WorksheetsProcessing Methods
Total questions: 195
Worksheet time: 6hrs 19mins
Which of the following refers to salts that are prepared by evaporation of sea or salt lake waters by the action of sun and wind?
Brine evaporated salts
Rock salt
Mined Salt
Solar salt
Which of the following statements INCORRECTLY describe the effect of chemical contaminants on salted fish?
Trace quantities of copper in commercial salt cause the surface of salted fish to turn brown
Calcium and magnesium salts give a whiter color but impart a bitter taste
Magnesium chloride is hygroscopic and allows salted fish to dry faster and keep dry
Fish salted in pure sodium chloride may be soft and yellow in color
Which of the following refers to the formation of dark patches on fully dried fish caused by halophilic molds that occur more frequently in rock salt?
Reddening
Putty fish
Slime
Dun
Which statement CORRECTLY describes the different methods of salting applied to fish?
Coarse salt dissolves more rapidly in water and is preferred in making brines
For dry salting, small grain sizes are preferred to rapidly remove water from the surface
Dry or kench salting is recommended especially in the tropics as the fish are not covered by the brine or pickle
Salt-tolerant and halophilic organisms can continue to grow in dry salted fish but not in pickle-cured products
_____ is a marker for the presence of carcinogenic PAHs in smoked fish products.
BHA
Benzopyrene
Butylated hydroxytoluene
Resin
In salting, the staler the fish is the faster is the penetration rate but the ____ is the weight loss.
Lesser
Greater
Slower
None of the above
Which of the following fish is most likely to have the slowest salt uptake?
Milkfish
Flatfish
Anchovies
Halibut
Mold growth is encouraged when environmental temperature is ___ and fish is too ___.
Warm; Wet
Cold; Dry
Warm; Dry
Cold; Wet
In a typical process, which of the following raw material is commonly used?
Anchovies (Engraulis spp.)
Mackerel (Scomberomorus spp.)
Shrimp (Acetes spp.)
Herring (Clupea spp.)
The best sauces are made from which raw material?
Anchovies (Engraulis spp.)
Mackerel (Scomberomorus spp.)
Shrimp (Acetes spp.)
Herring (Clupea spp.)
A step in surimi processing that involves removal of fat, skin, blood, enzymes, water soluble protein, off odors, and natural flavors of fish, resulting in bland tasting fish meat.
Meat bone separation
Mincing
Leaching
Mixing with additives
A processing method which involves combined treatments of salting, drying, heat treatment (if pre-cooked), & and the deposition of smoke generated from burning wood chips.
Salting
Fermentation
Smoking
Thermal Processing
Which of the following types of vinegar is commonly used in pickling due to its high grain strength?
Distilled vinegar
Cider vinegar
White vinegar
Balsamic vinegar
Which of the following procedures must be followed during the washing step to obtain good quality surimi?
More washing cycles is ideal to increase myofibrillar solubilization in water.
Water temperature during the washing step must be greater than 5°C
Wash water salinity must be less than 0.3%
pH of the water must be maintained at rigor fish muscle tissue pH
Which of the following additives is added in the dewatering step to facilitate the removal of water, and help in the unfolding of protein structure to obtain surimi with better gel strength?
Salt
Sucrose
Sorbitol
Sodium tripolyphosphate
A microorganism that grows at a lower water activity than other pathogens and is considered the target pathogen for drying for shelf-stable products.
Staphylococcus aureus
Escherichia coli
Clostridium botulinum
Listeria monocytogenes
Which of the following statements CORRECTLY describe the additives used in the mixing step of surimi production?
More sucrose and sorbitol are required when using tropical fish as raw material in surimi production
Polyphosphates improve the functional properties of surimi by enhancing its water holding capacity
Cryoprotectants such as sugar and sorbitol inhibit proteolytic enzyme activity during frozen storage
Egg whites and soy proteins slows down the formation of large ice crystals during freezing thus reducing protein denaturation in surimi
A sign of spoilage of marinade that happens when the product develops off odors because of the degradation of its proteins.
Physical spoilage
Biological spoilage
Chemical spoilage
Molecular spoilage
Fermentation usually takes 6-12 months. The following methods hasten fermentation, except:
Increase temperature between 45 and 50°C to speed up rate of hydrolysis of fish flesh
Addition of proteases from plants such as bromelain from pineapple or papain from papaya
Addition of hydrochloric and acetic acids to the fish: salt mixture
Grinding the raw material to increase surface area of the fish flesh
Are characteristics of good raw material for surimi processing, except:
Low price and highly available
High fat content
White color and has desirable odor
Good cooking tolerance
If fish are salted before drying, less water needs to be removed to achieve preservation. A concentration of ______ salt and 35-45% water content in the tissue will prevent, or drastically reduce, the activity of most spoilage bacteria.
