The Daily Food Shopping Game | 19.02.2024 (week 5) | Fish market

The highly recognized taste qualities of seafood make them very desirable on the connoisseur's table. They are characterized by an excellent aroma and high nutritional value. The variety of seafood is great, as well as its application in the preparation of culinary specialties.

Seafood is an excellent source of protein, vitamins and minerals and yet very low in fat, making it suitable for inclusion in dietary regimes. Bivalve molluscs (mussels, oysters, etc.), filtering the water, concentrate enteric microorganisms: hepatitis A and E, and Norwalk - viruses, pathogenic E. coli, Salmonella typhi, Shigella, Vibrio, Aeromonas and Plesiomonas. There are many examples of infectious outbreaks caused by the consumption of seafood, especially during the summer period. Coastal fish can infect humans with both pathogenic microorganisms and algal toxins (cyanobacteria). Cases have been observed in America, Europe, Asia, South Africa and New Zealand. Oysters caught in 36 US bays showed a significant presence of Salmonella. There is a large number of microorganisms involved in the composition of the microflora of the so-called "seafood" and each of them has a different role and contributes or not to different degrees to the food poisoning caused by these products.

Symptoms of food poisoning from seafood are fever, abdominal pain, diarrhea. The general sanitary quality of the waters from which the respective animals originate is also the key to determining the microbiological quality of the given final products prepared from them. In general, frozen seafood demonstrated lower microbial levels compared to fresh products. Fermented fish products are more widespread in some parts of Asia, where seafood accounts for a larger proportion of the protein content of the human diet than in the Western world. Two of the classes of fermented seafood are described: sauces and pâtés. Fish sauces: They are popular products in Southeast Asia, where they are known by various names: ngapi (Burma), nuoc-mam (Cambodia and Vietnam), nam-pla (Laos and Thailand), ketjab-ikan (Indonesia), etc. n. Fish pates: Also characteristic of South Asia.

Among the wide variety of fermented fish sauces and pastes, the following stand out: mam-tom in China, mam-ruoc in Cambodia, bladchan in Indonesia, shiokara in Japan, belachan in Malaya, bagoong in the Philippines, kapi, hoi-dong and pla-mam in Thailand, fessik in Africa and nam-pla in Thailand.

Saltwater and freshwater fish have relatively high concentrations of proteins and other nitrogen-containing components. The amount of carbohydrates is zero, and that of fat varies from very low to quite high depending on the species. Of particular importance in fish tissue is the nature of the nitrogenous components, not all of which are represented in the form of proteins. Among the non-protein nitrogen components are free amino acids, volatile nitrogen bases such as ammonia and trimethylamine, creatine, taurine, betaines, uric acid, anserine, carnosine and histamine.

Fish containing large amounts of lipids (herring, mackerel, salmon, etc.) these components are subject to "rancidity" as a result of microbial spoilage. Histamine is associated with the spoilage of mackerel. Cadaverine and putrescine are the most important diamines serving as indicators in this process. Tyramine is produced by certain microorganisms isolated from vacuum-packed sweet and salty fish. Tyramine is formed by the decarboxylation of the amino acid tyrosine. The most widely consumed shellfish are shrimp, lobster, crab and some other types of crustaceans. Crustaceans differ from fish in the content of 0.5% carbohydrates, in contrast to their zero presence in fish meat. Shrimp have been found to have a higher free amino acid content than fish and possess enzymes capable of rapid proteolysis. Molluscs These seafood include oysters, clams, cuttlefish, scallops. They differ in their chemical composition compared to fish and crustaceans. They have a remarkable carbohydrate content and low total nitrogen content. Carbohydrates are mainly found in the form of glycogen, therefore microbial spoilage proceeds mainly by a fermentative mechanism. The meat of these animals contains high levels of nitrogenous bases, more than in other seafood. Of particular interest is the significant amount of free arginine, aspartic and glutamic acid.

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