FISH CULTURE

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

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 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 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.