POST MORTEM CHANGES IN FISH

What is the primary factor responsible for the spoilage of fish?

• Lipid oxidation

• Microbial activity

• Enzymatic degradation

• pH changes

What is the characteristic compound responsible for the fishy odor associated with fish spoilage?

• Ammonia

• Hydrogen sulfide

• Lactic acid

• Trimethylamine (TMA)

What post-mortem change in fish results in the stiffening of muscles after death?

• Autolysis

• Lipid oxidation

• Rigor mortis

• Proteolysis

Which of the following is a common source of collagen in fish muscle?

• Myomere

• Myosepta

• Myocomata

• Skin and bones

What role does trimethylamine oxide (TMAO) play in fish? (More than 1 answer)

• Antifreeze properties

• Osmoregulation

• Protein stabilization

• Pressure Adaptation

What post-mortem change in fish contributes to the breakdown of muscle proteins and the softening of flesh?

• Lipid oxidation

• Autolysis

• Proteolysis

• Lipolysis

Which enzyme catalyzes the reduction of trimethylamine oxide (TMAO) to trimethylamine (TMA) during fish spoilage?

• Amylase

• Lipase

• Trimethylamine monooxygenase

• Protease

Which type of fatty acids in fish are particularly susceptible to oxidation, leading to rancid off-flavors?

• Saturated fatty acids

• Monounsaturated fatty acids

• Trans fatty acids

• Polyunsaturated fatty acids

What is the primary cause of chalkiness in fish flesh?

• Lipid oxidation

• Protein denaturation

• Water loss

• High collagen content

What is the primary function of sarcoplasmic protein in fish muscle?

• Structural support

• Energy storage

• Oxygen transport

• Enzymatic activity