How Temperature Affects the Degeneration of Proteins in Fish Food Essays

How Temperature Affects the Degeneration of Proteins in Fish Food Essays

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Aim: to find out how different temperature affects the protein levels within Fish food (flakes) stuffs.
1. Introduction
1.1. Fish food
Like humans do, fish also need proteins, lipids, carbohydrates, vitamins and minerals unfortunately there are not many food which contain all the necessities2. This is tackled by feeding fish a combination of flake, frozen and fresh food. Frozen food can cause problems for fish if the food is not defrosted thoroughly as their intestinal lining is very sensitive and does not tolerate cold food very well. Once the food is thawed properly it can be kept for two days refrigerated but then must throw away. Fresh food which is given to fish consist of plants, animals, microorganisms, meats and vegetables with minimal processing3. There are different types of canned processed fish food for example there are flakes pellets, sticks, tablets, granules, and wafers. Flake food is baked to remove moisture and create the flaking, therefore allowing for a longer shelf life.
There are ten main proteins that are needed to make fish food according to Juli-Anne B. Royes and Frank Chapman1, these are lysine, phenylalanine, arginine, valine, leucine, isoleucine, methionine, threonine, tryptophan and histidine, and these proteins can make up 32% - 45% of the food.
1.2. Degradation of Food
. Most foods have a suitable storage system, some have to be frozen others have to be placed in a cool dry area, but when they are not put in their ‘typical’ storage areas this can cause the nutrients with the food to start breaking down, therefore not supplying the consumer with what they need when it is eaten. If the Food is stored in too high of a temperature it could start to denature the enzymes within the food, or if ...

... middle of paper ...

... 1.84 1.39 1.19
0.81 1.92 1.05 1.03
0.8 1.73 1.01 0.95
0.76 1.26 0.89 0.98
0.72 1.01 1.01 1.19
Mean 0.776 1.552 1.07 1.068
SEM 0.016 0.177 0.084 0.051
1/2 SEM 0.008 0.089 0.042 0.026

4. Discussion
The aim was to see how the different temperatures affect the protein levels within fish food.
5. Conclusion
The conclusion is that the results are no reliable enough due to there not being enough of supporting data.

1. Juli-Anne B. Royes, Doctoral candidate, and Frank A. Chapman, Associate Professor, Department of Fisheries and Aquatic Sciences, Florida Cooperative
Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611. (
2. n/d
3. n/d

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