Gel forming ability is attributed to _________________ protein

Pick the colour additive out of the ones given below.

AFPP stands for

Choose the cryoprotectant out of the following

Is it advisable to use post rigor fish for surimi production?

Shelf life of frozen surimi under cold storage condition is ___________

Which out of the following is a fiberized product?

Fat content will be more in _______________

Washing fatty fish mince with ______________ will get rid of most fat.

Washing of fish mince is essential to remove _______________ for surimi production.

Preferable temperature of wash water used for mince washing during surimi preparation is _________

Which of the following breading is most commonly utilized for seafood products?

Choose the best condition for pre-frying of battered and breaded products.

Which of the following is not a leavening acid/salt?

Pick of the batter will be ______ if the viscosity of batter is less

Principle of accelerated freeze drying method used for AFPP production.

Which of the following in boiled kamaboko?

Alternative method for surimi tempering while preparing crab analogues is ______

Sheet formation, slitting, bundling, wrapping, colouring are steps associated with ______ production

Cooking packaged product to an internal temperature of ____°C for ____ minutes is preferred in crab analogues.

Which of the following is not a battered and breaded product?

Which of the following provides an aerated crisp coating?