Guide To Handling And Storing Seafood: Tips For Reducing Contamination And Minimizing Spoilage

Careful handling for minimization of physical damage

Wholefish

Looking out on the structure of the flesh to ensure its intact and smooth, not flaky or broken

Ensuring the flesh smells and feels clean

The flesh must not have a slimy feel

Check the structure (or grain) of the flesh, to make sure it's smooth and intact, not broken or flaky. And be sure the flesh feels -- and smells -- clean; the flesh may be moist, but any moisture should be clear (not cloudy) and the flesh should never feel slimy.

Among the indicators are Total-Voltaile Basic Nitrogen alongside Psycho trophic Plate Count besides sensory score

Non-linear models are perceived to be better quantitative model in the prediction of all indicators of freshness in fish fillets

Should be having a natural fresh sea smell

Firm body of the shrimps with all meat being firm

Ammonia, fishy, sour or rancid odor which gain greater strength upon cooking. The odors gain greater strength upon cooking

Storage of fresh fish should be done at temperatures lower than 40 or even higher to ensure it is maintained outside temperature zone where bacteria result in food borne illness tend to experience quick growth. The danger temperature zone lies between 40 and 140

Fresh seafood has an optimal storage or transporting temperature range lying between -1 and 5. An increase in temperature results in a rise in the deterioration rate of compounds

As such even when seafood is kept at 4 it is still likely to experience spoil at twice as it would at 0

Storage of fresh seafood should be done at -1 t0 5

Storage of seafood at 0 can go to 12 days

Storage of frozen seafood should be done at -25 or even lower

• Diagonal cut to be done just behind the pectoral fin in the direction of the head to the backbone using a sharp filleting knife
• The blade is turned to lie on the backbone flat
• The knife is run the finfish length from the head to tail with the aid of some possible slicing and smooth strokes

Each of the following methods of seafood preparation should be used in the preparation of the seafood above:

Cleaning

De-scaling

Pin-bone removal

Filleting

Preparation of the seafood ingredients including cleaning, gutting, skinning, peeling, shucking or even de-bearding

Creation of portions, weight the fish or even breaking into pieces including fillets, medallions, darnes and supremes

Preparation of other ingredients as needed by the recipe including washing, peeling, dicing, chopping, slicing and crushing

Preparation of equipment by ensuring all of them are clean prior to preparation of food

Basic garlic shrimp

Ingredients

• 5 tablespoon olive oil
• 1 pound shrimp
• 6 cloves of finely minced clove
• Salt
• 25 teaspoon of red pepper flakes
• 5 teaspoons of cold butter
• 4 tablespoons of lemon juice
• ½ cup of chopped Italian flat leaf parsley
• 1 tablespoon of caper brine
• Water as required

1. The olive oil is heated in a heavy skillet over immense heat until smoking begins. The shrimp is placed on the pan bottom in an even layer and allowed to cook for a minute
2. Salt is used in seasoning the shrimp and cooked and stirred to the point shrimping starts turning pink
3. The garlic is stirred alongside red pepper flakes, allowed to cook and stirred for a minute. Stirring is done in lemon juice, half the parsley, caper brine and 1.5 teaspoon of cold butter
4. Cooking is done to the point of melting f butter, approximately 1 minute and then the heat is turned to low and stirring done alongside 1.5 tablespoon of cold butter. Cooking and stirring is done until melting of all butter forming a thick sauce and the shrimp changing to opaque and pink, approximately 2 to 3 minutes
5. The shrimp is remove using a slotted spoon and transferred to a bowl and the cooking continues for butter sauce with 1 teaspoon of water added at intervals in case too thick for nearly 2 minutes.
6. The shrimp is served topped with pan sauce. The remaining flat-leaf parsley is garnished
7. Define the following, shellfish related, culinary terms:

Shelling: Crustaceans tends to be of softer shell with the exception of hard-shell crab as well as mollusks. Among the crustaceans are crayfish, lobsters, shrimp and crabs. Mollusks are among them scallops, mussels, snails, conch, and squid among others

Cleaning: The shellfish is dipped in cold water and allowed to soak for some time just before it is cooked to enable breathing and compelling them to release any sand which might be hidden between the cells

De-scaling: The fish is soaked in water for some time prior to descaling to aid in easing the removal of the scales. The knife’s blunt side should be deployed with the fish head held with the right hand and the knife held in a vertical position. The fish is scrapped from the tail in the direction of the head. Washing is then done for removal of the scales.

Use color-coded utensils and containers to prevent cross-contamination

Pin-bone removal: These are pesky little buggers. A prinse fish fillet and lurking is put just beneath the surface.

