FST 312 (UNIT 5)

THEORY
LECTURE 3
4/9/2020
DR. TANYA LUVA SWER
CLASSIFICATION
 FIN FISH
Fresh Water Fish Marine/ Salt water Fish

Carps Sardine

Herring Mackerel

Catla Tuna

Rohu Catfish

Hilsa Scromboides

Bombay Duck
 Lean Fish Fatty fish (oil rich fish)
 Also referred to as white fish  Also referred to as blue fish

 White fish offer a fat intake of less than 5%.  While blue fish provide a fat intake of more than
5% and can reach up to 15%,

 Oil is deposited in liver.  Oil distributed throughout the flesh.

 In white fish, the edge of the tail is straight.  The blue fish have the arrow-shaped tail.

 Common white fish:  Common blue fish:

• Cod, Hake, Sole, Rooster, Snuff, Turbot • Tuna, Sardine, Anchovy, Red mullet,
Mackerel
 Lean Fish
Teleosts Elasmobranchs
Round fish Flat fish Cartilaginous Fish
• Those with rounder, larger bellies • Has an oval-shaped, flat, and • Have a skeleton made
and an eye on each side of their narrow body, backbone runs along of cartilage, rather than bone.
heads, have a backbone along their midline of their body. • Refers to the sharks, rays, and
upper bodies, with a fillet located on • Swim horizontally. skates.
each side. • Have both eyes on the top of their
• They swim vertically. heads.
• Have eyes on each side of their • E.g. Sole, halibut, etc.
heads.
• E.g. Cod, haddock, etc.
 FIN FISH
Finfish are occasionally classified in a different
way—according to where they swim in the sea.

Pelagic Demersal
Pelagic fish swim in mid-waters or near the surface. Demersal fish are those which live on or near the
seabed.

Examples are oil-rich fish such as mackerel, herring and Round and flat whitefish fall into this category.
tuna.
 FISH MUSCLE
Two bundles of muscles on each side of vertebral column

Each bundle is further separated into upper mass (above horizontal

septum) and ventral mass (below the septum)

Fish muscle
Made of muscle cells consisting of sarcoplasma containing nuclei,
mitochondria, etc.

Muscle cells
Run in longitudinal direction from head to tail and separated by connective
tissues (myocomata/ myoseptum)into segments (Myotomes/ myomeres)

Length of cell and thickness of myoseptum increase with age of fish.

Examining the muscle microscopically
• Muscle fibre surrounded by connective tissue (150-
300 m)

Muscles fibre
• Consist of smaller fibres/ myofibrils
• 10-20 m

Myofibrils.
• Made of repeating units of sacromeres.

Sacromeres
• are made up of thick (myosin) and thin (actin) filaments
• Minor associated protein: troponin, tropmyosin
• Enzymes: myosin ATPase, etc.

The filaments are arranged in alternating way

making the muscles appear striated upon
microscopic examination
 CONTRACTION OF FISH MUSCLES
 Myosin head binds to active site in actin forming actomyosin
complex: contraction.
 In presence of ATP , myosin attached to ATP causing it to detach
from the actin: relaxation.
 ATPase activity in myosin hydrolysis ATP releasing ADP and P.
 Myosin head changes its position and then attaches to the actin
filament.
 This cycle continues as long as ATP is present.
 When myofribillar ATP is absent, the actin and myosin filaments
stay interlocked as actomyosin. This happens in the rigid muscle
during post-mortem rigor mortis.
 Ca++, troponin and Tropomyosin: regulate contraction.
 Tropomyosin winds around actin filament covering active site for
binding with myosin.
 Troponin + Tropomyosin complex.
 Troponin binds with Ca++ thus removing tropomyosin from
active site.
 FISH MUSCLE
Red White Intermediate
• Fish skeletal muscles are • Used for routine • White muscle for faster •Mosaic muscle
•Thin layer of muscle that separate
of two type: red and white movements or burst actions. white from red
•Salmon, trout and carp:
muscles. • Slow tissue • Fast tissue distributed throughout body.

Red Muscles (RM) White Muscles (WM)

Lies along the side of the body next to the skin,
particularly along the lateral lines.
Makes upto 30 % of the total fish muscle
content (depending upon species)
Contain more lipids , haemoglobin, glycogen
and most vitamins.
Has more mitochondria
Large supply of O2 and high content of
myoglobin
Contain enzymes: TMAO→DMA + FA
Shape of RM area according to species.
Major constitutes of fish muscle
Contain lesser lipids, haemoglabin, glycogen
and most vitamins
More sarcoplasmic reticulum
Minimal myoglobin and restricted blood flow.
Anaerobic activity.
Exhibits rapid powerful contraction.
Produce energy by reducing glycogen to lactic
acid.
All fresh water fish have white muscle
Higher content in demersal fishes
FISH MUSCLE
 SHELL FISH STRUCTURE
 Consist of exoskeleton shell/ covering
 Made of Modified protein and polysaccharide: chitin
 Chitin when heated in presence of NaOH= chitosan
 Soft inner parts of body: head, thorax and abdomen
 Muscle bounded externally by pigmented layer.
 Muscle: larger and branched.
 Chewy
BIOCHEMICAL COMPOSITION
Major Composition differs
Water depending on
Protein Age
Species
Lipids Gender
Maturity
Method of catch
Season
spawning
Minor Temperature, etc.

Carbohydrates
Vitamins
Minerals