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Food Science Ch 9
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67
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Undergraduate 3
09/29/2010

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Term

Seafood is now the only major food source that is still hunted.

 

Over 20,000 known species of edible fish, shellfish and sea mammals.

 

250 species are harvested in the U.S.

Definition
Term

Categories of fish:

 

FDA classifies fish three common methods

Definition

vertebrate, invertebrate= live in fresh/salt water,fat/lean

salt or freshwater

lean or fat

Term
Finfish are classified as:
Definition

vertebrate= the presence of a backbone

 

because they obtain oxygen from water through gills

Term
Sea mammals get their oxygen from
Definition
the waters surface
Term
Finfish are found in ____waters?
Definition
fresh waters of rivers, lakes, streams and salt waters of oceans and seas.
Term
What are types of sea mammals?
Definition
dolphin, whale, seal
Term
Shellfish are classified as
Definition

invertebrate= they have external skeletons or shells

 

ex:

 crustaceans= shrimp, crab, lobster, crayfish

 

mollusks=

bivalves= clams, oysters, mussels, scallops

(2 hard shells hinged together)

univalves= conch, abalone 

(1 hard shell)

cephalopods= octopus,squid

(rubbery soft inner shell)

Term

NOTES:

Majority of U.S. fish are from salty waters, some come from freshwater

 

saltwater fish have a distinct flavor

Definition

most common=

 

saltwater fish = halibut, cod, flounder, haddock, mackerel, red snapper, salmon, shark, tuna

 

freshwater fish = catfish, perch, pike, trout

Term
Fish are not very ____
Definition

fatty,

 

lean fish has less than 5% fat

Term
3 structural factors:
Definition

collagen, amino acid content, muscle  structure

 

(lower amts of collagen)

(less amino acids- making it tender)

(muscles are short=arranged into myotomes, connective tissue are called myocommata)

Term
Fish flesh varies- pigment colors are
Definition

white, pink, red

 

the fishes pigment depends on how much the fish relied on quick or slow movements

 

high fat/red/dark pigmt= "slow twitch fibers"

white= "fast twitch fibers"

Term
The concentration of _____ contributes to the overall color of flesh.
Definition

myoglobin

 

more myoglobin proteins are necessary because they carry oxygen

Term
Inspection of finfish is ____
Definition
voluntary, based on wholesomeness and sanitary conditions
Term
Grading of fish:
Definition

U.S. Grade A

U.S. Grade B

substandard

 

quality based on appearance, texture, flavor, odor and absence of defects

Term

U.S.departmt of Commerce

online publication

has a list of departmt certified shippers- label has to include info such as

Definition

harvesters name

address

certification #

date and location of harvest and type

and quantity of shellfish

 

have to keep certificate for 90 days

Term
Forms of fresh or frozen fish:
Definition

whole, drawn, dressed, steaks, fillets, fish sticks

 

*know cuts

Term

variety of finfish-

 

there are ___types of salmon

Definition

2-

 

there are also 5 types:

chinook, coho, chum, pink, sockeye

Term
______ for aroma is the safest and easiest method of determining if fish is fresh.
Definition

sniffing

"sniff test"

 

also look for firm flesh, bright skin, shiny and bulging eyes

tight scales, stiff body- no gas belly

Term
Avoid fish that look ____and ____ apart.
Definition

spongy, gape

 

fish should be stored on ice immediately

Term

A stiff body on a fish is preferred. Indication that fish is in

__________.

Definition

rigor mortis= can last a couple of hours to days

 

-fish has a better texture and flavor, the water holding capacity of the proteins is increased.

 

do not subject fish to stress

 

Term
A _____ solution is to prevent moisture loss in fish.
Definition

phosphate (treatment)

 

-it increases the pH of the tissue, it denatures the proteins and makes them more capable of binding water.

