Fish (Group 1)

Fish flesh is more easily to spoil as against other kind of animal flesh due to the ______ , physiological and ____ .

• oxidative spoilage , enzymatic spoilage

• microbial growth, enzymatic spoilage

• microbiological , chemical

• chemical , oxidative spoilage

living fish: glycogen --> ___ + ___ + energy

dead fish: glycogen ---> ___

• glycogen , H2O

  amino acid

• glycogen , O2

  amino acid

• glucose , H2O

  acetic acid

• glucose , oxygen

  lactic acid

what is the example of oily fish?

• Haddock

• Turbot

• Salmon

• Red snapper

Choose the correct composition of these types of fish

• White fish: protein (17.5), fat (0.5), CHO (0), minerals (1.2), vitamins (B1, B2), water (80)

• Oily fish: protein (18.5), fat (10.9), CHO (0), minerals (2.6), vitamins (A,D,B), water (67.5)

• White fish: protein (17.5), fat (10.9), CHO (0), minerals (1.2), vitamins (B1,B2), water (80)

• Shell fish: protein (20), fat (0.5), CHO (0), minerals (1.2), vitamins (B1,B2), water (74)

When fish is caught, it become

Choose the correct answer for fish muscle.

I.myofilaments

ii.myotome

iii.myofibril

iv.myocommata

• I,ii,iii

• I,iv

• ii, iv

• iii, iv

if the fish undergo slow freezing, it will cause ___ drip

• low

• high

fish lipids are easily oxidised since they contain ___.

These give rancid ___ through oxidation.

After death, rigor morties occurs, as in mammals, but of _____ duration

• shorter

• longer

• maximum

During cooking, the collagen of the connective tissue sheets of fish are ____ to gelatine and the muscle segments/myotomes are_________ and separates as flakes.