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Mikrobieller Verderb von Fisch und Kontrollmaßnahmen
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ISBN10: 6208330378
ISBN13: 9786208330378
Publisher: Verlag Unser Wissen
Published: Nov 28 2024
Pages: 112
Weight: 0.39
Height: 0.27 Width: 6.00 Depth: 9.00
Language: German
ISBN13: 9786208330378
Publisher: Verlag Unser Wissen
Published: Nov 28 2024
Pages: 112
Weight: 0.39
Height: 0.27 Width: 6.00 Depth: 9.00
Language: German
Fische gehören zu den Chordatieren, die keine Tetrapoden sind, d. h. zu den Tieren mit einem Rückgrat, das zeitlebens Kiemen hat und Gliedma en in Form von Flossen besitzt. Fisch ist weltweit eine wichtige Nahrungsquelle für die Menschheit und eine sehr wichtige Quelle für tierisches Eiwei . Die wichtigsten Bestandteile von Fisch sind Wasser, Eiwei , Lipide, Asche, Vitamine, Mineralien und Kohlenhydrate. Der Proteingehalt beträgt 50-95 % der Gesamtfeststoffe des Muskelgewebes und setzt sich aus sarkoplasmatischen, myofibrillären und stromalen Proteinen zusammen. Schon kurz nach dem Tod beginnt der Verderb von Fisch durch verschiedene Faktoren und Mikroorganismen. Bei einem gesunden lebenden Fisch sind alle komplexen biochemischen Reaktionen im Gleichgewicht und das Fischfleisch ist steril. Für den Verderb von Fisch sind verschiedene Faktoren verantwortlich. Die Qualität des Fangs ist wichtig für die Bestimmung der Verderbquote. Von besonderer Bedeutung sind der Gesundheitszustand des Fisches, das Vorhandensein von Parasiten, Prellungen und Wunden auf der Haut sowie die Art und Weise, wie der Fisch gefangen wurde. Die Qualität des gefangenen Fisches hängt von der Handhabung und Konservierung ab, die der Fisch nach dem Fang durch die Fischer erfährt. Die Handhabung und die Konservierungspraxis nach dem Fang beeinflussen den Verderb des Fisches.
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