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WorksheetsFish (Group 1)
Total questions: 10
Worksheet time: 4mins
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
(a)
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.
(a)
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.
(a)
