fish

FISH

PRESENTED BY:-

AAKRITI

GFT/115201

CHARACTERISTICS OF FISH

# ECTOTHERMIC

# VERTEBRATE

# LIVE IN WATER

# USE FINS TO MOVE

# OBTAIN OXYGEN THROUGH GILLS

# HAVE SCALES

# MOST HAVE EXTERNAL FERTILIZATION

CLASSIFICATION

• KINGDOM - ANIMALIA• PHYLUM - CHORDATA• SUB PHYLUM - VERTEBRATA• CLASSES - AGNATHA - CHONDRICHTHYES - OSTEICHTHYES

DIFFERENT TERMS

• ANTERIOR (CRANIAL): TOWARD THE HEAD• POSTERIOR (CAUDAL): TOWARD THE TAIL• CRANIAL : HEAD REGION• CAUDAL : PERTAINING TO THE TAIL REGION• DORSAL : TOWARD THE BACK • VENTRAL : TOWARD THE BELLY • LATERAL : TO THE SIDES • MEDIAL : TOWARD THE MEDIAN LINE• DISTAL : AWAY FROM THE CENTER OR ORIGIN • PROXIMAL : TOWARD THE CENTER OR ORIGIN• BUCCAL : MOUTH REGION• PECTORAL FINS : ON EACH SIDE BEHIND THE OPERCULUM • PELVIC FINS : ON VENTRAL SURFACE NEAR THE HEAD • ANAL FIN : BEHIND ANUS

EXTERNAL ANATOMY

INTERNAL ANATOMY

EDIBLE FISHES

FINFISH SHELLFISH

BASED ON ANATOMICAL

DIFFERENCES

FIN FISH

FRESH WATER

• SARDINE• MULLET• CATFISH• PERCH• PEARLESPOT

SALT WATER

• SHARK• SALMON• MACKEREL• SOLE• TUNA

CLASSIFICATION OF FISHES

LEAN

(<2% FAT)

MEDIUM

(2-5% FAT)

FAT

(>5% FAT)

BASED ON FAT

CONTENT

CLASSIFICATION OF FISH

WHITE FISH BLUE FISH

BASED ON MUSCLE COLOR

CLASSIFICATION OF SEA FISH

PELAGIC FISH

DEMERSAL FISH

BASED ON GROWING

CONDITION

MAJOR GROUPS OF FISH

JAWLESS FISHES

CARTILAGINOUS FISHES

BONEY FISHES

BASED ON STRUCTURE OF MOUTH & TYPE OF

SKELTON

JAWLESS FISH

(AGNATHA)

NO JAW, NO SCALE

SKELETON MADE OF

CARTILAGE

HAGFISH

LAMPREY

HAGFISH

LAMPREY

CARTILAGINOUS FISH

(CHONDRICHTHYES)

MOVABLE JAW, TEETH

ENDOSKELETONS MADE OF

CARTILAGESHARK

RAY

SKATE

SHARK

SKATE

RAY

BONEY FISH

(OSTEICHTHYES)

SKELETONS MADE OF

BONE

SWIM BLADDER

CATFISH

SALMON

GOLDFISH

CATFISH

SALMON

GOLDFISH

SOME IMPORTANT FISHES

# FLOUNDER• # HADDOCK• # HALIBUT• # HERRING• # MACKEREL• # MEGRIM• # MENHADEN• # POLLOCK• # SOLE• # TURBOT

MUSCLE ANATOMY

# FISH MUSCLE IS DIFFERENT FROM ANIMAL MUSCLE

# LACKS TENDINOUS SYSTEM

# MUSCLE CELLS ARE PARALLEL (LONGITUDINAL)

# CONNECTED TO MYOCOMMATE

# BUNDLE OF PARALLEL MUSCLE CELLS- MYOTOMES

# MYOCOMMATA- OBLIQUE OR PLOW LIKE PATTERN

# IDEALLY SUITED FOR FLEXING MUSCLE MOVEMENTS

# WHITE AND DARK (BROWN OR REDDISH) TISSUES

# REDDISH COLOR- ASTAXANTHIN (CAROTENOID)

MICROBIOLOGICAL

PHYSIOLOGICAL

FISH SPOILAGE

CHEMICAL

DURING SPOILAGE

• OIL = MAINLY TRIGLYCERIDES• TRIGLYCERIDES → FREE FATTY ACIDS• FREE FATTY ACIDS → KETONES, ALDEHYDES,

PEROXIDES • PROTEINES → POLY-PEPTIDES• POLY-PEPTIDES → FREE AMINO ACIDS• FREE AMINO ACIDS → BIOGENIC AMINES• BIOGENIC AMINES → TMA, DMA, NH3• TMAO TMA + FORMALDEHYDE• LYSINE → CADAVERINE• HISTIDINE → HISTAMINE

Deterioration processes in fish

Lipids Proteins

Chemical, bacterial and endogeneous enzyme reactions

Oxidation of fatty acids Hydrolysation of lipids to free fatty acids

Hydrolysation of proteins to peptides and amino acids Deamination of amino acids Decarboxylation of amino acids

