Lecture+21 - Lecture21 MarineProducts MarineProducts...

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    Lecture 21 Marine Products
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Marine Products Foods derived from waters Fresh salt Classed as: Vertebrates Finfish Sea mammals Invertebrates shellfish plants
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    Over 50 million tons of fish are  harvested annually from  nondomesticated sources. Almost ½ of the harvest is used for  human consumption. Almost 1/4 of the harvest is anchovies,  herring, and sardines.
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Sources of Marine Products Nondomesticated sources Oceans, lakes, rivers, etc Domestic and imported Aquaculture Fish farms  Shellfish farms
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Composition of Marine  Products Protein 18-20% protein Arranged in short muscle groupings Myotomes Separated by myocommata (source of collagen) Very little connective tissue ~3% collagen Very little hydroxyproline  Amino acid responsible for three dimensional structure of  animal proteins Small content facilitates collagen gelatin conversion
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Composition, con’t Low in fat and cholesterol Rich source of omega-3 fatty acids, EPA and DHA Lean finfish and shellfish contain ~5% fat Fat finfish contain a little more fat Glycogen Small amount found in shellfish Responsible for sweetness Minerals Zinc, copper, iron, iodine (salt water) Variable calcium Contaminants?
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Pigments in Finfish Fat—higher fat content darkens flesh Myoglobin contributes  White, pink, or red—depending upon the  speed the fish required in life Red— slow twitch fibers  for long distance  swimming White— fast twitch fibers  for quick bursts of speed Pink —moderate twitch fibers  for short distance  swimmers
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Safe and Acceptable Intake FDA EPA Safety warning for women who may become 
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Lecture+21 - Lecture21 MarineProducts MarineProducts...

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