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Showing posts from August 28, 2008

Role of fat in processing of fish

Role of fat in processing of fish 1. As Source of aroma 2. Goal feel 3. Colour 4. Emulsion.

Fat Have content

Fat Have content : obstetrical [of] fat 1. Vitamin. dissolve vitamin in fat [is] : Vitamin : A, D, E , K 2. Pigment 3. Cholesterol - LDL - HDL 4. Aroma / Goal feel

Fat [At] fish

Fat [at] fish many [at] shares 1. Red flesh 2. Liver ( Shark ) 3. Head 4. Peritoneum Variation [of] Fat influenced - Migration : transfer activity - Spawning : breeding activity - Feeding : activity eat pursuant to blubber content can be grouped to become 1. Thinly fat < 5 % 2. medium fat 5 - 15 % 3. Big fat > 15%

Type Damage of Protein

Type Damage of Protein 1. Autolisis. dead fish [of] enzyme of fish body will change the the fish hence fish flesh become to soften 2. Denaturasi. Changing of it nature of physical of protein. [At] fresh fish flesh initialy hence becoming is stiff. denaturasi resulted from - Heat - Cool - Chemical Iihat vitamin, salt 3. Koagulasi. furthermore process of denaturasi 4. Change. Protein altered by microbe become acid of amino hence will happened reek [at] fish 5. Condensation.