yo yo vibs.pptx1

WELCOME

SEMINAR ON NOVEL APPROACHES IN SEAFOOD

PRESERVATION TECHINIQUES.

BY-VAIBHAV.V.GAIKWAD

SEAFOOD

Nutritional Values of Seafood

• Included in the Meat & Beans category of the Food Guide Pyramid

• Most people should consume between 5 and 7 ounces of fish per day

• One serving of fish is about 3 ounces

Nutritional Values of Seafood

• Excellent source of complete protein

• Fewer calories, saturated fat and cholesterol than red meat

• Contain the vitamins A and D

Nutritional Values of Seafood

• Contain the minerals phosphorus, iron, calcium and iodine

• Iodine – prevents swelling of thyroid gland called goiter

• Omega-3 fatty acids found in fish may reduce the risk of heart attack or stroke

Grading of Seafood

• Grades determined by:– Appearance– Odor– Flavor– Lack of defects

• Grade A– Top quality– Uniform in size– Good flavor– Few defects

• Grade B– Not uniform in size and some defects

• Grade C– Nutritious, but less attractive

Most fish in retail markets is U.S. Grade A.

Guidelines for storing seafood

• Highly perishable

1. Refrigerator: Store in a tightly wrapped container in the coldest part of the refrigerator and use within a day or two

2. Freezer: wrap in moisture-proof and vapor-proof material

3. Canned: store in a cool, dry space. Refrigerate unused portions

New techniques

• MAP(MODIFIED ATMOSPHERIC PACKAGING)• IRRADIATION TECHNIQUE• PULSE ELECTRIC FIELD METHOD• ULTRA-VIOLET RADIATION TECHNIQUE• OSCILLATORY MAGNETIC FIELD• HIGH PRESSURE PROCESSING• ULTRA-SOUND PRESERVATION TECHNIQUE• HIGH INTENSITY LIGHT PRESERVATION

Fresh Finfish

• Fresh fin fish should have a stiff body, tight scales, and firm flesh.

• Gills should be red• Eyes should be bright and bulging• A finger pushed into the flesh should leave

no indentation• The outside should have little or no slime• The smell should be fresh

Forms of Finfish

• Whole– Also known as round– As it comes from the

water– Must clean before

cooking

• Drawn– Has entrails (insides)

removed

• Dressed– Has entrails, head, fins,

and scales removed

• Fish Steaks– Cross-sectional slices

taken from dressed fish

• Fish Fillets– Sides of the fish cut

lengthwise away from the backbone

Frozen Finfish

• Drawn fish, dressed fish, fish steaks, and fillets can be purchased frozen

• Frozen fish should be– Solidly frozen– In moisture proof wrapping– In vapor proof wrapping– No discoloration– Little odor

Guidelines to cooking finfish

• Internal temperature should reach 145o

• Naturally tender so cook for a short period of time

• Undercooked fish may contain bacteria• Overcooked fish is tough and dry• Cooking done when flesh is firm and flakes

easily with a fork• Flesh will lose the translucent appearance and

will become opaque

Methods of cooking finfish

• For fat fish use dry heat methods:– Broiling

• Under direct heat source

– Grilling• Directly over hot

coals

– Baking• To prevent drying…

brush with oil or sauce

• For lean fish use moist heat methods:– Frying

• Coat with bread crumbs/batter

• Fry in small amt. of oil

– Poaching• Cooking fully

submersed in simmering liquid

– Steaming• Similar to

poaching…use less liquid

Shellfish

• Mollusks– Soft bodies that are partially or fully covered

by hard shells

– Types of Mollusks:• Oysters• Clams• Scallops

• Crustaceans– Covered by crust like shells and have

segmented bodies

– Types of Crustaceans:• Shrimp• Lobster• Crabs

Shellfish

MOLLUSKS

Shellfish

• Oysters– Can be purchased

• live in the shell• Fresh or frozen shucked• Canned

– Packaged according to size

– Live Oysters• Tightly closed shells• Shells that close quickly when touched

– Shucked Oysters• Plump• Creamy in color• Odorless

Shellfish

CRUSTACEANS

Shellfish• Shrimp

– Many varieties – Most sold without the

head and thorax– You may need to peel

away the outer shell– Before cooking, remove

intestinal tract called deveining

– Marketed according to the number needed to weigh 1 pound

– Marketed by size• Jumbo, large,

medium, small

– Frozen shrimp may be purchased uncooked or cooked and either peeled or unpeeled

– When purchasing…look for shrimp that’s odorless with firmly attached shells

Shellfish

• Crabs– Common species are the blue and

Dungeness crab– Can be purchased

• Live• Cooked fresh or frozen• Canned

Overview…Shellfish: Signs of Freshness

1. Shell of shrimp should be firmly attached with no noticeable odor

2. Sea scallops should be white; bay scallops are pink or creamy white

3. Live oyster and clam shells should be tightly closed

4. Shucked oysters and clams should be plump, creamy white and odorless