5. Fish.ppt

How to esting the fishing

1. Hygienic characteristics of
fish, fish products and
seafood

2. Importance for a healthy and sick person
 Fish is a source of high-grade proteins, fats, vitamins,
mineral elements, extractives.
 Fish meat is easy digestible, and its constituent parts
are easy digestibility (93-98%).
 The products from the fish are more tender and juicy,
which favorably affects the nutrition of patients,
children and the elderly.
 The meat of fish is distinguished by a rather high
content of extractive substances, although there are
fewer than in meat. Due to this, fish broths are able to
stimulate appetite, stimulate gastric secretion and are
recommended for gastritis with low acidity.

3. •People who often consume greasy marine fish
containing omega-3 fatty acids, show less tendency
for blood to clot, reduce the percentage of
cardiovascular (atherosclerosis, coronary heart
disease, etc.), tumors, reduce the amount of harmful
cholesterol, improve vision and activity of the higher
nervous system, as well as an increase in life
expectancy.

4. Chemical composition of fish
Proteins: 13.1-24.4%
Fats: 0.5-30.5%
Carbohydrate: a small amount
Mineral substances: P, Ca, Mg, Na, K, I,
Mn, Zn
Vitamins: groups A, D and B
Extractive substances

5. Proteins
Protein consists of a fraction of proteins: water-
insoluble globulins - ichtulin, water-soluble albumin
and phosphorus-containing nucleoproteins.
Connective tissue proteins consist of collagen, which
when heated quickly turns into glutin (gelatin),
resulting in fish that is subjected to heat treatment,
does not require effort during chewing.
Fish proteins contain all the essential aminoacids, which,
acting on the digestive glands, contribute to the
allocation of a large amount of juice. As a result, meat
of fish and seafood is digested for 2.5-3 hours.

6. The protein has advantages over the animal
protein, because it contains the aminoacid
taurine, which acts as a regulator of blood
pressure, and therefore prevents the
development of hypertension. Taurine also
stimulates the release of insulin, regulating
the level of sugar in the blood. The most rich
in taurine are squid, shrimp, krill, sea bass,
cod, tuna and other ocean fish.
Fish proteins are high in amino acids, which
are growth factors. The presence of lysine and
tryptophan allows you to consider fish as a
product necessary in childhood.

7. Fats
The fat content of fish is divided into low-fat (up
to 4% fat), medium fat content (4-8%) and fat
(more than 8%).
Fat of fish is rich in polyunsaturated fatty acids
(linoleic, linolenic and arachidonic), which are
not synthesized in the human body, and
therefore must be part of the food. In sea fish,
they are always there.
In marine fish there are PUFAs of the omega-3
family (eicosapentaenoic and docosahexane),
which have biological activity

8. A valuable property of fish fats is low cholesterol (20-
30 mg%), whereas in butter it contains 180-200 mg%,
and in animal fat - 100 mg%. Therefore, human
consumption of a large amount of solid fats (fat,
butter) contributes to the appearance of
atherosclerosis, and on the contrary - adding to the
diet products containing fat fish, rich in
polyunsaturated fatty acids, which dissolve
cholesterol, significantly reduces the likelihood of
such a disease. Therefore, people over 40 years of
age are advised to eat fish oil in one form or another
daily.

9. Carbohydrates are mainly represented by muscle
starch - glycogen and products of its hydrolysis
(glucose, pyruvic and lactic acid). The presence
of glucose in the fish broth gives it a pleasant,
slightly sweet taste.
Extractive substances (from 1.5 to 3.5%) are
mainly creatine, creatinine, xanthine,
hypoxanthine, amino acids (histidine, arginine,
alanine, valine, etc.), lactic acid, glycogen,
inositol. They are highly active, causing a sharp
increase in the secretion of the gastric glands.
 Fish contains fat-soluble (A, D and E) and water-
soluble vitamins (B1, B2, B6, PP, B12).

10. Mineral elements
 
    
The most important of the macroelements
are compounds of phosphorus, calcium,
magnesium, iron, potassium, sodium, chlorine,
sulfur, from trace elements - iodine, copper,
arsenic, cobalt, manganese, bromine, zinc,
fluorine, etc. The content of these elements is
10 times higher , than in meat.

11. Non-fish seafood (crabs, lobsters, shrimps),
mollusks (oysters, mussels, squids, octopuses,
scallops), seaweed (sea kale), etc. According to their
nutritional value, their meat is not inferior to chicken
eggs and far exceeds the nutritional value of beef.
This products are used as preventive nutrition,
recommended for chronic diseases of the digestive
and renal organs, atherosclerosis, obesity, diabetes,
tuberculosis and other diseases.

12. Seaweed (kelp) contains 13.6% of high-grade proteins, essential
amino acids, fatty acids and phospholipids, vitamins B, C, D and E, as
well as carotene.
Sea kale contains a wide range of macro- and microelements: iodine,
selenium, phosphorus, iron, potassium, magnesium, bromine, zinc,
manganese, cobalt, etc. The proteins and carbohydrates of sea kale
(kelp) are poorly digestible, so it can be effectively used in nutrition of
obese people. Sea kale is an excellent remedy for the prevention of
thyroid diseases and atherosclerosis, it stabilizes the function of the
gastrointestinal tract with constipation. Carbohydrates, which contain
specific polysaccharides - alginic acid, mannitol and others, have the
exclusive property of binding and removing radioactive elements,
heavy metals and other harmful substances from the body.

14. 1. Infectious
     Intestinal infections (salmonellosis, typhoid fever,
paratyphoid, dysentery, cholera).
2. Food poisoning.
3. Helminthiases (diphyllobothriasis,
opisthorchiasis).
Diseases transmitted through the
fish

15. Causal agent:
  Diphyllobothrium latum.
Evaluation of fish for the
presence of larvae of a wide
ribbon: examination of the
fish with the naked eye or
under a small increase in the
microscope.
Diphyllobothriasis

16. Pathogen: Opisthorchis
felineus.
Assessment of fish for
the presence of larvae :
A fish inspection with
the naked eye or under
a small magnification of
the microscope.
Opisthorchiasis