Hygienic characteristics of
fish, fish products and
seafood
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.
• 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.
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
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.
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.
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
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.
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).
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.
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.
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.
Diseases transmitted through
the fish
1. Infectious
Intestinal infections (salmonellosis,
typhoid fever, paratyphoid, dysentery,
cholera).
2. Food poisoning.
3. Helminthiases (diphyllobothriasis,
opisthorchiasis).
Diphyllobothriasis
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.
Opisthorchiasis
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.
