FSCN 1011: Poultry and Fish

Poultry

Birds raised for their meat, including chickens, ducks, and geese.

Cooking Methods for Younger Birds

Roasting, frying, and broiling.

Cooking Method for Older Birds

Braising or stewing.

Fish Freshness Indicators

Shiny skin, bright eyes, firm flesh, and no fishy odor.

Removed guts

Keep chilled but quality will deteriorate rapidly if chilled

Excised Core Temperature for Poultry Stuffing

Cook until the stuffing reaches 165°F.

Trimethylamine

A compound produced by bacteria that converts trimethylamine oxide and indicates fish deterioration.

Astaxanthin

A pigment found in salmon that contributes to its color.

Toxicity in Shellfish

Can occur from eating plankton; cooking can eliminate bacteria and toxins.

Structure of Poultry

Muscle fiber proteins, connective tissue and fat

Dark meat

Cuts come from muscles that use more oxygen and have more iron. The iron is held in a protein called myoglobin, which gives it the darker color.

White meat

Cuts come from muscles that metabolize energy with less oxygen, have less myoglobin and are lighter and color.

As domestic birds age, fat increases (T/F)

True

What bird has more fat?

Most fat: Geese

Followed by: Duck

Last: Chicken

As the poultry ages, does it become tougher or more tender?

Increases toughness

Fryers < roasters < stewing hens

How age effects poultry flavor

Older birds have more flavor because they have more fat

Warmed over flavors occur in poultry (T/F)

True

Added broth flavors in poultry

MSG and phosphates

Fin Fish are lean and fat (T/F)

True

What are Shell Fish?

Crustaceans (crab, lobster) and Mollusks (clams, oysters)

Two main muscles of Fin Fish

Lateral muscle and Dark (or red) muscle

Muscle fiber arrangement in Fin Fish

They are short and arranged in segments

Cooking methods for high fat fish

Broiling and baking

Cooking methods for all fish

Frying, steaming, poaching

Other cooking methods for fish

Shorter cooking time and doneness

Freezing and how it effects fish freshness

Limited shelf life

The freezed water particles denature the proteins.

Fresh fish flavor

Slightly sweet and characteristic of its species

Deteriorated fish flavor

Trimethylamine produced from oxygen, oxidized fat, protein breakdown.

Salmon

Has astaxanthin and canthaxanthin added to feed farmed salmon.

Tuna

Has myoglobin and a red, meat color.

Shell fish qualities

Super perishable (best to keep alive)

Tough meat (Cook minimally, pound, cut into small pieces)

Has toxins from eating plankton

Must cook out bacteria

Shrimp coloration

Uncooked shrimp are more gray while cooked are pink.

Why do cooked shrimp become pink?

Carotenoids are bound to the protein in uncooked shrimp, when heated, it denatures the proteins and releases carotenoids.