Filleting: The fish is cut along the backbone line and fillet raised from the back through the sides, working in the direction of the head first, and back middles to sides and finally tail

Skinning: The fish tail is held in the left hand, salt sprinkled on the fingers to provide a good grip. The fish is skinned from tail to fingers to offer a proper grip. The head is pointed using quick short sowing sharp knife strokes. The knife blade is pointed in the direction of the skin to ensure no wastage of any flesh.

Seaweed uncooked material and extractions The brown algae Fucus vesiculosus (Linnaeus) turned into accumulated in Reykjanes peninsula. The algae had been washed with smooth seawater. Small pieces had been reduce and then freeze-dried, pulverized into first-class powder, and saved in tightly sealed polystyrene boxes at −20 °C previous to extraction. Two seaweed extracts from exceptional seasons (extract I and extract II) were organized and stored for sixty four weeks at four°C and -18°C. Ascorbic acid changed into introduced to 2 samples (1000 mg/kg extract) and stored at -18°C with the purpose to increase the garage stability. Samples were taken every 8-10 weeks and subjected to following in-vitro bioactive checks: Total polyphenol content material (TPC), ORAC (Oxygen Radical Absorbance Capacity), DPPH radical scavenging, lowering strength. The general polyphenol content of seaweed extract II was higher in comparison to seaweed extract I, indicating seasonal variations. Seaweed extract II has a higher antioxidant electricity, measured as ORAC values and reducing energy, compared to seaweed extract I. Neither temperature nor storage time did affect the antioxidant strength except seaweed extract II, saved at room temperature, which had decrease ORAC and lowering energy after sixty four weeks in comparison to samples kept at 4°C or -18°C. The antioxidant strength was comparable on the initial degree of the examine and after 64 weeks. No great impact of including ascorbic acid to boom storage stability was visible in samples kept at -18°C. Omega- powder Lipid oxidation is the most crucial aspect proscribing the shelf life of seafood products.

Long-chain PUFAs, contained in high concentrations in seafood lipids, are characterised through a excessive aptitude to oxidation, leading to numerous risky compounds with a terrible effect on the sensory functions of fish merchandise. These compounds, produced as secondary oxidation merchandise from lipid hydroperoxides decomposition, are characterized with the aid of a low olfactory threshold and feature unsightly sensory residences, commonly defined as rancid smell and flavour.

The precise novel omega-3 powder (1 Life Active) is now on the market with the capacity to each alter and preserve the omega-6/omega-3 fatty acid balance within the body while concurrently safeguarding the each day want for omega-three from fish and protecting biological antioxidants from olives (flavonoids). The intention of this have a look at become to evaluate the steadiness of the omega-6/omega-3 oil powder regarding sensory first-rate in the course of storage. The omega-three powder (1 Life Active), a personal combination of microencapsulated cod liver oil and olive oil from Bio Active Foods, Norway, became stored at refrigerated (four°C) and room (22°C) temperatures from production (June 2013) for 6 months (to December 2013). The powder became evaluated through the sensory panel at Matís. Minor differences were detected among samples stored at special temperatures. The powder had not reached the end of shelf existence after six months storage.

Include a description of how each method is used

Broiling: Most seafood can be broiled whether they are fragile and such can be done on vegetable bed for instance fresh herbs, chopped onions, peppers and celery

Grilling: Seafood able to tolerate the grill heat and has the potential of tolerating the hot iron grills is selected. Seafood including prawns, tuna and lobsters are considered idea since they are study, not flaking or falling apart. The fish is prevented from sticking to the grill by marinating in oil

Sauntering: This presents one of the quickest ways of preparing seafood even as the optimum flavor is maintained. The side having a skin should be cooked first for better outcomes.

Mint sauce

Fresh herb sauce

Parsley sauce

Rich ketchup sauce

Smoked-Almond Romesco sauce

• Fresh lemon or lime wedges
• Sprigs of fresh herbs
• Grilled fruits.

15. Locate at least two stock date codes and two rotation labels on seafood in your
16. trainingkitchen’s stores or workplace and take a  Interpret the information on each and explain it. Submit the photographs with your explanatory notes to your assessor. Ensure that your notes include:

• when the item was delivered
• when the item was packed/prepared
• when the item is due fordisposal
• how many days the item has left before it reaches its expirydate
• what the stock rotation details are for the
• what the storage temperature requirements are for the item.

Freshwater fish exhibit large and properly developed kidneys with the ability of processing large amounts of water. Saltwater fish tend to lose large volumes of internal body fluids via the gills due to osmosis. The lost water is replaced by consumption of large volumes of saltwater

The most dominant difference noted during the preparation of freshwater fish and saltwater fish lies in the structure of their bones. Saltwater fresh often has larger bones and can easily be deboned in a proper manner. The bones in freshwater fish are smaller in size and hence more time and attention is needed for proper deboning

In as much as freshwater fish tends not to have high omega-3 fatty acids, they tend to be low in fat as well as high in protein. Saltwater fishes tend to have bigger bones