6-10%
10-13%
11-15%
10-12%
It involves placing of fish in the freshest possible condition into the can, removal of air by heat treatment, hermetically sealing the lid and sterilizing the fish by further processing.
Canning
Blanching
Sterilization
Pasteurization
Smoked seafood usually contains ___ g of the smoke per 100g tissue
0.5
2
3.5
5
How does salting preserves fish?
Salt contains antimicrobial compounds.
It increases the water activity of the fish.
Salt draws out water from the fish preventing microbial action.
Saltiness drives out microorganisms.
In which scenario would a fish dry faster?
Flatfish is split, then dried in a room with relative humidity of 100%
Previously chilled milkfish is placed in a ventilated room
Milkfish is split then dried in a room with relative humidity of 65%
Flatfish is split, then dried in warm room with 65% relative humidity
Which among the statements is true about the effects of can size to processing requirements?
Small containers require more heating due to a higher initial bacterial load.
Larger containers take longer to heat to lethal temperature than their smaller counterparts.
Small containers have bigger surface area for microorganisms.
Small containers take longer time to heat because of its large surface area.
_____ accounts for the antiseptic property of vinegar.
Salt
Sugar
Ascorbic acid
Acetic acid
Which of the three processes involved in smoking contribute more to the long storage life of some smoked products?
Preservative value of the smoke: Smoke from burning wood contains compounds (i.e. phenols) which kill bacteria
Drying: The fire which produces the smoke also generates heat and will dry the fish
Cooking: If fish are smoked at high temperature, the flesh will be cooked and will destroy enzymes and bacteria
Which of the following smoke components have been shown to be mainly taken up by fish during smoking and dissolve on the surface of the fish?
Droplets
Gases
Vapors
Particulates
In brining fish for smoking, the concentration of the brine solution must not be below _____ to avoid swelling of the fish tissues.
5 %
6 %
7 %
8 %
Which of the following components of marinades produce the tenderness characteristic of marinades that is largely due to the action of certain proteolytic enzymes which cause breakdown of proteins?
Salt/Sodium chloride
Vinegar/Acetic acid
High fat content in flesh of the fish
Spices
Surimi denaturation is caused by the following, except:
Excessively high temperatures or excessive time held at refrigerated temperatures
Generation or introduction of denaturants
Oxidation by excessive mechanical agitation in air, pro-oxidant compounds, or when proteins dehydrate
Application of additives such as sugars
___ is the time required for the survivor curve to traverse one logarithmic cycle. Also defined as an index of an organism's resistance to heat.
Processing time
D value
Z value
F value
Which of the following fish preservation methods differ in terms of the condition of the fish flesh after processing?
Freezing/Chilling
Smoking
Salting/Drying
Fermentation
When using conduction alone in canning, heat transfer through the fish is very slow at a processing temperature of 121°C and the fish nearest the walls of the container would be grossly overcooked. Which machine do fish canners use to increase in-can convection heat transfer rates? This machine turns the can during sterilization, allowing movement of the food contents in order to accelerate heat transfer and allow even cooking throughout the can.
Pressure cooker
Rotary retort
Autoclave
Torry kiln
_____ woods usually composed of resin which produces a harsh-tasting soot when burned.
Hard
Soft
Tall
Short
Not all fish which are sealed into cans are heat processed. For the purpose of determining the degree of heat treatment which is needed to preserve food within a can, three pH groupings are recognized. Which of the following group support the growth of organisms like C. botulinum as well as the germination and growth of highly heat-resistant spores of Bacillus stearothermophilus, which cause flat -sour spoilage?
High-acid foods
Medium-low acid foods
Low acid foods
RTE foods
Which of the following is the most heat-resistant pathogen which could grow in the canned fish? Most fish canning processes are based on the elimination of their spores.
Clostridium botulinum
Saccharomyces cerevisiae
Aspergillus flavus
Staphylococcus aureus
The growth of thermophilic spores that might survive the usual heat processing during canning is prevented by immediate cooling and proper storage of canned products. At what temperature do canned products need to be stored to prevent the proliferation of surviving thermophilic anaerobes such as C. botulinum?
