CHARACTERISTICS OF FISH Proteins
Fish are an excellent source of high-quality protein.
Structure of skeletal muscles The majority of edible
fish products are derived from the skeletal muscles
(flesh), which represent more than 50 percent of the total
body mass of these animals. The skeletal muscles of fish
differ from those of mammals and birds in that they are
largely composed of stacks of short bundles of muscle
fibres called myomeres. The myomeres are separated by
thin horizontal (myosepta) and vertical (myocommata)
layers of connective tissue. The unique structure and thin
connective tissue sheaths of fish muscle give the meat its
characteristic soft, flaky texture.
The skeletal muscles of fish are composed mostly
of white, fast-twitch fibres. The high percentage of white
fibres allows fish to swim with sudden, rapid movements
and gives the meat its white colour. These fibres
primarily metabolize glucose, a simple sugar released
from muscle glycogen stores, for energy production
through anaerobic (i.e., in the absence of oxygen)
glycolysis.
Nutrient composition The composition of fish
may vary considerably—especially in their fat content—
during certain growth periods and annual spawning or
migration periods. In addition, the composition of fish
bred in captivity (i.e., aquaculture fish) may vary
according to their artificial diet. The table shows the
nutrient composition of several types of fish.
The opposite for courage is not
cowardice, it is conformity. Even a
dead fish can go with the flow.” “
Jim Hightower
Mollusks are generally lower in protein compared with
finfish and crustaceans because of their high water content.
The proteins found in fish are essentially the same as those
found in the meat derived from other animals—that is, the
sarcoplasmic proteins (e.g., enzymes and myoglobin), the
contractile or myofibrillar proteins (e.g., actin and myosin),
and the connective tissue proteins (i.e., collagen).
Fat
The fat in fish is mostly liquid (i.e., fish oil), because
it contains a relatively low percentage of saturated fatty
acids. Fish belong in a special nutritional class because they
contain the omega-3 polyunsaturated fatty acids—
eicosapentaenoic acid (EPA) and docosahexaenoic
acid (DHA)—which have been shown to protect against
several diseases, including heart disease. Unlike land plants,
the marine and freshwater plants on which fish feed are rich
in EPA and DHA.
Vitamins and Minerals
Fish provide a number of important vitamins and
minerals to the diet. They are a good source of the fat-
soluble vitamins A, D, E, and K and the B vitamins
riboflavin, niacin, and thiamine. The mineral content
includes calcium, magnesium, phosphorus, and iron.
Microbiology IT IS TO LAUNCH!
Because of their soft tissues and aquatic environment,
CUT AND
fish are extremely susceptible to microbial contamination.
At the time of harvest, fish carry a high microbial load on
the surface of their skin, in their intestinal tract, and in their
gills.
Handling of harvested fish
FRESH
The retention of nutritional properties and product
quality of fish is dependent on proper handling of the catch
ANDREI JOSHUA GRANDE
VIII ST. MONICA
 fish processing,
Fish
preparation of seafood and
preparation
of seafood and
Processing
freshwater fish for
human consumption.
freshwater fish for
human consumption..

The word fish is commonly used to describe all

Heating
forms of edible finfish, mollusks (e.g., clams and
oysters), and crustaceans (e.g., crabs and lobsters) that Heat-treating, changing
inhabit an aquatic environment. Fish from the marine the properties of materials
and freshwater bodies of the world have been a major such as metals or glass by
processes involving
source of food for humankind since before recorded
heating. It is used to
history. Harvesting wild fish from fresh and marine
harden, soften, or modify
waters and raising cultured fish in ponds were
other properties of
practices of ancient Egyptians, Greeks, and other
materials that have
Mediterranean peoples. Rudimentary processing
different crystal structures
techniques such as sun-drying, salting,
at low and high
and smoking were used by these ancient groups to
temperatures. The type of
stabilize the fish supply. Modern methods of
processing and preservation have the consumption of transformation depends on
many species of fish that are popular throughout the the temperature that the
world. material is heated to, how
fast it is heated, how long
it is kept heated, what
temperature it is first
cooled to, and how fast it
is cooled
Cooking Canning Packaging
Fish is cooked in order to Method of The technology and art of
produce changes in the preserving food from preparing a commodity for
texture and flavour of the spoilage by storing it in convenient transport, storage,
product and to kill containers that are and sale.
pathogenic hermetically sealed and then Though the origins of
microorganisms. sterilized by heat. packaging can be traced to the
Heating fish to an internal The process was invented leather, glass, and clay
temperature above 66 °C after prolonged research by containers of the earliest
Western commercial ventures,
or 150 °F (i.e., Nicolas Appert of France in
pasteurization conditions) 1809, in response to a call its economic significance has
is sufficient to kill the by his government for a increased dramatically since
most resistant means of preserving food the start of the Industrial
microorganisms. for army and navy use. Revolution
Minced Fish Flesh
The success of surimi-based products has stimulated the
development of other products made from minced flesh.
Minced fish products do not undergo the repeated washing
cycles necessary for the production of surimi.Because of
the presence of residual oils and sarcoplasmic enzymes
(both oil and sarcoplasmic proteins are removed during the
washing of surimi), product from oil oxidation and
enzyme degradation.

Total utilization of raw Why fish processing is important?

materials The fish processing industry is important in the attainment of
In response to an increased demand
self-sufficiency in fish. Fish processing prevents wastage and
for “ready-to-eat” fish products, along
prolong the shell-life of highly perishable fish. It also increases
with a growing awareness of the limited the dollar reserve of the country through exportation.
supply of natural fish stocks, the fish
industry has developed procedures for
more efficient utilization of available raw
materials.