Term
Without the phosphate solution fish looses ___% of its water binding capacity within 5 days.
Definition
80
Term
Signs of decay:
Definition
eyes flatten and become concave, pupils turn gray or creamy brown, cornea becomes opaque and discolored, red gills turn paler brown- sometimes removed.
Term
What is gaping?
Definition

seperation of myotomes

 

also when does it happen?

sign of aging, rough handling

Term

Mercury contamination:

 

occurs naturally in environment

released in air pollution

 

when it falls into water what is it called?

Definition

methyl mercury

 

-min amt of mercury is found in all fish but not harmful to humans, however if accumulated in large quantities= health risk

 

-pregnant, nursing women at risk

Term
FDA fish recommendation for pregnant, nursing women and children under 8 should not eat:
Definition

shark, swordfish, king mackerel, tilefish

 

because they contain mercury

Term

Tuna contains healthy types of fat which reduce the risk of heart disease

Definition

pregnant women should eat 2-3 servings per wk

 

omega 3 fatty acid are present in high levels in some fish

Term

Protein in fish is high  = 18-20 %

 

finfish is low in fat

shellfish contain carbs in the form of glycogen -1-3%

fat in fish is a good source of omega 3 fatty acids

fish is also a good source of vit B

iodine in saltwater fish

sardines hve good source of calcium

Definition
fish have some iron
Term

Cod, dock, pollock produce bad texture when minced

due to a chemical called_____

Definition

TMAO- trimethylamine oxide

 

Term

Tuna has 6 species, all canned and sold in U.S.

-yellow fish

skipjack

bluefin

oriental tuna,

little tuna

albacore= most expensive

Definition

Comes in 3 different styles=

fancy or solid packed= whole pieces

chunk=large pieces

flake=fine pieces

Term
Most expensive kind of salmon
Definition

chinook (king) salmon

 

-often packed with bones, which increases calcium content

Term
Sardines are always packed with bones and come packed in ____,_____,_____.
Definition
mustard, oil, tomato
Term
One of the oldest ways of perserving fish is _____
Definition

cured

 

fish may be cured by drying,salting, or smoking.

 

curing also hardens the outer surfaces

 

Term
most familiar form of cured fish____
Definition
caviar
Term
_____ are tiny, bony fish that have been cured with salt.
Definition
anchovies
Term
What kinds of fabricated fish are there?
Definition

fish sticks

fishcakes

nuggest

fillets

 

 

=made with less popular species, 60-90% of edible meat, ground, seasoned, shaped and breaded

Term
"minced meat" a fabricated fish product usually made from Alaskan pollack?
Definition
Surimi
Term
What are Fish eggs called?
Definition

caviar, aka: roe

 

the eggs of vertebrate fish, available from female fish during spawning season

 

-the most expensive,largest grained come from the beluga sturgeon

Term
Freshwater roe (caviar) is preserved in a brine solution and is kept ______.
Definition
unrefrigerated, has been pastuerized to extend its shelf life
Term
There are several different shellfish forms:
Definition

alive or processed.

 

-they are highly perishable and maintain quality when kept alive

Term
How do you tell if mollusks are alive?
Definition
tapping on the shell, if the shell does not close tightly it is dead and should be discarded-if it remains open mollusk is dead, or if there is an odor
Term
What is the "R"  -month rule?
Definition
shellfish should only be eaten during the mths with the letter r in their names- it is said that the warmer months are common for having more bacterial illnesses
Term
Shellfish can also be sold raw within their shells, their shelf life is longest when sold with their shells on
Definition

Removal of shell can be via steam, pressure or flames

 

to remove the meat place shellfish in brine solution

 

can be sold fresh, canned, salted,smoked, dried, or chilled

Term
2 ways to buy shrimp:
Definition

peeled or deveined

 

 

