Term Paper on "Salmon Tuna Code Food Tech Gy Trends"
Term Paper 3 pages (1013 words) Sources: 3
[EXCERPT] . . . .
Tuna Harvest and ProductionDescribe the composition of the chosen food.
Among the world's supply of fish used for food, perhaps no other species remains as sought after across all cultures than the saltwater finfish known as the tuna. From the "white meat tuna" of the Albacore, to the massive and highly prized Atlantic Bluefin, the tuna fish has historically been considered as vital a foodstuff for coastal nations as cattle within landlocked locales. Since the advent of canned tuna in 1903, the fish has become a staple food source across nearly all cultures, from the standard tuna fish and mayonnaise sandwich packed in American schoolchildren's lunchboxes to the thinly sliced Yellowfin tuna known as maguro in Japanese sushi dishes, largely due to its relative affordability and concentrated nutritional value. Unlike the majority of oceanic fish consumed by mankind, the majority of tuna species possess muscle tissue that is tinged in pink and reddish hues, largely due to their red myotomal muscles containing increased amounts of the oxygen-binding molecule myoglobin (Sepulveda et al., 246).
2.) What is the nutritional significance of these foods?
6.) Are there any effects of the processing on the nutrient composition of the products?
Are nutrients added to these products? What ones and how?
According to the United States Department of Agriculture's National Nutrient Database for Standard Reference, 100 grams (3.5 ounces) of light tuna canned in oil is primarily composed of 0g carbohydrate, 8g fat, 29g protein, 60g water, along with an assortment of essential vitamins and nutrients, with
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3.) Describe the production/growing/harvesting of these foods.
For centuries the fishermen of Asia, Europe, and America have steadily harvested millions of tons of tuna directly from the seas surrounding them, positioning tuna as one of the world's most important commercial fish. Due to the technological refinement of the processes used to catch tuna, including the perfection of the purse seiner net that envelopes entire schools of tuna in a single pass (Fonteneau, 7), the world's oceans soon began to experience a drastic reduction in tuna populations. The first tuna species to succumb to this rapid reduction in stock levels was the Atlantic Bluefin, which is the most highly prized commodity within the Japanese culinary culture, and today this enormous fish has been hunted to the… READ MORE
Quoted Instructions for "Salmon Tuna Code Food Tech Gy Trends" Assignment:
1) describe the composition of the chosen food
2) what is the nutritional significance of these foods
3) describe the production/growing/harvesting of these foods
4) by what methods are these products processed? Describe the methods. This description shoal include the conditions for holding of fresh foods, *****"minimally processed*****" methods, as well as more extensive methods of preservation, e.g. caning, freezing, drying, fermentation, concentration etc
5) for these foods what are the problems encountered during the processing of these foods and how are these products overcome? (e.g. milk when dried may be hard to rehydrate)
6) are there any effects of the processing on the nutrient composition of the products?
Are nutrients aded to these products? What ones and how?
Any food science or technology terns textbook can be used as source, journals as Food technology. Food product design etc, USDA and FDA websites, researches, scientific articles, information from professional websites.
How to Reference "Salmon Tuna Code Food Tech Gy Trends" Term Paper in a Bibliography
“Salmon Tuna Code Food Tech Gy Trends.” A1-TermPaper.com, 2013, https://www.a1-termpaper.com/topics/essay/tuna-harvest-production-describe/9607791. Accessed 5 Oct 2024.
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