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Chapter 9: Fish and Shellfish (Lecture 9/30/16)

by: Brie

Chapter 9: Fish and Shellfish (Lecture 9/30/16) CHEM 245

Marketplace > Colorado State University > Chemistry > CHEM 245 > Chapter 9 Fish and Shellfish Lecture 9 30 16

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About this Document

These notes cover Chapter 9: Fish and Shellfish for the lecture on 9/30/16.
Fundamentals of Organic Chemistry
Patricia K Somers
Class Notes
FSHN, FSHN300, nutrition, nutrition science, Dietetics, Fish, shellfish, foodprinciples
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This 2 page Class Notes was uploaded by Brie on Sunday October 2, 2016. The Class Notes belongs to CHEM 245 at Colorado State University taught by Patricia K Somers in Fall 2016. Since its upload, it has received 5 views. For similar materials see Fundamentals of Organic Chemistry in Chemistry at Colorado State University.

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Date Created: 10/02/16
FSHN 300 Chapter 9: Fish and Shellfish Composition of Fish and Shellfish  Tenderness o Less collagen than land animals o Less hydroxyproline (amino acid)  Converts to gelatin at lower temperature  Shorter muscles  Pigments o Muscle fiber type o Myoglobin o Other pigments o iClicker: Which pigment determines (partially) the redness of fish?  A: Myoglobin Purchasing Fish and Shellfish  Inspection o Voluntary  Grading o Voluntary o Only fish that are inspected can be graded o A, B, and substandard  Shellfish Certification o U.S. Department of Commerce o Only fish from certified shippers can be sold  Finfish o Large variety within species o Taste can vary o Rigor mortis: gives best texture and flavor  Lasts several hours to several days o Sniff for freshness  Other criteria:  Tight Scales  Firm Flesh  Stiff Body  Red Gills  Belly Free of Swelling o Phosphate treatment can make fish slimy o Signs of decay:  Concaved eyes  Gray or creamy brown pupils  Opaque cornea  Brown gills  Gaping o Mercury contamination  Pregnant women should avoid fish likely to contain mercury  Canned Fish o Tuna o Salmon o Sardines  Cured Fish o Anchovies  Fabricated Fish o Surimi  Caviar (Roe)


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