Volantino

DISCOVERING SEAFOOD PRODUCTS SUPER FOODIES LAB WHAT CAN WE OBSERVE? WITH SIGHT: the fish appears a lighter colour, it looks “cooked”. This effect is due to the acids in the lemon which, when placed in contact with the fish meat for long enough, can “denature” the proteins and modify their structure: the fish is “cooked” without any heat. This process does not eliminate microorganisms and parasites present in the raw fish so it is not a valid alternative to cooking! WITH SMELL: the smell of the fish is less strong. Usually the smell of fish is intense and easily detected because the molecule responsible for this effect is very volatile i.e. disperses easily in the air. The acid in the lemon reduces this effect. WITH TOUCH: after being in contact with the lemon juice the fish appears to be more solid. This is due to the “denaturation” of the proteins which change their structure. This change can occur from either the effect of acids (lemon juice) or heat (cooking). INSTRUCTIONS: Take notes on what you see: describe the colour of the fish, smell, and touch the meat, and take a photo too. Place the piece of fish in the container. Cut the lemon in half and squeeze the juice, pour the lemon juice over the piece of fish making sure it is completely covered. Cover the container with cling film and leave to stand for about 6 hours. Observe the piece of fish every 30 minutes and make a note of any changes you notice. Take photos.