40-45°C
>45°C
35-40°C
<35°C
If a quantity of food in a can contained 100,000 organisms and it received heat for a time equal to four D values, then it would still contain ____ surviving organisms.
10
100
1000
10000
To ensure the removal of spores, it is necessary to process until <1 spore remains viable at the end of the process (Ns). The initial number of spores (N0) is measured at 1050/g of food. The measured D121.1 value is 1.5 minutes. Calculate the processing time (t) needed to achieve the above condition. Use the formula:
3.5 minutes
4.5 minutes
5.5 minutes
6.5 minutes
Good characteristics of food containers for thermal processing, except:
Capable of being hermetically sealed to prevent entry of microorganisms
Impermeable to liquids and gases, including water vapor
Maintain the aerobic state for biological safety
Physically protect the contents against damage during transportation
What is the ideal salt mixture for direct salting?
1:1 coarse salt: fine salt ratio
2/3 coarse grain salt & 1/3 fine grain salt
4 parts of water and 1 part salt
1 part fish to 0.3 or 0.4 parts salt
This kind of kiln has a built-in blower that moves the warm smoke over the fish.
Clay pot
Concrete type
Drum type
Mechanical
Factors to be considered in deciding the extent of heat treatment, except:
pH of the food
Filling method
Thermo-physical property, size and shape of container
Heat resistance of target organisms
Why is it necessary to cool canned products immediately and rapidly after subjecting them to thermal processing?
To stop the cooking process thereby preventing over heating or burning of the product
To prevent germination of thermophilic bacteria that has survived the heat treatment
To prevent curd formation and honeycombing of food contents
To prevent the contents from sticking to the side of the can
A method of salting wherein fish are placed in water-tight container (plastic container) alternately with dry salt with fish-to-salt ratio of 1 part fish to 0.3 or 0.4 parts salt by weight.
Dry salting
Brining
Pickle curing
Kench salting
Are made from different films or layers generally consisting of polyester/aluminum film or a polyolefine such as polyethylene or polypropylene.
Paper cups
Retort pouches
Plastic films
Plastic cans
Which of the following correctly describes thermal processing of food products?
High-temperature-long-time heating treatments are used for heat-sensitive foods
The lower the temperature during thermal processing, the less time is required for microbial destruction
Shorter times of heat treatment favor food quality retention
Pasteurization uses high temperatures of 135-150°C for short times (few seconds)
Drying is at its fastest rate when the temperature is ___ and the relative humidity is ___.
High; High
Low; High
High; Low
Low; Low
In smoking, high RH favors absorption of smoke but ____ drying rate.
Faster
Slower
Constant
Erratic
Glass-like crystals observed in marine canned foods
Curd formation
Histamine formation
Struvite formation
Honeycomb
A method of salting wherein salt is rubbed into the fish and the fish is stacked with a sprinkling of salt between each layer of fish. Weights are used to press the pile and pickle formed is allowed to drain away.
Brining
Kench salting
Wet salting
Pickle curing
A can defect wherein a can bulged from one end which if forced back into normal position, the opposite end bulges.
Swell
Flipper
Springer
Bulging
In this smoking method, temperature never rises to a level that would modify the protein of the flesh (40°C max). The fish is uncooked, dry and lighter in weight.
Cold smoking
Electrostatic smoking
Hot smoking
Liquid smoking
Which of the following thermal processing methods inactivates the indigenous food enzymes and reduces the initial microbial load of the product by placing it in direct contact with hot water or live steam?
Blanching
Blanch Pasteurization
Flash Pasteurization
UHT
Sugar thickens the pickling solution and helps ____ the water activity thereby preserving the fish.
Increase
Decrease
Higher
Maintain
The following statements about the heat resistance of microorganisms and their spores are true, except:
Organisms suspended in oil or fat are difficult to destroy by heat due to poor heat conductivity of oil
At lower temperatures, spores are less sensitive to the inhibitory substances.
Most spore-bearing organisms have maximum resistance to heat if the medium is in the region of neutrality.
Microbial spores produced in pasteurized or sterilized meats are less resistant than spores grown in raw meat.
A very dry fish stick emanating from solid fermentation and final drying.
Katsuobushi
Kimchi
Tempeh
Kecap ikan
The standard requirements for water activity and salt content of dried salted fish based on the Philippines National Standards.
