CLASSIFICATION OF FISH

▪ Two Major Categories:

1. Shellfish ( Invertebrate)
2. Fish ( Vertebrate)

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 CLASSIFICATION AND MARKET FORMS OF FISH

1. SHELLFISH- have shells instead of backbones

Two groups:

a. MOLLUSKS b. CRUSTACEANS
- Soft bodies that are partially covered by - Covered by firm shells and have
hard shells segmented bodies

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CLASSIFICATION AND MARKET FORMS OF FISH

2. FISH
• live in fresh or salt water
• have fins and backbones
• both salt water and fresh water varieties differ in flavor and
quality depending partly on the water in which they are grown.
Fish from cold, clear, deep waters are superior in quality and in
flavor to fish from warm, muddy, shallow waters. Saltwater fish
water and oily fish have more flavor than the least varieties.

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Market Forms of Fish

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Uncooked Fish Cuts

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THE REACTION OF
COLLAGEN WITH
WATER IN
HYDROLYSIS
Connective Tissue
The most common connective tissues are
ligaments, tendons, silverskin and muscle fibers.

Composition 7
They are made from different organic components
that respond in a different way when cooked. One
of the most common organic found in connective
tissues is a protein called collagen.
 THE REACTION OF COLLAGEN WITH
WATER IN HYDROLYSIS

HYDROLYSIS
COLLAGEN x
( a common for of chemical
reaction where water is mostly
= GELATIN
(Connective Tissues) used to break the chemical bonds)

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GELATIN
• After being cooked, collagen turns into gelatin, which
is jiggling, translucent substance you see on a
prepared cut of meat.
• is a product of hydrolysis of collagen in the
connective tissues of meat during heating. Sufficient
gelatin appears in the broth to cause it to set when
cooled.

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THE EFFECT OF
HEAT UPON THE
DIFFERENT CUTS
AND STYLES OF
MEAT
THE EFFECT OF HEAT UPON THE DIFFERENT
CUTS AND STYLES OF MEAT

• The response of an individual muscle to heating evidently depends

to a great extent on the amount of connective tissues.

Tender Cuts Less Tender Cuts

More tender cuts of meat do not The less tender muscles contained
require moisture and long, slow more connective tissues, which
cooking, they are usually cooked was evidently softened if moisture
with a dry heat method. is present and cooking is slow.

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CHANGES DURING
MEAT, FISH AND
POULTRY
PROCESSING
PROCESSING OF MEAT
(The cold storage of meat)
• Meat should not be eaten while rigor mortise persists. An
action gives better quality if held in a cooler temperature 34 to
36 degrees F for 2 to 6 weeks but it depends on the degree of
ripening desired. Beef may be in good condition when in a
week's time or 10 days after killing and pork which develop in
naturally more tender or suitable after 2 or 3 days of cold
storage produce a noticeable improvement but longer period of
hiding result and little additional change.

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PROCESSING OF MEAT
(The cold storage of meat)

• Part of the increase in tenderness during ripening may be

due to decrease in collagen. Collagen content of Beef
ripens 30 days. Ripening produces more intense flavor and
increases juiciness as well as increases tenderness.

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PROCESSING OF FISH

• Fish. Processing fish-also means preserving fish.

Processing involves a physical or Chemical change or
both. Fish changes physically when it changes in shape.
For example, fish may either appear shriveled or swollen
depending on how much water has been added or taken
away from its flesh.

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PROCESSING OF FISH

▪ On the other hand, when a fish changes chemically, the

substances which compose the fish undergo reactions.
These practices result to change not only in appearance but
also in taste and nutritive composition of the fish.

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PRINCIPLES
INVOLVED IN
COOKING FISH
PROCESSING OF FISH

▪ Fish maybe cooked by either dry or moist heat methods.

There are less minerals and extractives in fish than in meat
making it more digestive and are low in fish, some
methods, such as frying, boiling or baking, that develops
flavor is usually preferred.

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PROCESSING OF FISH

▪ Moist-heat methods are not used to make fish tender but

simply for variety. Fish, except for some shellfish, are
already tender. The chief problem in fish cookery is to
retain the form of the fish, which must be carefully
handled and not overcooked.

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 Broiling

May be fillets, steaks, or boned or unboned

whole fish (head removed) in a low broiling
temperature to prevent over browning, and
basting the top surface with fat to keep it
moist, it is usually possible to boil the fish
until done without turning.

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 Baking

It may be fillets but it is often fish, stuffed

usually place in a shallow-open can and its
basted to keep the skin from becoming hard
and dry. Although a hot run may be used if
time is limited, a moderate run gives better
results, especially if the fish is stuffed.

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Vitamin Retention in Cooking Meat

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