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Higiene y conservación del pescado
(Hospitalidad ESDAI, 2015)
Campus Ciudad de México
Food-borne diseases are a matter of hygiene. Fish, being a food susceptible of contamination at any stage, from its capture to consumption, must be handled with proper hygiene techniques and the staff who handles it must be trained. These techniques are based on strict time and temperature controls according to regulations, in order to produce safe products. The implementation of fundamentals of preservation to lengthen the life of fish is decisive to determine which to apply depending on the end use of the product. These methods can be: temperature control, cooking, dehydration, salting, smoking and brining, which reduces or inhibites microbial development and decrease enzymatic reactions.
9 916
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El pescado en la gastronomía
(Hospitalidad ESDAI, 2015)
Scholz Ramírez, Erika E.
;
Campus Ciudad de México
Fishing is one of the oldest practices man has used to feed. Fish is a highly nutritional supporting food to the human being, as it contains vitamins A, D and E, as well as minerals: phosphorus, iron, and iodine. Eating it brings multiple benefits for health. There are many ways to prepare it in Gastronomy, either roasted, grilled, barbecued, poached in bouillon, blue fish, to the dish, fried, baked, crisp and à la meunière. These methods are just to mention some of the most used cooking systems, and according to the technique used it must be decided if the fish is to be prepared in whole or in fillet. It is of utmost importance to know all aspects of freshness and quality of fish, since it is a delicate food and also easily perishable. In Gastronomy it is a food that can be served with a variety of garnishes, because it can be combined with a myriad of ingredients.
46 752
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Los cambios fisicoquímicos del pescado durante su preparación.
(Hospitalidad ESDAI, 2015)
Castellanos Ferreiro, Rosario
;
Campus Ciudad de México
During fish meat processing, from its capture to its preparation, there are significant changes that have impact in its sensory qualities and also affect meat color, texture, flavor and smell. During this processing several physical-chemical factors should care such as temperature storage and cooking, pH, and the use of salts, since these factors directly affect proteins, lipids and other molecules present in the meat. For this reason, good management of these parameters ensures that the chemical components be in good condition, preventing its degradation and consequent decomposition.
33 876
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Los beneficios del consumo de pescado
(Hospitalidad ESDAI, 2015)
;
Campus Ciudad de México
Including fish consumption in the daily diet is an important contribution of good digestibility and high biological value protein, due to its content of essential amino acids. It also contains fats composed of monounsaturated and polyunsaturated fatty acids as functional nutrients, as well as vitamins and minerals. Organizations around the world are intensely promoting fish for its beneficial effects on health, among which are protective antiarrhythmic, antithrombotic, antisclerotic and anti-inflammatory properties; this will increase the consumption of this food and those organisms will provide a recipe book and information about its preservation.
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