0.75 aw; 10 % salt
0.78 aw; 10 % salt
0.85 aw; 15 % salt
0.78 aw; 12 % salt
_____ salting method is best for fatty fish.
Dry
Brining
Kench
Direct
Pinking of dried/salted fish is caused by:
Pseudomonas salinaria and Sarcina littoralis
Wallemia genus and Sporondonema epizoum
Clostridium botulinum and Escherica coli
Listeria monocytogenes and vibrio cholerae
Which of the following statements correctly describe thermal processing?
High acid food such as pickled products require full sterilization process to destroy Clostridium botulinum spores
Mesophilic spore formers such as Bacillus spp. are destroyed by relatively mild heat (>65 °C)
Addition of solute increases the water activity of the food, resulting in increased heat sensitivity of bacterial spores
If a microorganism population is destroyed in 6 mins at 121°C, then the heat treatment was equal to an Fo value of 6
The more rapidly a canned product can be heated to a lethal temperature, the faster will the microbial contaminants be killed. Which of the following correctly differentiate conduction and convection heating conditions?
In natural convection, the heated portion of food becomes heavier in density and sinks, setting up circulation within the can
In conduction heating, the cold point is somewhat below the dead center of the can
The process at which the heat is conducted decreases as the temperature difference between the retort and the center of the can becomes smaller
In forced convection, food does not move in the can and there is no circulation to stir hot food with cold food
Which among the statements reflects the influence of salt on the heat resistance of bacterial spores?
Bacterial spores are more heat resistant when salt is added in the medium.
Salt may exert protective action to salt-tolerant microorganisms resulting in increased heat resistance.
Heat resistance of spores is enhanced when salt is present in complex recovery medium.
None of the above
Which of the following microorganisms is an anaerobic thermophile that causes sulfide stinker spoilage in canned products? They produce hydrogen sulfide in the product, resulting in a foul odor that resembles the odor of rotten eggs.
Desulfotomaculum nigrificans
Bacillus stearothermophilus
Clostridium thermosaccharolyticum
Clostridium botulinum
Is mixed with fish/shrimp/salt fermented products to enhance fermentation and gives red color.
Pseudomonas salinaria
LAB
Sarcina littoralis
Monascus purpureus
Which of the following statements incorrectly describe C. botulinum?
They produce spores that are heat-resistant and cannot be killed simply by boiling
C. botulinum toxin is heat sensitive and heating at 80°C for 30 minutes or 100 °C for 10 minutes will destroy the active toxin
C. botulinum is a psychrophilic spore former
C. botulinum is an anaerobic, spore-forming bacterium that produces a neurotoxin
In smoking, air drying partially dries the fish resulting in the development of a tough shiny golden-brown color, the so-called ___.
Struck through
Maturation
Pellicle
Dun
Which of the following IS NOT a reason why the exhausting step is done during the canning process?
Exhausting reduces chances of distortion in cans by preventing the expansion of headspace gases
Exhausting reduces oxidation of contents
Exhausting reduces the internal corrosion of the container
Exhausting restricts the growth of anaerobic organisms
Which of the following heat sterilization methods is ideal for heat-sensitive foods?
In-package pasteurization
Direct flame sterilization
Aseptic Packaging
Use of agitating retorts
Which of the following problems in canned foods refer to the presence of a soft white or stiff gray coagulated mass on the surface of the flesh? It occurs in canned mackerel, tuna, milkfish, and other fish due to the use of less fresh fish as raw material, or inadequate brining and precooking.
Curd Formation
Struvite Formation
Honeycombing
Blackening of meat
Reason/s why pure fine grain salt is not recommended to be used in dry or kench salting:
It is highly hygroscopic and easily dries the surface of the fish.
It is expensive and dissolves easily when applied.
It takes up moisture from the atmosphere instead of the fish.
It hinders the water from the deeper portions of the fish to travel to the surface of the fish for evaporation
A defect in smoked fish characterized by soft, mushy, or crumbly texture may indicate decomposition of the product.
Case hardening
Honeycomb
Curd formation
Struvite formation
Type 1 lactic acid fermentation is characterized by ___.
Salty
Sweet
Bitter
Sour
In low salt dried fish, the addition of sugars allows the ____ of water activity.
Reduction
Increase
Maintenance
Elimination
The following are advantages of liquid smoking, except:
Virtually eliminates PAH
Uniformity of flavor & color is possible
Effectively duplicates the flavor and color of traditionally smoked products
Facilitates shorter process cycles
A classification of marinade wherein the fish is preserved without it being heated.
Cold marinade
Fried marinade
Cooked marinade
Cooled marinade
Also called the thermal process lethality time.
