Food Science and Technology : Assignment

Added on - 21 Apr 2020

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DiscussionMost of the saddle snapper has nice white flesh and it is considered to be delicious one. Italso provides the flavor. The saddle tail snapper was prepared in following ways like deepfrying, grilling, baking, streaming, poaching and shallow frying. An easy and simple pan fryingis used to provide the various flavor and textures that are utilized. Basically the saddle tailsnapper are large in size, but the smaller fish are excellent to bake whole (Morris, 2012). Toprepare the saddle tail snapper by using the following aspects like flavor which is Mild, Oilwhich is low, texture is flaky and firm, bones are removed, flesh color as dark and white pink,moisture as moist and thickness as medium fillets. Also use the wide range of wines that can beserved with snapper including the sauvignon Blanc blends, Chenin Blanc and colom bard andSemillon. It provides the following nutrition facts such as Sodium as NA, Cholesterol as 21mg,Omega-3 AA, Omega-6 DHA, Omega - 3 EPA, saturated fat as 31%, polyunsaturated fat as53%, monounsaturated fat as 16%, total fat as 0.4 g that is oil and kilojoules.Most of the fishes are not as popular as sea food because it does not have high caloriccontent. But, saddle tail snapper having the high caloric content provides the high nutritiveaspects of interest. It easily underutilizes the fish that contains the high amount of omega -3 fattyacids. The omega - 3 fatty acids is performing the important roles in the health and it is easilyunderutilized the saddle tail snapper (Campbell-Platt, n.d.). The underutilization of the saddle tailsnapper is influenced by the reputation as the texturally tough fish to consume. The tough fishsyndrome is basically reported in the saddle tail snapper to find the underutilization reasonsbased on texture analysis. The texture analysis was performed on the sample of saddle tailsnapper fish. It has the textural firmness that ranges between the 49 mill joules. The analysis ofsaddle tail snapper is used to contribute the knowledge in the preparation of saddle tail snapper toreduce the rubber consistency of the fish. It also provides the saddle tail texture characteristics byusing the various crumbs (Graham, 2009). It enhanced the utilization of the underutilized thesaddle tail snappers. These are expected to increase the consumption of saddle tail snappers inAustralia. The saddle tail snappers are learned, filleted and gutted in the laboratory. It requiresmany materials to provide the excellent flavor. It also requires the batter preparation for saddletail snapper fillets.2
To ensure the health benefits by consuming the underutilized saddle tail fishes. So, thesaddle tail snapper provides high protein and nutrition. The Saddle nail snappers basically hasthe freezing characteristics of the muscle. It has important aspects for the preparation of saddletail underutilization ("Saddletail snapper (large-mouth nannygai)", 2017). Some saddle tailsnapper requires the thermal treatment during the fishing because it was not a significantpredictor of the development of toughness. It does not maintain the ambient temperatures. If thesaddle tail snapper use different freezing temperatures, it provides the texture effects. So, it hasinfluenced the negative consumer attitude. However, the saddle tail snapper analysis leads toimprove the likeability of this underutilized fish. The transformation of the fish into a consumerfavorite will be achieved by using different crumbs and battering. The baking method ispreferred to other cooking methods. The saddle tail snapper was very popular seafood into aconsumer by crumbing and battering with different crumbs ("Tropical snappers and seaperches",2017). The saddle tail snapper fillets were optimized by coating three different crumbs, freezingprocess and determine the freezing characteristics. The saddle tail snapper fillets provides thesufficient amount of moisture contents, ash content, protein, fat and texture force by using thebattering the crumbing. The battering of the crumbing activity was shown in below.Saddle tail Snapper fillets analysisProximateCompositionRawCrumbedBakedColesPankoKrummiesColesPankoKrummiesMoisture29.7540.9354.3157.8963.2969.8448.90Ash0.850. A (g)588.50454628.505451409.751010.751243In saddle tail snapper analysis, the ash content was determined by using the ash of flourdirect method ("Lutjanus malabaricus", 2017). The ash content was used to provide the flavorand spices for the saddle tail snappers. The protein, texture forces are crumbed and baked byusing the crumbing methods. It also used to provide the excellent flavor for saddle tail snapper.The protein content and the ash content of the saddle tail snappers are also helpful for heaths.3
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