1|Page
ANSC 2053 exam 3 review
Questions & Answers Graded A+
According to the FDA guide to acceptable market names for seafood, how are
fish and shellfish classified? Ans: As vertebrate and invertebrate and saltwater
or freshwater and lean or fat.
Fish is classified as either finfish or shellfish
How do lean and fatty fish differ from each other? Ans: Lean fish has less than
5% fat while fatty fish has more than 5% fat
What amino acids are found in lower concentration in fish muscles? Ans: Fish
muscles have less Hydroxyproline and proline
How does the collagen content of fish compare to other species? Ans:
Compared to meat or poultry, fish has a lower amount of collagen.
-15% connective tissue in land animals vs 3% in fish
How is the fish muscle structure arranged? Ans: Layered rather than bundled
•Short fibers (<1 in in length)
•Arranged in myotomes (myomeres)
oSeparated by connective tissue called myocommata
What influences flesh pigmentation in fish? Ans: Depends on how quick or
slow their movements were.
,2|Page
-Red or darker fish relied on "slow-twitch fibers", like long distance swimming
and endurance. EX. Salmon
-White muscle fibers relied on "fast-twitch fiber", Like quick bursts of speed
while most white muscle fiber is anaerobic. Ex sole
Some fish have Both, for EX. Tuna
A higher fat content will darken the color of flesh. Ex. Fatty fish like mackerel
and tuna.
Also concentration of myoglobin, higher myoglobin results in higher rancidity
What is astaxanthin? Ans: A carotenoid pigment found in insects and
crustaceans, it is an orange-pink color.
Salmon and flamingos are pink because of this pigment.
Who is/are responsible for fish inspection and grading Ans: Inspection - Is
done by the FDA & USDA, Catfish is done by the USDA
Grading - Is performed by the national Marine Fisheries Service of the US
Department of Commerce
9. Are inspection and grading mandatory? Ans: No, It is voluntary and paid for
by the processor
10. What is being evaluated during inspections? Ans: FDA and USDA
inspection evaluates wholesomeness and sanitary conditions, Label must
provide nutrition information. FDA and USDA
, 3|Page
11. What is fish and shellfish grading based on? Ans: Finfish are graded based
on appearance, texture, uniformity, good flavor, fresh odor, absence of
defects.
Breaded finfish products are evaluated on breading and bone-to-fish ratio
Shellfish, Such as shrimp and oysters, graded based on size
Who oversees shellfish certification and what is meant by "certified waters"?
Ans: The us department of commerce oversees
-Certified waters are tested and free of excessive levels of various
microorganisms which can be sold for consumption
With regard to market forms of finfish, what does drawn fish make reference
to? Ans: Drawn fish refers to whole with guts removed
What are some ways of determining the freshness of fish? Ans: The sniff test-
safest and easiest
Whole fish
Skin should be bright and shiny
Eye bulge/black/translucent cornea
"Fresh Aroma"
Tight scales, firm flesh, stiff body, red gills, and belly free of swelling or gas
Rigor Mortis
Stiffness of fish
ANSC 2053 exam 3 review
Questions & Answers Graded A+
According to the FDA guide to acceptable market names for seafood, how are
fish and shellfish classified? Ans: As vertebrate and invertebrate and saltwater
or freshwater and lean or fat.
Fish is classified as either finfish or shellfish
How do lean and fatty fish differ from each other? Ans: Lean fish has less than
5% fat while fatty fish has more than 5% fat
What amino acids are found in lower concentration in fish muscles? Ans: Fish
muscles have less Hydroxyproline and proline
How does the collagen content of fish compare to other species? Ans:
Compared to meat or poultry, fish has a lower amount of collagen.
-15% connective tissue in land animals vs 3% in fish
How is the fish muscle structure arranged? Ans: Layered rather than bundled
•Short fibers (<1 in in length)
•Arranged in myotomes (myomeres)
oSeparated by connective tissue called myocommata
What influences flesh pigmentation in fish? Ans: Depends on how quick or
slow their movements were.
,2|Page
-Red or darker fish relied on "slow-twitch fibers", like long distance swimming
and endurance. EX. Salmon
-White muscle fibers relied on "fast-twitch fiber", Like quick bursts of speed
while most white muscle fiber is anaerobic. Ex sole
Some fish have Both, for EX. Tuna
A higher fat content will darken the color of flesh. Ex. Fatty fish like mackerel
and tuna.
Also concentration of myoglobin, higher myoglobin results in higher rancidity
What is astaxanthin? Ans: A carotenoid pigment found in insects and
crustaceans, it is an orange-pink color.
Salmon and flamingos are pink because of this pigment.
Who is/are responsible for fish inspection and grading Ans: Inspection - Is
done by the FDA & USDA, Catfish is done by the USDA
Grading - Is performed by the national Marine Fisheries Service of the US
Department of Commerce
9. Are inspection and grading mandatory? Ans: No, It is voluntary and paid for
by the processor
10. What is being evaluated during inspections? Ans: FDA and USDA
inspection evaluates wholesomeness and sanitary conditions, Label must
provide nutrition information. FDA and USDA
, 3|Page
11. What is fish and shellfish grading based on? Ans: Finfish are graded based
on appearance, texture, uniformity, good flavor, fresh odor, absence of
defects.
Breaded finfish products are evaluated on breading and bone-to-fish ratio
Shellfish, Such as shrimp and oysters, graded based on size
Who oversees shellfish certification and what is meant by "certified waters"?
Ans: The us department of commerce oversees
-Certified waters are tested and free of excessive levels of various
microorganisms which can be sold for consumption
With regard to market forms of finfish, what does drawn fish make reference
to? Ans: Drawn fish refers to whole with guts removed
What are some ways of determining the freshness of fish? Ans: The sniff test-
safest and easiest
Whole fish
Skin should be bright and shiny
Eye bulge/black/translucent cornea
"Fresh Aroma"
Tight scales, firm flesh, stiff body, red gills, and belly free of swelling or gas
Rigor Mortis
Stiffness of fish