Processing time
D value
Z value
Fο value
Commercial vinegar has ____ acetic acid content
2-3 %
3-5 %
5-10 %
10-15 %
The bactericidal property of smoke in fish smoking is due to its constituents such as
Formaldehyde and acetic acid
6-dimethoxy- 4-methylphenol and 2, 6-dimethoxy-4-ethylphenol
2, 6-dimethoxyphenol and 2, 6-dimethoxy- 4-methylphenol
Nitrosamines and benzopyrene
The quality of pickled fish is based on how the maturation proceeds. Maturation means __.
Fish acquired the characteristic tender texture and the proper blending of ingredients.
Fish has been kept for 1 week for better taste.
Fish is tender enough to be eaten.
Fish has lower water activity and been preserved.
____ method uses the combination of sun and dry wind action, with or without the use of any equipment or facility.
Solar drying
Freeze drying
Vacuum drying
Natural drying
Mold growth in dried fish is completely suppressed when the moisture content is __.
5 %
10 %
15 %
20 %
Which among the statements is true about the leaching step in surimi production?
Washing of meat 2-3 times with 1:2 fish to water ration (20-25 degrees C) with 0.2-.03% salt
Water hardness, pH of water and washing cycles affects the efficiency of the leaching step
Removes enzymes, pigments and water-soluble proteins
Produces an intermediate product with characteristic fish flavor
A technical problem in canned crustacean product caused by insufficient removal of blood
Softening
Blackening
Blue discoloration
Honeycomb
Halophilic bacteria will not grow below __ water activity
0.75
0.80
0.85
0.90
Any process of removal of moisture carried out by artificial means regardless of the climatic conditions.
Solar drying
Evaporation
Sublimation
Dehydration
Characterized by a slowly decreasing rate of drying after the water on or near surface has already evaporated.
Constant rate period
Thermal Arrest period
Falling rate period
Nucleation period
It is a comminuted, separated or fragmented meat, isolated from the fish bone.
Fish hydrolysates
Minced Fish
Surimi
Fish Meat
Functional properties of muscle proteins refer to the physical and chemical performances of a protein that allows protein molecules to interact among themselves and with their environment to produce or improve the quality and stability of the final meat product. Which of the following IS NOT a functional property of muscle proteins in meat and meat products?
Water holding capacity
Gelation
Emulsification
Juiciness
Minced fish processing aims for the maximum utilization of fish flesh for direct human consumption. Arrange the following methods in making surimi:
II-V-I-IV-III
II-IV-V-III-I
II-IV-III-V-I
II-V-III-IV-I
Which of the following statements correctly differentiate fish mince and surimi?
Surimi is the deboned and unwashed fish flesh from fillets or frames
Fish mince have higher concentration of myofibrillar proteins than surimi
Fish mince is a stabilized myofibrillar protein concentrate
Fish mince has poor frozen stability than surimi
Which of the following correctly describes the seafood ingredients added during surimi processing?
Frozen surimi from warm water species does not require the addition of sorbitol.
Starch is added to function as a cryoprotectant preventing protein denaturation during freezing conditions.
Sorbitol and sugar retain moisture, bind water and avoids release of water during cooking.
Salts make the surimi seafood whiter and glossier.
In low salt dried fish, reduction of water activity could also be achieved through the addition of sugars.
true
false
depending on the raw material
depending on the salting method
Which of the following seafood ingredients extracts myofibrillar proteins and enhances the flavor of surimi?
Egg white
Salt
Vegetable oil
Starch
The production of hot smoked products that are free of ___________ is a vital requirement for processors. It must not be present in a 25 gram food sample.
Staphylococcus aureus
Escherichia coli
Clostridium botulinum
Listeria monocytogenes
The advantage of drying fish are the following, except:
savings in space
weight savings during transport, storage and packaging
fish quality is preserved and microbial spoilage is reduced
lowering water activity using high-energy input
Which of the following freezing methods is not recommended for freezing surimi blocks?
Conventional plate freezer
Slow freezing
Quick freezing
Use of liquid nitrogen
The ___ step in surimi processing involves the removal of enzymes while the _____ step removes the elastin proteins resulting in bland tasting fish meat.
Refining; Washing
Leaching; Refining
Mincing; Pressing
Mixing; Leaching
The washing cycle affects the efficiency of the leaching step during surimi production. Which of the following procedures must be followed during the washing step to obtain good quality surimi?
More washing cycles is ideal to increase myofibrillar solubilization in water.
