FOOD 2010 Chapter Notes - Chapter 18: Fish Meal, Food Science, Parboiling
29 Nov 2017
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Principles of food science chapter 18: fish and shellfish (pg. Shellfish may be marketed in the shell, shucked (removed from the shell), headless (shrimp), and as cooked meat. Shrimp is also sold as peeled, cleaned, and breaded: designated jumbo, large, medium, small based on the # per pound. Fish protein concentrate or fish flour is produced from the dehydrated and defatted fish: excellent source of high quality protein, which can be used to supplement the breads and cereal products of people. Roe: the mass of eggs and sacs of connective tissue enclosing the thousands of eggs: some people eat the roe of fish such as shad, fresh roe is usually cooked by parboiling. Fish and shellfish must never sit unrefrigerated for long. Seafood with bruises or punctures will spoil more rapidly. Finfish needs to be refrigerated as close to 32 f as possible: lasts twice as long at 32 as it does at 37 f.