CHARACTERISTICS FRESH FISH STALE FISH

APPEARANCE BRIGHT BLOOM DULL

ODOR DEVOID OF ODOR SLIGHT OFF ODOR

EYES BRIGHT, PROMINENT AND CLEAR

OPAQUE, DULL, SUNKEN, RED BORDERED

GILLS RED, FREE OF ODOR REDDISH-GRAY, PALE YELLOW, SLIGHT ODOR

SCALES GLISTEN, FIRMLY ADHERENT

DULL, LOOSE, EASILY REMOVED

SURFACE SLIME CLEAR, ODORLESS OR CREAMY WHITE

DEVOID OF COLOR OR DARK, VISCOUS, SLIGHT ODOR

FLESH FIRM, ELASTIC, TIGHT ON BONES, FINGER IMPRESSIONS DO NOT REMAIN

SOFT, FLABBY, FINGER IMPRESSIONS REMAIN

BLOOD BRIGHT RED, NO ODOR DARK BROWN, SLIGHT ODOR

PROCESSING

STEAKING

# CROSS SECTION OF THE FISH CONTAINING THE BACKBONE AND ANY OTHER BONES THAT WERE NOT REMOVED PRIOR

# TUNA, LARGE SALMON, HALIBUT

FILLETING

# TAKEN OUT FROM THE SIDES OF THE FISH, CUTTING THE MEAT OFF OF THE BACKBONE AND ANY OTHER BONES

# LARGEMOUTH BASS, REDFISH, STRIPED BASS AND WALLEYE

FISH PRODUCTS

FISH PASTE

FISH OILS

FISH SAUCE

FISH PROTEIN CONCENTRATE

FISH HYDROLYZATE

FISH MEAL

FISH PASTE

CHEMICALLY BROKEN DOWN

PHYSICALLY BROKEN DOWN

USED AS CONDIMENT OR

SEASONING

# GARUM

# NGAPI

# SHRIMP PASTE

# SURIMI

FISH PASTE (BAGOONG)

SALT:FISH

(1:2.5-3.00)

FERMENTATION

FILTER

SUPERNATANT

(PATIS)

RESIDUE

(BAGOONG)

SURIMI

FISH OILS

DERIVED FROM TISSUES OF OILY

FISH

CONTAINS EPA, DHA

FISH DO NOT SYNTHESIZE

OMEGA-3-FATTY ACIDS

# SALMON

# MACKEREL

# SARDINE

# TUNA

FISH MEAL

COMMERCIAL PRODUCT MADE FROM FISH, BONES & OFFAL

BROWN POWDER OR CAKE

(COOKING THEN GRINDING & FINALLY

DRYING)

NUTRIENT RICH & HIGH PROTEIN SUPPLEMENT

FEED

DIET FOR DOMESTIC ANIMALS,

HIGH QUALITY ORGANIC FERTILIZER

FISH SAUCE

AMBER COLORED

EXTRACTED FROM FERMENTATION OF FISH WITH SEA SALT

USED AS CONDIMENT

IMPARTS AN UMAMI FLAVOR

(GLUTAMATE CONTENT)

BEST QUALITY SAUCE

RIPENING UNDER THE SUN (1-3 MONTHS)

SEPARATION OF SUPERNATANT LIQ

EXTRACTED WITH SATURATED BRINE

(1-3 MONTHS)

FISH RESIDUE

FILTERING

FERMENTATION

(1-5 DAYS TO 3-12 MONTHS)

MIXING WITH SALT

(1:2 TO 1:9 SALT:FISH)

SELECTED SPECIES OF FISH

THIRD QUALITY SAUCE

FILTERED

POUR THE BOILED BRINE SOLUTION

SECOND QUALITY SAUCE

MIXED WITH MOLASSES

FISH RESIDUE

FILTERING

FISH PROTEIN CONCENTRATE

(FPC)

PREPARED FROM FISH OR FISHERY

WASTE

EXTRACT OUT THE OILS, SCREEN OUT

THE BONES AND DRYING

# HIGHER PROTEIN CONTENT

(85-95%)

# LOW ASH CONTENT

ACC TO FAO:-

TYPE A

TYPE B

TYPE C

EXTRACTION (5º C, 20 MIN)

BLENDING I

(WITH SOLVENT)

PASTE (PH 7.4-7.8)

(NaHCO3 IS ADDED)

MINCING

(0.5-1 % NaCl)

WASHING

HEADING, GUTTING

FISH

FPC

DRYING (40º C)

RESIDUE

CENTRIFUGATION

(SOLVENT IS REMOVED)

EXTRACTION (5º C,20 MIN)

BLENDING II

(SOLVENT IS ADDED)

CENTRIFUGATION

(SOLVENT IS REMOVED)

FISH HYDROLYZATE

SIMILAR TO FPC, EXCEPT THE OIL &

WATER IS NOT REMOVED

ENZYMATIC HYDROLYZATION OF

FISH PROTEINS

SMALLER PARTICLE SIZE THAN FISH MEAL

IMPROVED COLOR & TEXTURE

PARTIALLY INSOLUBLE PDT

DRYING

CONCENTRATION

SOLUBLE PDT

DRYING

CONCENTRATION

CENTRIFUGATION (SOLIDS, OIL)

SIEVING (BONES AND SCALES)

ENZYME INACTIVATION

HYDROLYSIS (ENZYME, WATER)

COMMINUTION

FISH

ANY QUERIES???

THANKS!!!