Water temperature during the washing step must be greater than 5°C
Wash water salinity must be less than 0.3%
pH of the water must be maintained at rigor fish muscle tissue pH
Dewatering allows the removal of water from the meat tissues after leaching by continuous operation with a screw press, hydraulic press, or centrifuge. Which of the following additives is added in the dewatering step to facilitate the removal of water, and help in the unfolding of protein structure to obtain surimi with better gel strength?
Salt
Sucrose
Sorbitol
Sodium tripolyphosphate
During the mixing step in the surimi process technology, cryoprotective agents are added to stabilize the product during storage at freezing conditions. Which of the following statements CORRECTLY describe the additives used in this step?
More sucrose and sorbitol are required when using tropical fish as raw material in surimi production
Polyphosphates improve the functional properties of surimi by enhancing its water holding capacity
Cryoprotectants such as sugar and sorbitol inhibit proteolytic enzyme activity during frozen storage
Egg whites and soy proteins slows down the formation of large ice crystals during freezing thus reducing protein denaturation in surimi
Are characteristics of good raw material for surimi processing, except:
Low price and highly available
High fat content
White color and has desirable odor
Good cooking tolerance
Surimi denaturation is caused by the following, except:
Excessively high temperatures or excessive time held at refrigerated temperatures
Generation or introduction of denaturants
Oxidation by excessive mechanical agitation in air, pro-oxidant compounds, or when proteins dehydrate (freezer burn)
Application of additives such as sugars
Functional properties of muscle proteins refer to the physical and chemical performances of a protein that allows protein molecules to interact among themselves and with their environment to produce or improve the quality and stability of the final meat product. Which of the following IS NOT a functional property of muscle proteins in meat and meat products?
Water holding capacity
Gelation
Emulsification
Juiciness
Which of the following statements correctly differentiate fish mince and surimi?
Surimi is the deboned and unwashed fish flesh from fillets or frames
Fish mince have higher concentration of myofibrillar proteins than surimi
Fish mince is a stabilized myofibrillar protein concentrate
Fish mince has poor frozen stability than surimi
Which of the following correctly describes a good raw material for surimi production?
High fat, low heme
Low price, high red meat
Low fat, white color
High red meat, high fat
Which of the following metallic contaminants in commercial surimi production are the most commonly used but also are the most difficult to detect?
Aluminum
Stainless steel
Ferrous
Lead
Which of the following metallic contaminants in commercial surimi production are the easiest to detect?
Aluminum
Stainless steel
Ferrous
Lead
Which of the following fish species develop tough texture during frozen storage of surimi products due to the high amounts of osmoregulation compound TMAO in their muscle?
Nemipterids
Sardines
Gadoids
Clupeids
Which of the following additives is added to surimi to induce the dissociation of actomyosin?
Sorbitol/sugar
Salt
Egg white
Polyphosphates
What is the desirable water content of surimi before blending with cryoprotectants?
95-95%
90-92%
80-84%
75-79%
Which of the following additives facilitate the removal of water during dewatering or dehydration of surimi?
Sodium chloride
Polyphosphates
Sorbitol
Egg white
Why is it that the salinity of water to be used during the washing step of surimi production must not exceed 0.30%?
It makes the surimi production costs higher.
It allows solubilization of myofibrillar proteins.
It prevents the inclusion of fish bones in the surimi.
It facilitates water addition during the freezing process.
Which of the following should be absent after the leaching or washing step?
Stroma proteins
Sarcoplasmic proteins
Myofibrillar proteins
Elastin
The ___ step in surimi processing involves the removal of enzymes while the _____ step removes the elastin proteins resulting in bland tasting fish meat.
Refining; Washing
Mincing; Pressing
Leaching; Refining
Mixing; Leaching
What role does cryoprotectant play in surimi production?
It enhances flavor
It extracts myofibrillar proteins
It retains and binds water
It prevents protein denaturation
How is surimi typically stored?
Frozen
Canned
Dried
Pickled
What is the main advantage of surimi as a seafood product?
Low cost
Increase nutrition
Lengthen product shelf life
Create versatile products
Which of the following is NOT a common product made from surimi?
Fish sticks
Fish cakes
Fish sauce
Imitation crab meat
Which of the following statements incorrectly describe myofibrillar proteins as a raw material for surimi production?
The solubility of myofibrillar proteins is decreased at ionic strength >0.3%.
Myofibrillar proteins from cold water species are less thermally stable than warm water species.
Myofibrillar proteins impact primarily on the sensory attributes relating to product texture.
Myofibrillar proteins includes myosin, actin, tropomyosin and troponin.
