Introduction to Post-harvest Fisheries & Fish as Raw Material

Blocks of skeletal muscle tissue arranged in sequence.

• Myocommata

• Myotomes

• Myosepta

• Septum

Color of fish muscle caused by abundant myoglobin.

• Black muscle

• Pink muscle

• White muscle

• Red muscle

The percentage composition of the four basic constituents: water, protein, fat and ash

• Proximate Composition

• Microbial Composition

• Nutrient Composition

• Crude Ash

What is the water content of a fish?

• 60-80%

• 40-60%

• 80-90%

• 95%

A fish with 15-20% protein and 5-15% fat.

• Low oil -low protein

• High oil - low protein

• Low oil - high protein

• Medium oil - high protein

Prolonged frozen or chilled storage can reduce the protein’s water-holding capacity.

• TRUE

• FALSE

Water-soluble proteins and constitute between 20-30% of total protein content of fish.

• Sarcoplasmic

• Myofibrillar

• Stroma

• Actomyosin

What molecule provides the energy for actin and myosin to slide past each other during muscle contraction and relaxation?

• ADP

• ATP

• Glucose

• Lactic acid

Insoluble in high-ionic-strength solutions and completely insoluble in water. It make up about 2–3% of muscle in teleosts and around 10% in elasmobranchs.

• Myofibrillar

• Actomyosin

• Sarcoplasmic

• Stroma

Which group of compounds includes free amino acids, peptides, amines, amine oxides, guanido compounds, nucleotides, urea, and ammonia/quaternary ammonium molecules?

• Enzymes

• Protein-bound nitrogen compounds

• Non-Protein Nitrogenous substances (NPNs)

• Amino acid derivatives