Characteristics of fish as raw material for industry

Fish as a food is one of our main sources of protein. But fish not only give a wide range of foodstuffs, they are also used as a source of valuable medicinal, feeding and technical products. That such full use can be made of fish is explained by various histological structure and chemical composition of their different parts. The size, chemical composition and food value of fish depend on their species, age, sex, physiological state and on conditions in which they live (the hydrology of water and the nourishment they are able to obtain from it).

To be able to use fish properly and process them efficiently one must know their properties, i.e. their body structure, the size-to-weight ratio of their different parts and organs, their physical properties and chemical composition and the properties of protein, fat, vitamins and other substances they contain. Since fish is highly perishable products, it is also important to know the nature and causes of the changes that take place in fish after death.

In addition to the scientific, biological classification of fish into families and species, they are also divided, for practical purposes according to their size (whether large, medium or small); sex (male or female); season of catch; physiological state (whether hunting for food, laying down fat, in pick condition, filling or spent); according to fat content (fatty, medium, lean); according to matter of feeding (whether predatory on other fish or feeding on plankton or vegetable manner); according to the region where they are found and caught (for example, Caspian bream, Aral bream, Azov bream) and according to the method of capture (trawled, netted or seined). All these classifications help to characterize the food value of fish, in some measure, and to show whether they can be preserved or are suitable for processing into various products.

 

Notes:

source - источник

range - область распространения

composition - состав

to depend on - зависеть

property - свойство

the size-to-weight ratio - соотношение размера и веса

highly perishable product - скоропортящийся продукт

laying down fat - жирующая (рыба)

pick condition - нагульная (рыба)

filling or spent - нерестующая или отнерестовавшаяся

according to fat content - по упитанности

fatty - хорошо упитанная (рыба)

predatory on other fish - хищная

vegetable matter - растительная пища

trawled - траловая

seined - неводная

5.Give nouns or adjectives of which the following verbs are formed:

characterize, realize, crystallize, metalize, theorize, revolutionize, organize

 

 

6. Confirm or rebut the following statements:

1. Fish as food isn’t the source of protein.

2. Fish only give a wide range of food stuffs, they are also used a source of valuable medicinal, feeding and technical products.

3. Since fish is not a perishable product, it is not necessary to know its properties.

4. All classifications help to characterize the food value of fish and to show whether they can be preserved or are suitable for processing into various products.

5. Fish is also divided according to the region where they are found and caught and according to the method of capture.

 

7. Choose English equivalents for words in brackets:

1. Fish (используется) as a source of valuable medicinal, feeding and technical products.

a) was used; b) used; c) is used.

2. It is also important to know the nature and cause of the changes that (происходят) in fish after death.

a) occurs; b) is occurred; c) occur.

3. Fish (подразделяется) for practical purposes according to their size, sex, season of catch, fat content.

a) is divided; b) divided; c) was divided.

4. The size, chemical composition and food value of fish (зависят) their species age, sex, physiological state and on conditions in which they live.

a) depend; b) was depended; c) is depended.

5. To be able to use fish properly and (обрабатывать) them efficiently it is necessary to know their properties.

a) process; b) processed; c) was processed.

8. Answer the following questions:

1. What do the size and chemical composition of fish depend on?

2. Is it necessary to know the properties of fish to be able to use them properly?

3. Why is it important to know the nature and cause of changes that take place in fish after death?

4. What products may be obtained in processing fish?

5. What kinds of fishing gear do you know?

6. How is fish also divided for practical purposes?

7. What is it important to know since fish is highly perishable product?

8. What classification helps to characterize the food value of fish?

9. Identify the function of one. Translate the sentences into Russian.

1. Fish as a food is one of our main sources of protein.

2. To be able to use fish properly and process them efficiently one must know their properties.

3. Reading books on technology improves one’s special knowledge and professional skill.

4. The choice of the method was an arbitrary one.

5. One accepts standards which are specific for this branch of industry.

6. One should keep in mind that the Pacific salmon include five species.

7. One estimates the cod family as including about 140 species.

8. It takes one much time and effort to determine the size-to-weight ratio of different parts and organs of fish.

9. This method of size measuring is the most disadvantageous one.

 

 

10.Translate the following sentences Russian (mind the Infinitive):

1. It is important to know the weather conditions in the fishing area. 2. To know the routes of migration of fish is to get rich catches. 3. To be able to use fish properly and process them efficiently one must known their properties. 4. The trawler No.45 has been put in the dock to be repaired. 5. The humback unloaded from the hold 2 is to be canned as soon as possible.

 

 

11.Put questions to the underline words:

1. By the time they have spawned the salmon are weakened and often emaciated.

2. The chum salmon is of dirty silver colour.

3. Students have come to our ship to have their practice.

4. Some fish feed on plankton.

5. Herring is pelagic fish.

 

UNIT 6