Fish types
1. fish to the diet:It is a white meat fish, a low-fat fish such as tilapia - white - coral - pasta - bass - bream - gravitas - Musa, a white meat fish coherent fat content ranging from 2 - 5.5% and stored in the liver
.2. fatty fish:It is a dark meat fish include most marine fish, with a high percentage of fat up to 20%, and no fat is common in the meat so dark meat, a ten digestion such as mullet fish - sardines - herring - catfish - bream - the snake - salmon - tuna.3. Shells:Considered Shells of marine fish are lower in fat than 2% to 6%, which makes the meat a white color, such as shrimp - crab - crab, lobster and is covered coincidence or external cover to protect it, and there are some shells like or Alakhlul and others are eaten without cooking after the open and squeeze out the lemon which is easier Hima, but they cause serious damage to humans, especially if exposed to bacterial contamination.Fish processing:Dealing with the industrial side of the fish in two major parts, namely manufacturing food for human consumption and manufacturing for other purposes, and of course both sections linked to one another closely, as the last section depends on what you left behind from the manufacturing of the first purpose.1. Manufacturing purpose of producing human food:The fish of the fastest growing food susceptible to corruption, so the preservation requires careful consideration from the moment of picking them up from the water and until it is consumed or saved, has been devising many ways to save and fish processing, including the cooling and freezing and packaging in cans portfolio and salting, drying, smoking, pickling.Cooling and save the fish is in the crushed ice or in a refrigerator after removing from the water immediately the most important means of keeping the fish, especially the speed of the corruption of fish increases in temperatures above zero Celsius temperatures, occur in fish after they leave the water several changes, where the cells protein accumulates and hardens the body this is an important indication of the fact that fish is still fresh. Once the demise of the solidification process, self-decomposition arising from the act of enzymes on the tissue process, causing the suppleness start and then a change in the taste and smell, cooling to disrupt this process works and is not completely stopped, as it requires a stop access to temperature freezing, it should be noted that, although the antifreeze stop action of enzymes that cause degradation or mold, but it is some other undesirable changes happen.There are other ways of conservation to prevent the corruption of taste and smell of fish, such as that used in the case of tuna, which are packaged in tin cans, it is rarely eaten fresh because of the smell acrid spam, it is treated the first steam neighborhood prior to packaging, there are many varieties of taste doggy is unacceptable, so they kept Baltkhalil where he earned vinegar and spice taste acceptable.A team of Egyptian researchers have revealed the possibility of employing carp fish which spreads the Nile in the manufacture of a local type of antibiotics that can be used in the treatment of critically ill cases, which sings Egypt to import many types of this medication, and allow at the same time establishing factories for canning fish carp The extract powder of his flesh and bones after drying., has proven that this type of fish from the carp concentrated material Albroomattin high efficiency antibiotic
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