Scribd
Upload
91 views3 pages

Unit 4 Fish and Meat Technology Notes

The document covers Fish and Meat Technology, detailing the types of fish, their composition, structure, and post-mortem changes. It discusses handling practices for freshwater fish, factors affecting spoilage, and various preservation methods. Additionally, it highlights by-product utilization in the meat industry, including uses for blood, bones, offals, fat, hide, and intestines.

Uploaded by

adnanmir2021
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
91 views3 pages

Unit 4 Fish and Meat Technology Notes

The document covers Fish and Meat Technology, detailing the types of fish, their composition, structure, and post-mortem changes. It discusses handling practices for freshwater fish, factors affecting spoilage, and various preservation methods. Additionally, it highlights by-product utilization in the meat industry, including uses for blood, bones, offals, fat, hide, and intestines.

Uploaded by

adnanmir2021
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

UNIT-4: Fish and Meat Technology

UNIT-4: Fish and Meat Technology (16 HOURS)

1. TYPES OF FISH:

Fish can be broadly classified into:

a) Freshwater fish - e.g., Rohu, Catla, Tilapia

b) Marine fish - e.g., Mackerel, Sardine, Tuna

c) Shellfish - includes crustaceans (prawns, crabs) and mollusks (oysters, mussels)

2. COMPOSITION OF FISH:

- Water: 65-80%

- Protein: 15-20%

- Fat: 0.1-25% depending on species

- Minerals: Calcium, phosphorus, iodine

- Vitamins: A, D, B-complex

3. STRUCTURE OF FISH:

- Muscle fibers arranged in segments (myotomes) separated by connective tissue (myocommata)

- Less connective tissue than meat; hence softer

- High enzymatic activity

4. POST-MORTEM CHANGES IN FISH:

- Rigor mortis: muscle stiffening after death

- Autolysis: breakdown by enzymes


- Bacterial spoilage: leads to off-odors, slime

- Lipid oxidation: especially in fatty fish

5. HANDLING OF FRESHWATER FISH:

- Immediate chilling in ice after catch

- Hygienic handling to prevent contamination

- Washing with chlorinated water

- Transport in insulated boxes

6. SPOILAGE OF FISH & FACTORS AFFECTING SPOILAGE:

- Enzymatic action, microbial growth, oxidation

- Temperature: higher temperature accelerates spoilage

- Handling practices: poor hygiene leads to contamination

- Species and fat content

7. PRESERVATION METHODS:

a) Freezing: at -18°C or below to inhibit microbial growth

b) Glazing: coating frozen fish with ice to prevent dehydration

c) Canning: heat-processed and sealed in airtight containers

d) Smoking: partial drying and flavoring with smoke

e) Irradiation: exposure to ionizing radiation to kill microbes

f) Dehydration: removal of moisture to inhibit microbial activity

8. BY-PRODUCT UTILIZATION OF MEAT INDUSTRY:

- Blood: used for blood meal, sausages

- Bones: gelatin, bone meal, pet food


- Offals: liver, kidney processed into pâté, sausage

- Fat: lard, tallow used in food and soap industry

- Hide/skin: leather production

- Intestines: used as natural sausage casings

You might also like