Cryoprotectants are added to surimi to:
Reduces protein denaturation
Increases hydration
Slows down the formation of large ice crystals
All of the above
A step in surimi processing that involves removal of fat, skin, blood, enzymes, water soluble protein, off odors, and natural flavors of fish, resulting in bland tasting fish meat
meat bone separation
mincing
leaching
mixing
Minced fish processing aims for the maximum utilization of fish flesh for direct human consumption. Arrange the following methods in making surimi:
II-V-I-IV-III
II-IV-V-III-I
II-IV-III-V-I
II-V-III-IV-I
Which of the following correctly describes the seafood ingredients added during surimi processing?
Frozen surimi from warm water species does not require the addition of sorbitol
Starch is added to function as a cryoprotectant preventing protein denaturation during freezing conditions
Sorbitol and sugar retain moisture, bind water and avoids release of water during cooking
Salts make the surimi seafood whiter and glossier
Which of the following seafood ingredients extracts myofibrillar proteins and enhances the flavor of surimi?
Egg white
Salt
Vegetable oil
Starch
Which of the following seafood ingredients extracts increase the whiteness of surimi seafood and prolongs the flavor release resulting to a more rounded flavor profile?
Egg white
Salt
Vegetable oil
Starch
Which of the following fish species are used as raw material for low grade surimi?
Alaska pollock
Threadfin bream
Pacific whiting
Pink salmon
Which of the following fish species are used as raw material for high grade surimi?
Japanese sardine
Pacific herring
Bigeye snapper
Peruvian anchovy
Which among the statements is true about the effects of can size to processing requirements?
Small containers require more heating due to a higher initial bacterial load.
Larger containers take longer to heat to lethal temperature than their smaller counterparts.
Small containers have bigger surface area for microorganisms.
Small containers take longer time to heat because of its large surface area.
___ is the time required for the survivor curve to traverse one logarithmic cycle. Also defined as an index of an organism's resistance to heat.
Processing time
D value
Z value
F value
When using conduction alone in canning, heat transfer through the fish is very slow at a processing temperature of 121°C and the fish nearest the walls of the container would be grossly overcooked. Which machine do fish canners use to increase in-can convection heat transfer rates?
Pressure cooker
Rotary retort
Autoclave
Torry kiln
Not all fish which are sealed into cans are heat processed. For the purpose of determining the degree of heat treatment which is needed to preserve food within a can, three pH groupings are recognized. Which of the following group support the growth of organisms like C. botulinum as well as the germination and growth of highly heat-resistant spores of Bacillus stearothermophilus, which cause flat -sour spoilage?
High-acid foods
Medium-low acid foods
Low acid foods
RTE foods
Which of the following is the most heat-resistant pathogen which could grow in the canned fish? Most fish canning processes are based on the elimination of their spores.
Clostridium botulinum
Saccharomyces cerevisiae
Aspergillus flavus
Staphylococcus aureus
The growth of thermophilic spores that might survive the usual heat processing during canning is prevented by immediate cooling and proper storage of canned products. At what temperature do canned products need to be stored to prevent the proliferation of surviving thermophilic anaerobes such as C. botulinum?
40-45°C
>45°C
35-40°C
<35°C
If a quantity of food in a can contained 100,000 organisms and it received heat for a time equal to four D values, then it would still contain ____ surviving organisms.
10
100
1000
10000
To ensure the removal of spores, it is necessary to process until <1 spore remains viable at the end of the process (Ns). The initial number of spores (N0) is measured at 1050/g of food. The measured D121.1 value is 1.5 minutes. Calculate the processing time (t) needed to achieve the above condition. Use the formula:
3.5 minutes
4.5 minutes
5.5 minutes
6.5 minutes
Good characteristics of food containers for thermal processing, except:
Capable of being hermetically sealed to prevent entry of microorganisms
Impermeable to liquids and gases, including water vapor
Maintain the aerobic state for biological safety
Physically protect the contents against damage during transportation
Factors to be considered in deciding the extent of heat treatment, except:
pH of the food
Filling method
Thermo-physical property, size and shape of container
Heat resistance of target organisms
Why is it necessary to cool canned products immediately and rapidly after subjecting them to thermal processing?
To stop the cooking process thereby preventing over heating or burning of the product
To prevent germination of thermophilic bacteria that has survived the heat treatment
To prevent curd formation and honeycombing of food contents
To prevent the contents from sticking to the side of the can
Which of the following correctly describes thermal processing of food products?
