDE• LYSINE → CADAVERINE• HISTIDINE → HISTAMINE
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Deterioration processes in fish
Lipids Proteins
Chemical, bacterial and endogeneous enzyme reactions
Oxidation of fatty acids Hydrolysation of lipids to free fatty acids
Hydrolysation of proteins to peptides and amino acids Deamination of amino acids Decarboxylation of amino acids
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CHARACTERISTICS FRESH FISH STALE FISH
APPEARANCE BRIGHT BLOOM DULL
ODOR DEVOID OF ODOR SLIGHT OFF ODOR
EYES BRIGHT, PROMINENT AND CLEAR
OPAQUE, DULL, SUNKEN, RED BORDERED
GILLS RED, FREE OF ODOR REDDISH-GRAY, PALE YELLOW, SLIGHT ODOR
SCALES GLISTEN, FIRMLY ADHERENT
DULL, LOOSE, EASILY REMOVED
SURFACE SLIME CLEAR, ODORLESS OR CREAMY WHITE
DEVOID OF COLOR OR DARK, VISCOUS, SLIGHT ODOR
FLESH FIRM, ELASTIC, TIGHT ON BONES, FINGER IMPRESSIONS DO NOT REMAIN
SOFT, FLABBY, FINGER IMPRESSIONS REMAIN
BLOOD BRIGHT RED, NO ODOR DARK BROWN, SLIGHT ODOR
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PROCESSING
STEAKING
# CROSS SECTION OF THE FISH CONTAINING THE BACKBONE AND ANY OTHER BONES THAT WERE NOT REMOVED PRIOR
# TUNA, LARGE SALMON, HALIBUT
FILLETING
# TAKEN OUT FROM THE SIDES OF THE FISH, CUTTING THE MEAT OFF OF THE BACKBONE AND ANY OTHER BONES
# LARGEMOUTH BASS, REDFISH, STRIPED BASS AND WALLEYE
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FISH PRODUCTS
FISH PASTE
FISH OILS
FISH SAUCE
FISH PROTEIN CONCENTRATE
FISH HYDROLYZATE
FISH MEAL
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FISH PASTE
CHEMICALLY BROKEN DOWN
PHYSICALLY BROKEN DOWN
USED AS CONDIMENT OR
SEASONING
# GARUM
# NGAPI
# SHRIMP PASTE
# SURIMI
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FISH PASTE (BAGOONG)
SALT:FISH
(1:2.5-3.00)
FERMENTATION
FILTER
SUPERNATANT
(PATIS)
RESIDUE
(BAGOONG)
SURIMI
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FISH OILS
DERIVED FROM TISSUES OF OILY
FISH
CONTAINS EPA, DHA
FISH DO NOT SYNTHESIZE
OMEGA-3-FATTY ACIDS
# SALMON
# MACKEREL
# SARDINE
# TUNA
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FISH MEAL
COMMERCIAL PRODUCT MADE FROM FISH, BONES & OFFAL
BROWN POWDER OR CAKE
(COOKING THEN GRINDING & FINALLY
DRYING)
NUTRIENT RICH & HIGH PROTEIN SUPPLEMENT
FEED
DIET FOR DOMESTIC ANIMALS,
HIGH QUALITY ORGANIC FERTILIZER
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FISH SAUCE
AMBER COLORED
EXTRACTED FROM FERMENTATION OF FISH WITH SEA SALT
USED AS CONDIMENT
IMPARTS AN UMAMI FLAVOR
(GLUTAMATE CONTENT)
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BEST QUALITY SAUCE
RIPENING UNDER THE SUN (1-3 MONTHS)
SEPARATION OF SUPERNATANT LIQ
EXTRACTED WITH SATURATED BRINE
(1-3 MONTHS)
FISH RESIDUE
FILTERING
FERMENTATION
(1-5 DAYS TO 3-12 MONTHS)
MIXING WITH SALT
(1:2 TO 1:9 SALT:FISH)
SELECTED SPECIES OF FISH
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THIRD QUALITY SAUCE
FILTERED
POUR THE BOILED BRINE SOLUTION
SECOND QUALITY SAUCE
MIXED WITH MOLASSES
FISH RESIDUE
FILTERING
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FISH PROTEIN CONCENTRATE
(FPC)
PREPARED FROM FISH OR FISHERY
WASTE
EXTRACT OUT THE OILS, SCREEN OUT
THE BONES AND DRYING
# HIGHER PROTEIN CONTENT
(85-95%)
# LOW ASH CONTENT
ACC TO FAO:-
TYPE A
TYPE B
TYPE C
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EXTRACTION (5º C, 20 MIN)
BLENDING I
(WITH SOLVENT)
PASTE (PH 7.4-7.8)
(NaHCO3 IS ADDED)
MINCING
(0.5-1 % NaCl)
WASHING
HEADING, GUTTING
FISH
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FPC
DRYING (40º C)
RESIDUE
CENTRIFUGATION
(SOLVENT IS REMOVED)
EXTRACTION (5º C,20 MIN)
BLENDING II
(SOLVENT IS ADDED)
CENTRIFUGATION
(SOLVENT IS REMOVED)
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FISH HYDROLYZATE
SIMILAR TO FPC, EXCEPT THE OIL &
WATER IS NOT REMOVED
ENZYMATIC HYDROLYZATION OF
FISH PROTEINS
SMALLER PARTICLE SIZE THAN FISH MEAL
IMPROVED COLOR & TEXTURE
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PARTIALLY INSOLUBLE PDT
DRYING
CONCENTRATION
SOLUBLE PDT
DRYING
CONCENTRATION
CENTRIFUGATION (SOLIDS, OIL)
SIEVING (BONES AND SCALES)
ENZYME INACTIVATION
HYDROLYSIS (ENZYME, WATER)
COMMINUTION
FISH
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ANY QUERIES???
THANKS!!!