Oxidative Rancidity - When oxygen reacts with the fish and causes spoilage, Bacterial Action - When bacterial action breakdown the fish causing a strong smelling compound, Enzyme Activity - When enzymes break down the fish even at low temperatures causing spoilage, myomeres - flesh of the fish, Connective tissue - This is were collagen is found, Collagen - Dissolves to gelatin during cooking, Opaque - An effect of cooking on fish, Coagulation - Setting of protein, Oily fish - contains polyunsaturated fat in the flesh, White fish - Contain no fat in the flesh, Store fat in the liver - White fish, Shell fish - example lobster, Vitamin B - Found in all fish, Vitamin A - Only found in oily fish, Vitamin D - Present in oily fish, freezing - Fish are blast frozen at -30'C, Canning - Fish are heated to 140'C to kill micro organisms. Airtight sealing prevents re entry of micro organisms and oxygen, Cold smoking - smoke from wood chips is used to reach a temperature of 27'C, Hot smoking - wood chips are used to reach temperatures of 80'C, Lactic acid - preserves the fish, Glycogen - is used up during the struggle of be caught, Fish products - Fish fingers,

Fish Leaving Certificate

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