The Seafood Consumption in Australia - Case Study Example

FISH AND SEAFOOD Name and Student’s Number Course Instructor Date Fish and Seafood Introduction Seafood is defined as any form of life in the sea that is considered a human food. This group predominantly includes the fish, shellfish, and roe [1]. The species of the edible shellfish include molluscus, echinoderms, and crustaceans. In the past, mammals and dolphins which are sea creatures were consumed as food, but in the present age, this occurrence is rare. Some other edible foods in the sea include some seaweeds and microalgae. The seafood consists a broad range of living elements in the sea life. Therefore, seafood can be considered as those organisms that are consumable by people. This paper covers the nutrition composition of the edible aquatic life, the negative health aspects, and the possible health concerns of the eating seafood. Fish and seafood are essential components that are recommended for consumption by a human as a part of having a balanced diet. Seafood is not only rich in proteins, but it also contains little calories, saturated fat, and total fat. Many people consume fish for it contains essential amino acids that the human body cannot produce, but must be got from the food we take. For instance, the research shows that consuming seafood can significantly reduce the possibility of getting a heart attack, stroke, hypertension, or obesity [2]. The seafood also gives the essential benefits to develop infants and young kids. Composition and Nutrition and their Health Benefits Seafood and fish provide negligible amounts of trans fat, sugars, and dietary fiber. Seafood can be consumed directly by the humans, or it can be used in the production of the human food. Foods such as fish oil and spirulina tablets that have a great impact on the health of individuals. Fish and seafood are not only used for direct consumption, but it is used in fertilizer production, rearing farm animals, or feed other fish [3]. Again, some small quantities of seafood are used in producing medicine. There is no uniform color in the fish muscle. While some are white, others are brown or red. This dark color is only observable only beneath the skin. The ratio of dark to white continuously varies through the head to the tail, which increases the activity of swimming of the fish [3]. The chemical composition also differs in these colors, concerning the content of lipids and proteins. From times in the past, fish and seafood have been considered one of the main sources of animal protein. Different processing methods are used, from sun drying to freezing. Table I: Composition of Fish and Seafood [4] PER 100G Calories 80-120 calories Proteins 18-20g Water 53-90g Fat 18 Carbons Ash 0.4-4g Calories When no sauce is added to the fishery products, they have low contents of calories. A 100-gram low-fat fish which is edible has calories content of 80 grams; while a high-fat fish contains about 120 calories. Protein The content of the protein in the fish is depended on the habit of the feeding, the sex and age of the fish, and water and fat contents of the flesh. Averagely, a finfish muscle of a 100g edible portion has a protein content of between 18 and 22 grams. Mollusks have fewer contents of protein than the crustaceans [4]. Various muscles in the body of a fish have different content of proteins. For instance, the protein content in the white part of the albacore is higher than the dark meat, which has a bigger tissue of fat. The fish protein value in a fish is the same or more than the protein in milk. With proper handling during cooking and the processing process, the protein value of the fish meat is not affected markedly. The fish muscle is also highly digestible. The fish tissue contains all the essential amino acids that are required for the human’s protein diet [5]. The fish meat is high in lysine and therefore can work as the best supplement to a cereal food. A diet with fish can meet all the protein requirements as its only source of protein. Water Averagely, shellfish and finfish have eighty to eighty-five percent water, with the extreme values of fifty-three to ninety percent [4]. Finfishes and crustaceans have low contents of water than mollusks. However, the quantity of water in some animals vary with seasons. Before spawning season, the content of fat in finfish is high while the humidity is low, as compared to other seasons. Fat The chemical composition of the contents of lipid in fish and seafood varies with that of most oils and fats that occur naturally [5]. This is because they have a wider variety of fat compounds, having larger amounts of the fatty acids that have lengths of chain beyond eighteen carbons. They also have greater ratios of fatty acids that are highly unsaturated. The most predominant fatty acids in the fish muscles are the Omega-3 acids [5]. The fat content of the fish differs with the fish species, origin geographically, the surrounding temperatures, availability of food, as well as the physiological status of the animals. The relationship between the contents of fat, protein, and water in the body of a fish is inverse. When the content of fat is high, the level of moisture, as well as the protein content, tend to be lower. The quantity and the feature of the fatty acids differ within different parts of the body [5]. For instance, oil in the liver has different fatty acid from the white or dark parts. Important nutritional roles are also played by the polyunsaturated fatty acids. The content of linoleic acid in the fish lipids is two to nine percent, which is essential