AFA B1

Major component of fish is __________.

• Water

• Lipids

• protein

• All of the above

The fat in fish ranges from 0.2-2.5% but in tropical fishes the amount of fat rarely exceeds ________%.

• 5

• 10

• 15

• 20

In this type of freezing, a continuous flow of cold air is passed over the product.

• air blast

• spray

• plate

• immersion

These are substances which are used to impart color or shade to a food.

• food colors

• thickeners and vegetable gums

• flavor enhancers

Freezing storage temperature is about __________ºC.

• -1

• -30

• 0

• none of the above

Fish protein concentrate with high fat content is susceptible to ___________.

• Rancidity

• off-odor

• fungal attack

_____ is also known as trepang, balatan or balat.

• Puffer fish

• Sea cucumber

• Sea urchin

• none of the above

Live or smelly shells can be dumped or soaked in a 50% solution of chlorine in a process called?

• Freezing

• rotting out

• bleaching

• none of the above

______ is caused by the algal blooms of the dinoflagellate Ptychodiscus Breve. Symptoms are similar to PSP except that paralysis does not take place and it is rarely fatal.

• Neurotic shellfish poisoning

• Diarrheic shellfish poisoning

Fish silage is used for -

• pig nutrition

• fish nutrition