Chapter 27- FOS 3026 BB - Chapter 27: Seafood Seafood...

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Chapter 27: Seafood
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Seafood Saltwater or Freshwater 2/3 of seafood in US is imported US is 4 th  largest fishing fleet in the world In 2001 Shrimp was #1 Tuna #2 Followed by salmon, Alaska pollock, catfish, cod, calms, crabs, flatfish,  and tilapia
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Composition and Nutritive Value Good-quality protein (18-20%) Lower in fat and cholesterol compared to red meat (exception, shrimp) Highly unsaturated Omega-3 polyunsaturated fatty acids (PUFA), 30-45% of fat Eicosapentaenoic acid (EPA), 8-12% of fat Menhaden oil Shellfish, some CHO (glycogen) Minerals Oysters (zinc, iron, and copper) Oysters, calms, and shrimp (calcium) Iodine Vitamins Vitamin A (fatty fish contain more) Riboflavin and niacin Thiaminase
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Classification and Market Forms Vertebrate with fins Lean (> 5% fat) or Fat (Table 27-2) Lean  saltwater: Cod, flounder, halibut, bluefish, haddock, hake,  rosefish, red snapper, whiting Lean freshwater: Brook trout, yellow pike Fat saltwater: Butterfish, herring, mackerel, salmon, shad Fat freshwater: catfish, lake trout, whitefish Fish are covered with scales Flat vs. Round fish Horizontal vs. vertical swimming
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Classification and Market Forms Shellfish or invertebrates Mollusks and crustaceans Mollusks:  soft structure, partially or wholly enclosed in shell Mollusks: univalves (abalone), bivalves (calms, oysters, and mussels),  and cephalopods (squid and octopus)
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This note was uploaded on 06/04/2008 for the course DIETETICS FOS3026 taught by Professor Monaghan during the Spring '08 term at Tallahassee Community College.

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Chapter 27- FOS 3026 BB - Chapter 27: Seafood Seafood...

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