for development and preserving the normal integrity [6]. The combination of linoleic acid and the W3 series in the body of a fish not only promote growth but also works in the transportation of materials which are lipoid such as cholesterol. Ash Fish and seafood have an ash percentage ranging from 0.4 to 1.5g in every 100g. The amount of the ash present is apparently related to the quantity of skin and bones that exist in the fish muscle samples. In small fish such as herring or smelt, they are often fully used. Therefore the content of ash in them ranges per 100g is 3-4g. When the fish is processed, the ash content is often high; this is because salt is used in the preservation procedures [6]. There are valuable minerals that are contained in the ash of the fish muscle. These minerals are helpful in the human body. Potassium and sodium are essential in the cellular physiology. The sodium contents in freshwater seafood are relatively lower than the salty environments. There also calcium contents which differ depending on various factors such as age, sexual maturity, and the size. Whole fish is nutritionally full of calcium. Magnesium also present in the fish muscles which activate enzymes which work in the metabolism of starch to give strength. Other minerals include iron, copper, iodine, and fluorine. Figure 1: Nutrient Components in various types of fish [7] Negative Health Effects There are health threats that are associated with consuming seafood. Fish, for instance, when consumed in large amounts, can leave traces of mercury in the body [8]. Mercury is not absorbable in the gut per se, but the mercury compound which is methylmercury is absorbable. This compound is toxic to the body. That’s the reason the government health agencies intervene to recommend the proper quantities of mercury in the body. Another component under this category is arsenic. The amount of arsenic in the environment determines the amount of arsenic compound in the seafood and fish. In its metallic form, arsenic is toxic than in organic form. The inorganic arsenic in the shrimp is more toxic than in the natural form in the same fish [9]. Cadmium, a compound that is still under research, contains toxic traces and might be harmful to human body [10]. New Developments The fish market in Australia is committed to ensuring innovation and continual improvement of the procedures and practices in the industry. Improved fish handling in preservation and processing to ensure continued quality seafood [1]. There is also a need for the saleable product. Therefore, the fisheries market is striving to adopt a through-chain traceability. Recycling of polystyrene boxes is also another advancement in the industry. This has ensured that landfill does not occur, saving large water masses. Also, there has been a continued support for the fishers, customers, and the tenants. This is aimed at ensuring that the Australian market enjoys fresh and reliable seafood both now and in the future [4]. Conclusion In Australia, the seafood consumption is well established. It is important, not only as a method of generating revenue but for nutritional purposes. There are manifold benefits of consuming fish, which include that fish contains carbohydrates, minerals, and vitamins. There is a sustainable movement in Australia as the consumers become more aware of the issues related to seafood, and guiding individuals in making the right choices to safeguard the fish and seafood stocks. Customers can carry out the right decisions which are also sustainable that are sourced sustainably and with a small quantity of mercury. However, there are other health benefits and risks that are related to consuming fish and seafood; these require further research. References [1]Fernandes, Rhea. Fish and seafood. Cambridge : Leatherhead Publishing/Royal Society of Chemistry,, 2009. [2] TotalBoox. Fish and Fish Oil in Health and Disease Prevention. [Place of publication not identified]: Elsevier Science,, 2016. [3] Nollet, Leo M L, and Fidel Toldrá. Handbook of seafood and seafood products analysis. Boca Raton, Fla.: CRC Press, 2010. [4] Duggal, Kamal. Seafood : resources, nutritional composition and preservation. New Delhi, India : Cyber Tech Publications, 2010. [5] Bell, John Gordon, et al. "Using Decontaminated Fish Oil or a Vegetable/Fish Oil Blend to Reduce Organic Contaminant Concentrations in Diets and Flesh of Farmed Atlantic Salmon (Salmo salar)." Organohalogen Compounds, 2008: 894-897. [6] Sirot, Véronique, Marine Oseredczuk, Nawel Bemrah-Aouachria, Jean-Luc Volatier, and Jean-Charles Leblanc. "Lipid and fatty acid composition of fish and seafood consumed in France: CALIPSO study." Journal of Food Composition and Analysis,, 2008: 8-16. [7]McGruther, Jennifer. Broth & stock from the Nourished kitchen : wholesome master recipes for bone, vegetable, and seafood broths and meals to make with them. Berkeley : Ten Speed Press, [2016]. [8]Epizootics., International Office of. International aquatic animal health code : fish, molluscs and crustaceans. Paris, France: Office International des épizooties, 2002. [9] Zaza, Silvia, Katinka de Balogh, Maura Palmery, Augusto Alberto Pastorelli, and Paolo Stacchini. "Human exposure in Italy to lead, cadmium and mercury through fish and seafood product consumption from Eastern Central Atlantic Fishing Area." Journal of Food Composition and Analysis,, 2015: 148-153. [10] Abbey, Lawrence, Mary Glover-Amengor, Margaret O Atikpo, Amy Atter, and Jogeir Toppe. "Nutrient content of fish powder from low value fish and fish byproducts." Food Science & Nutrition, 2017: 374-79. Read More