QUIZ 121 - 30/4 (solution)

-

 QUIZ 121 - 30/4 (solution)

  1. More preferred shark fin rays

  1. Grey 

  2. Golden 

  3. Blue 

  4. White

source - trafic


  1. Ration of salt to fin, during dusting with salt

  1. 1:7 

  2. 1: 10 

  3. 10:1 

  4. 7:1

The ratio of salt to fin during the dusting process for preserving fish with salt is typically around 1:10, meaning 1 part salt to 10 parts fish by weight. This ratio helps to draw out moisture from the fish and preserve it by inhibiting the growth of spoilage-causing bacteria.


  1. Moisture content of shark fin

  1.  < 10% 

  2.  < 20% 

  3. 5% 

  4.  >8 %


The moisture content of shark fin can vary depending on various factors such as the species of shark, the method of preparation, and the storage conditions. However, generally, the moisture content of shark fin is relatively low, typically less than 10% by weight. This low moisture content is one of the reasons why shark fin can be dried and preserved for extended periods.


  1. Hydrolysis of chitin with concentrated HCl gives

  1. Chitosan 

  2.  Acetyl choline

  3. Glucosamine hydrochloride 

  4.  None

Hydrolysis of chitin with concentrated HCl results in the production of chitosan and glucosamine hydrochloride. The chitin molecule is composed of repeating units of N-acetylglucosamine, which can be cleaved by the acidic hydrolysis reaction. The resulting products, chitosan and glucosamine hydrochloride, have a range of applications in fields such as agriculture, biotechnology, and medicine.


  1. FPC of odourless, tasteless powder with maximum total fat of < 0)75 percent is

  1. Type B 

  2. Type C 

  3.  FPC Type A 

  4.  None


FPC stands for "Food Processing Certificate," which is a certification given to food processing facilities indicating that their products meet certain standards. The FPC program is administered by the Food and Drug Administration (FDA) in the United States.

FPC Type A is a certification for an odorless, tasteless powder with a maximum total fat content of 0.75 percent. This type of powder is typically used as a thickener or stabilizer in various food products, such as sauces, gravies, and soups.

To obtain FPC Type A certification, the powder must be produced in an FDA-inspected facility that follows good manufacturing practices (GMPs). The facility must also have a Hazard Analysis and Critical Control Points (HACCP) plan in place to ensure the safety of the product.

In addition, the powder must be tested for various quality parameters, such as moisture content, particle size distribution, and microbiological safety. Once the powder meets all of the FPC Type A criteria, it can be certified and sold to food manufacturers for use in their products.


  1. Maggot infestation is common is

  1.  Canned fish 

  2.  Frozen fish 

  3.  Chilled fish 

  4.  Salt dried fish

source - banglajol

Maggot infestation is common in chilled fish, especially in those that have not been stored properly or for too long. Chilled fish has a higher risk of developing maggots compared to frozen or salted dried fish. This is because chilled fish is still fresh and has a high moisture content, making it a suitable breeding ground for maggots. The maggots are usually the larvae of flies that have laid eggs on the fish, and they can cause the fish to deteriorate quickly, resulting in a foul odor and unappetizing appearance. To prevent maggot infestation, fish should be stored at the correct temperature and handled properly during transportation and storage.


  1. The coagulant protein formed inside the fish can is referred as

  1.  Black spot 

  2.  Curd

  3.  Glassy crystals 

  4.  Magnesium carbonate


The coagulant protein formed inside the fish can is referred to as curd. Curd formation in canned fish occurs due to the denaturation of the fish muscle proteins by heat during the canning process. When canned fish is exposed to high temperatures during processing, the muscle proteins in the fish undergo denaturation and coagulate into a solid mass, which is referred to as curd. The curd appears as a whitish or yellowish solid mass in the canned fish and may affect the texture and appearance of the product.


  1. The process aimed at the canning of shrimp is

  1.  Normal cooking 

  2.  Botulinum cooking 

  3.  Pasteurization 

  4.  Frying


  1. The proliferation of microbes during thawing is at ------ rate

  1.  Slow 

  2.  Faster 

  3. a & b 

  4.  None


  1. Frozen shrimp should be free from

  1. Micrococcus 

  2.  Pseudomonas

  3. Vibrio cholerae 

  4. Proteus

Frozen shrimp should be free from all of the mentioned bacteria, as they can indicate spoilage and potential health hazards. Vibrio cholerae is a particularly concerning bacteria as it can cause cholera in humans. Proper handling and storage of frozen shrimp can help prevent bacterial growth and spoilage.



For more information kindly join us, 




Quiz 2023 whatsApp group:- 


All the best, 
Regarding, 
Step_to_fisheries

Suggestions are welcome.

Comments

Post a Comment

Popular posts from this blog

Classification of caudal fin

-
Image
  Classification of caudal fin  The caudal fin, or tail fin, in fish can be classified into different types based on its shape and structure. The caudal fin, or tail fin, is a critical anatomical feature in fish, serving various functions essential for survival. Here are the primary functions of the caudal fin: Propulsion : The caudal fin is the main propulsive force for most fish, allowing them to swim forward. By moving the fin side to side, fish generate thrust that propels them through the water. Different types of caudal fins provide varying degrees of speed and power. Maneuverability : The shape and flexibility of the caudal fin allow fish to make precise movements, including quick turns and sudden stops. This maneuverability is crucial for avoiding predators, catching prey, and navigating complex environments like coral reefs or dense vegetation. Stability: The caudal fin helps maintain balance and stability in the water, preventing the fish from pitching (tilting forwa...
Read more

GANGA ACTION PLAN

-
Image
Ganga Action Plan I (GAP I)     Ganga Action Plan I (GAP I) was the first major initiative taken by the Government of India to clean and restore the Ganga River, one of the most important and sacred rivers in the country. Launched in 1985, this plan was a response to the alarming levels of pollution affecting the Ganga due to untreated sewage, industrial effluents, and other waste discharges from various sources along its course. Key Aspects of Ganga Action Plan I: Objective: The primary objective of GAP I was to improve the water quality of the Ganga River to acceptable standards by preventing pollution from entering the river. Initially, the goal was to reduce pollution levels, but in a 1987 meeting led by Prof. M. G. K. Menon, the objective was revised to restoring the river's water quality to the "Bathing Class" standard. The Bathing Class standard includes the following criteria: Bio-Chemical Oxygen Demand (BOD): ...
Read more

Fisheries PYQ Test Series – Master Your Exams with Past Papers! 🎯

-
Image
Fisheries PYQ Test Series – Master Your Exams with Past Papers! 🎯  🚀 Boost Your Preparation with Our Free Daily Test Series! 🚀 🔬 Are you a B.F.Sc. student (from 1st year to 4th year), Master's student, or Ph.D. scholar in fisheries science? We’ve got you covered! Join our FREE daily test series designed for all levels—whether you’re just starting or preparing for competitive exams like ICAR-JRF, NET, and ARS. 🔥 Why Join? ✔️ Covers all important topics systematically ✔️ Helps in self-assessment ✔️ Open for All—From First-Year UG to Ph.D. Scholars ✔️ Completely Free & Accessible Anytime ✅ Test Details: 🕘 Test Timings: Daily from Morning to Evening 📌 Questions: 15-20 Objective-Type Questions 📚 Topics: Random topics from the entire fisheries syllabus 📅 New Tests Daily ! 📍 Join Now & Stay Ahead in Your Exam Preparation! 🔗 Register here: [Your Link] 📢 Spread the Word! Share with...
Read more