INTERNATIONAL MEDICAL UNIVERSITY

Bachelor of Science (Honours) Nutrition and Dietetics

Principles of Food Preparation

Practical Report 8: FISH AND SHELLFISH

Hor Yin Jie Iris Mok Ling Wei Chua Sin Ywing

ND090727520 ND090727224 ND090727914

Practical 8 FISH AND SHELLFISH

A. Coagulation of Fish Protein by Heat Comparison of Fish and Frozen Fish Introduction During coagulation of fish protein by heat, the connective tissue is hydrolyzed to gelatin; hence, the muscle segment will separate as flakes. The condition of the fish directly or indirectly affects the quality of cooked fish. In this practical, we experienced by using different cooking methods on fresh fish and previously frozen fish. We assessed on the texture, taste, appearance and percentage yield of the fish. Other than that, some of us also experienced dressing a whole fish.

Objectives 1. To demonstrate the coagulation of fish protein by broiling and poaching. 2. To compare appearances, texture and flavour of fresh fish fillets cooked by broiling and poaching.

Lab Procedures Ingredients: 120g fish fillets 1t. Melted butter Procedure: 1. Note and records raw weight, temperature and beginning of cooking time for fish. 2. Brush the surface of the fish with melted butter. 3. Place 120g fresh fish fillets (or other white fish) in a microwavable bowl with the skin side face down and cover with microwave baking film. 4. Microwave for 3-6 minutes per 500g on HIGH power. 5. Allow fish to remain on countertop for 5 minutes to complete cooking. 6. Evaluate the appearance, texture and flavour of the microwave fish in Table A-1. 7. Repeat steps 1-5 for thawed, previously frozen fish.
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Result Type of fish Pan-fry fresh fish Pan-fry thawed, previously frozen fish Microwave fresh fish Microwave thawed, previously frozen fish Poached fresh fish Poached thawed, previously frozen fish Appearance Golden brown Golden brown Grey white, flaky Grey white Pale Pale Texture Dry Tough, centre is still icy Hard, chewy Softer a bit, moist Flaky, tough, harder, compact Flaky, tough Flavor Salty, Fishy Fishy Juicy, fresh fishy taste Butter taste, less fishy Very fishy Fishy Total cooking time 2 minutes 15.6 minutes 1.5 minutes 1.3 minutes 8.5 minutes 11 minutes % Yield 78.5% 75.2% 75 % 82% 88.8% 75.2%

Table A-1 Fish Comparison

Discussion From the point of view of cooking methods, all pan-fry fish appears to be golden brown, microwave fish are grey white and poached fish are looking pale. For the pan-fry fish, fresh fish is dry, salty and fishy after cooked. Thawed, previously frozen fish however is tough, fishy and the centre is still icy after cooked. Factor to be considered is the cooking time where frozen fish needs longer time for the fish to be cook perfectly. On top of that, longer duration of cooking time also contribute to lower percentage yield of the frozen fish. On the other hand, microwave fresh and frozen fish have some distinct differences on their texture, taste and yield percentage. Microwave fresh fish is hard and chewy while microwave thawed and previously frozen fish is softer and moister. Both are brushed with butter before cooking, but only microwave thawed and previously frozen fish has buttery taste. Microwave fresh fish is juicy and has strong fresh fishy taste while frozen fish has not. The total cooking is about the same, the fresh fish was

cooked about 10 seconds more. Microwave fresh fish yield 75% which is less than microwave thawed and previously frozen fish, yield 82%, possibly due to the difference in total cooking time. Lastly, poached fish, both fresh and frozen fish have flaky and tough texture, but the poached fresh fish is harder and compact. Poached fresh fish also taste fishier than thawed and previously frozen fish. Besides that, poached fresh fish yield 88.8% which is more than 75.2% of poached thawed and previously frozen fish, possibly due to the longer total cooking time of poached thawed and previously frozen fish too.

Conclusion Therefore, different cooking method on different condition of fish does affect on the texture, appearance, flavor, total cooking time and percentage yield.

References
1) Brown, Amy. Understanding Food. 3rd ed. . Wadsworth Pub Co, 2008. page 263-264.