Term
oysters can be bought alive or dead?
Definition

live in the shell

 

or shucked then chilled, frozen or canned

 

shucked oysters that are plump and full-bodied are best

serving= 1 cup per person

Term

clams are bought same as oysters

 

should be tightly closed and no odor

 

clams may be soft or hard shell

 

they have a long tube like neck- should be checked for

Definition

should be eaten within a day

should not be eaten raw

 

the larger the clam the tougher the meat

 

Term

The only part of a scallop that is eaten is the creamy white  abductor muscle- used to open and close the shell

 

usually shucked and sold fresh, frozen, or canned

 

sweet tasting

1/2-2 in big

Definition

3 varieties of scallop-

 

bay scallops- small, sweet, and delicate

 

sea scallops= large

 

calico scallops= least expensive and tiny and bland

Term
Mussels should be scrubbed free of barnacles and are colored?
Definition

black or dark blue

 

- do not remove the black threads (used to keep the shells to the ocean) it will kill the mussel

Term
Most expensive mollusks?
Definition
abalone- massive muscle foot
Term
Largest crustaceans?
Definition

lobsters

 

main kind: Northern lobster, spiny or rock lobster

 

female lobster is preferred for its finer taste

 

also contain "coral" or lobster roe= considered a delicacy

Term
The majority of the lobsters meat is where?
Definition

tail

 

lobsters have one larger claw- the larger claw has more meat

 

norther lobsters with one or both claws missing ="culls"

least expensive

 

should remain alive until cooked

 

Term
Shrimp are sold ____ or _____.
Definition

headless or raw with shell on

 

also cooked shell-on, or peeled

Term
Shrimp in their shells must be peeled first. medium or large shrimp are then ____.
Definition

deveined

 

-removing the dark-colored "sand vein"  that runs along the shrimps back.

 

after cleaning, shrimp are pressed in paper towels

Term
Shrimp are available in what sizes?
Definition

small, medium, large medium, large, jumbo

 

purchased by "count per pound"

 

 

Term
large jumbo shrimp are called
Definition
prawns
Term
scampi (shrimp) are what?
Definition
large broiled shrimp seasoned with butter/garlic
Term
What are the glass like beads called, sometimes found in canned shrimp?
Definition

struvite crystals

 

-formed during canning, from heat sterilization

(consist of magnesium ammonium phosphate)

Term

How are crabs sold?

where is most of their meat at?

Definition

live, raw, and cooked

claws and legs

 

most expensive crab?

king crab

 

soft shell blue crabs are a delicacy

Term
What is molting for a crab?
Definition

they shed their shell and have a soft exterior until the new surface is harded

 

takes several days

 

canned crab have a blue tint- caused by the crabs copper in blood combing with ammonia in its flesh= harmless

Term
What are the names for crayfish?
Definition

crayfish, crawdads, crawfish

 

average wt 4 ounces

 

found in freshwater

 

tails serve as a source of meat

Term
Main mistake of preparing fish and shellfish is to ____
Definition

overcook

 

-results in flakiness, dryness, and toughness

Term
Methods to prepare fish with dry-heat methods
Definition
baking, broiling, grilling and frying
Term
Baking fish should be placed in a shallow pan, baking time will vary depending on shape and thickness of fish
Definition

bake up to 10 min per inch

 

can also wrap the fish in foil, parchmt paper or grape leaves to prevent moisture loss

Term
How do you determine a fishs doneness?
Definition
gentle press with fork without falling apart, opaque look
Term

Broiling a dressed or fillet finfish or fishsteaks are best broiled at 5 inches or less below the heat source

 

Grilling can be done outside or in the oven-grilling is not recommended for delicate fish, better suited for fatty fish

Place a fat coating such as mayo or oil to prevent sticking

 

Frying is best for shrimp or scallops- can saute on high for a short time

Definition

deep-frying is the most popular method

preparing batter or breaded lean fish or shellfish dipped in batter then seasoned

 

heat the oil at 350d F, fry fish alone because of fishy taste

Term

Moist heat prep:

 

Definition
poaching, simmering, steaming, microwaving
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