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How Heat range Affects the Degeneration of Proteins in Seafood Food Essays

Project id 1016058
Subject area Writing
Document type Essay
Words 2025
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Aim: to discover how different temperature impacts the protein amounts within Fish meals (flakes) stuffs. 1. Intro 1.1. Fish meals Like humans do, fish need proteins, lipids, carbohydrates, vitamins and minerals there are not many food which contain all the necessities2 unfortunately. That is tackled by feeding fish a mixture of flake, fresh and frozen food. Frozen food could cause problems for fish if the meals isn't defrosted thoroughly as their intestinal lining is quite sensitive and will not tolerate cold food perfectly. After the food is thawed correctly it could be kept for just two days refrigerated but must dispose of. Fresh meals which is directed at fish contain plants, animals, microorganisms, vegetables and meats with reduced processing3. There are various kinds of canned processed fish food for instance there are flakes pellets, sticks, tablets, granules, and wafers. Flake meals is baked to eliminate moisture and develop the flaking, enabling an extended shelf life therefore. There are ten main proteins that are had a need to make fish food according to Juli-Anne B. Frank and royes Chapman1, they are lysine, phenylalanine, arginine, valine, leucine, isoleucine, methionine, threonine, tryptophan and histidine, and these proteins could make up 32% - 45% of the meals. 1.2. Degradation of Meals. Most foods have the right storage system, some need to be frozen others need to be positioned in a cool dried out area, however when they are not devote their ‘typical’ storage space areas this may cause the nutrition with the meals to begin wearing down, therefore not supplying the buyer with what they want when it's eaten. If the meals is kept in too much of a temperature it might begin to denature the enzymes within the meals, or if.

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