Somethings Fishy Classes and Qualities of Fish and
- Slides: 26
Something’s Fishy… Classes and Qualities of Fish and Seafood Food Technology Original Power Point Created by Liz Rogers Modified by Georgia Agricultural Education Curriculum Office November 2005
Today’s Objectives: o Identify the classifications of fish and seafood o Identify the quality determinants in fish and seafood and their importance o Here Fishy, Fishy Activity
Classifications of Fish and Seafood: o There are different methods used to classify fish and seafood including: o o o Muscle texture Edibility characteristics Cartilaginous vs. bony Fresh vs. Saltwater Migratory habits Anatomy
Fish: Two Types of ‘em! o How did the people know that Jaws was coming to get them?
Finfish or Shellfish? o Identified by: o Body shape o Number of spines and rays in fins o Number and type of scales and teeth o Eye diameter o Internal anatomy o Location of specific body parts
Why should you not identify by color? o Color changes due to: o Stress o Being hooked o Being removed from the water o Environmental changes o Spawning (trout and salmon)
Finfish: 2 Types 1. Cartilaginous o Sharks, Rays o Skeletons made of cartilage rather than bone
Finfish: 2. Bony o 95% of all known fish species o Catfish, bass, trout, salmon, perch, tuna, snapper, grouper
Finfish o Vary in size, shape, color and other physical characteristics o All share certain physical features
Overall Structure of Finfish:
Shellfish o Invertebrate = NO backbone! o Must have an external skeleton in the form of a calcareous shell o Mollusks and arthropods
Mollusks: o Clams, oysters, mussels, scallops, whelks, squid and octopus
Arthropods: o Shrimp, lobster, crab and crawfish
Chart it Out!
Quality of Fish: Check it Out! o 3 Determinants: o Appearance o Texture o Odor!!!!
Fresh Fish Qualities: o Eyes: o Bright, clear and full o As fish becomes stale, eyes become cloudy and sunken o Gills: o Red and free from slime o Gill color fades with age from pink to gray, brown and then green
Fresh Fish Qualities: o Odor: o Fresh and mild o As age increases, a strong, offensive odor develops o Skin: o Shiny with bright colors o As fish ages, skin colors fade and become less pronounced
Fresh Fish Qualities o Flesh: o Firm, elastic and not separating from the bones o As fish ages, flesh changes colors and takes on a dried out appearance
Shellfish Qualities: o Lobsters and Crabs o Heavy for size and show leg movement o Tail of live lobster curls under body and doesn’t hang down when picked up
Shellfish Qualities: o Oysters and Clams o Hard, well cupped shells o Gaping shell indicates the shellfish is dead and is no longer edible o Shells are graded as fancy, choice, standard, and commercial
Indications of Poor Quality: o o o Voids Dehydration Discoloration Rancidity (indicated by orange color) Deterioration in shrimp (soft, mushy) Black spot
Controlling Quality: o Quality determined by: o Species o Method of catching o Handling o Processing o Does the consumer have control over these factors?
What the Heck Happened? o Chemical changes o Enzymes remain active resulting in spoilage and flavor changes o Occur during the first few days of cold storage before bacterial spoilage begins
What the Heck Happened? o Oxidative Rancidity o Fat content increases rancidity o Affects taste and aroma o Bacterial spoilage o Surface slime, intestines, and gills harbor bacteria o When fish dies, loses defense against bacteria
Here Fishy, Fishy! o Match the given seafood or fish cut out with the proper classification and then determine whether it is of low or high quality. Explain your answer!
Review: o Classifications of seafood and fish o Quality characteristics o Reasons for spoilage
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