Английский язык: Сборник текстов и упражнений. Дьякова Н.П. - 43 стр.

     10. Poisonous fishes are known to live mainly in tropical waters. They are
globefish, surgeon, barracuda, ilisha, puffers.
     11. The toxic matter of poisonous fishes was found to be present in the inter-
nal organs (gonads, liver, peritoneum) and in the head.
     12. Herring is sure to feed on plankton.
     13. The article devoted to the biodiversity of the Bering Sea is likely to ap-
pear in the next issue of the journal.

   III. Answer the questions.
     1. What is known about the flesh of the ocean sunfish?
     2. What is the weight of sunfish?

   IV. Summarize the text.



                         Text 17
       MECHANICAL EXTRACTION OF MEAT FROM LOBSTER
                    AND CRAB BODIES

    Anyone handling lobsters knows that a certain percentage of their inventory is
destined to be «cooked-off» for production of lobster meat. Despite industry’s
general preference for trading in the live product, some lobsters are too weak to
survive holding in the processors «live tank» and must be cooked to prevent loss
of valuable meat. Others may be too large for use in the restaurant or retail trade.
In Canada a «cooking class» of lobsters is used for the production of frozen or
canned lobster meat. While the clan and tail meat are easily removed by hand,
meat found in the lobster’s body section is usually discarded with the bodies as
waste. This body meat comprising some 14 per cent of the overall meat is virtual-
ly impossible to remove manually. With assistance from Gloucester Fisheries La-
boratory in Gloucester, Massachusetts, we have examined the feasibility and ef-
fectiveness of three methods of meat extraction from lobster bodies. These
techniques were continuous centrifugation, a comminution, and straining opera-
tion, and the use of a perforated drum separator originally designed for production
of minced products from fin fish species. Continuous centrifugation requires a
20% brine solution to facilitate flotation of the meat and sedimentation of the
shell after comminution of the lobster bodies in a food mill.
    After centrifugation, the brine must be removed from the meat. This washing
step removes much of the flavour which lowers acceptability of the finished prod-
uct. Generally, the process is cumbersome and unsuitable. Comminution and
straining techniques are represented by machinery such as Paoli separator. After
the bodies are run through a grinder, the mixture of meat and shell, is passed
through the fine screen leaving shell components behind.
    Although producing lobster meat free of shell, processors have complained of
high water levels in the finished product and chalky flavour resulting from grinding.
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