High-temperature-long-time heating treatments are used for heat-sensitive foods
The lower the temperature during thermal processing, the less time is required for microbial destruction
Shorter times of heat treatment favor food quality retention
Pasteurization uses high temperatures of 135-150°C for short times (few seconds)
Glass-like crystals observed in marine canned foods
Curd formation
Histamine formation
Struvite formation
Honeycomb
A can defect wherein a can bulged from one end which if forced back into normal position, the opposite end bulges.
Swell
Flipper
Springer
Bulging
Which of the following thermal processing methods inactivates the indigenous food enzymes and reduces the initial microbial load of the product by placing it in direct contact with hot water or live steam?
Blanching
Blanch Pasteurization
Flash Pasteurization
UHT
The following statements about the heat resistance of microorganisms and their spores are true, except:
Organisms suspended in oil or fat are difficult to destroy by heat due to poor heat conductivity of oil
At lower temperatures, spores are less sensitive to the inhibitory substances.
Most spore-bearing organisms have maximum resistance to heat if the medium is in the region of neutrality.
Microbial spores produced in pasteurized or sterilized meats are less resistant than spores grown in raw meat.
Which of the following statements correctly describe thermal processing?
High acid food such as pickled products require full sterilization process to destroy Clostridium botulinum spores
Mesophilic spore formers such as Bacillus spp. are destroyed by relatively mild heat (<65 °C)
Addition of solute increases the water activity of the food, resulting in increased heat sensitivity of bacterial spores
If a microorganism population is destroyed in 6 mins at 121°C, then the heat treatment was equal to an Fo value of 6
The more rapidly a canned product can be heated to a lethal temperature, the faster will the microbial contaminants be killed. Which of the following correctly differentiate conduction and convection heating conditions?
In natural convection, the heated portion of food becomes heavier in density and sinks, setting up circulation within the can
In conduction heating, the cold point is somewhat below the dead center of the can
None of the above
In forced convection, food does not move in the can and there is no circulation to stir hot food with cold food
Which of the following microorganisms is an anaerobic thermophile that causes sulfide stinker spoilage in canned products? They produce hydrogen sulfide in the product, resulting in a foul odor that resembles the odor of rotten eggs.
Desulfotomaculum nigrificans
Bacillus stearothermophilus
Clostridium thermosaccharolyticum
Clostridium botulinum
Canned food sterilization processes are specifically designed so as to eliminate the possibility of any spores of C. botulinum surviving. Which of the following statements incorrectly describe C. botulinum?
They produce spores that are heat-resistant and cannot be killed simply by boiling
C. botulinum toxin is heat sensitive and heating at 80°C for 30 minutes or 100 °C for 10 minutes will destroy the active toxin
C. botulinum is a thermophilic spore former
C. botulinum is an anaerobic, spore-forming bacterium that produces a neurotoxin
Exhausting removes the air present in the product as well as in the container producing a partial vacuum in the headspace of the can. Which of the following IS NOT a reason why the exhausting step is done during the canning process?
Exhausting reduces chances of distortion in cans by preventing the expansion of headspace gases
Exhausting reduces oxidation of contents
Exhausting reduces the internal corrosion of the container
Exhausting restricts the growth of anaerobic organisms
Which of the following heat sterilization methods is ideal for heat-sensitive foods?
In-package pasteurization
Direct flame sterilization
Aseptic Packaging
Use of agitating retorts
Which of the following problems in canned foods refer to the presence of a soft white or stiff gray coagulated mass on the surface of the flesh? It occurs in canned mackerel, tuna, milkfish, and other fish due to the use of less fresh fish as raw material, or inadequate brining and precooking.
Curd Formation
Struvite Formation
Honeycombing
Blackening of meat
Reason/s for the exhausting step in canning, except:
Produce partial vacuum in the headspace of the can
Lessen the strain on the can during heat processing
Reduce anaerobic microorganisms
Reduce internal corrosion of the container
Also called the thermal process lethality time.
Processing time
D value
Z value
Fο value
A technical problem in canned crustacean product caused by insufficient removal of blood
Softening
Blackening
Blue discoloration
Honeycomb
Which of the following is the most heat-resistant pathogen which could grow in the canned fish? Most fish canning processes are based on the elimination of their spores.
Clostridium botulinum
Saccharomyces cerevisiae
Aspergillus flavus
Staphylococcus aureus
Which of the following is considered the most common type of spoilage that is implicated in food poisoning attributed to canned food? This happens when un-chlorinated cooling water that contains viable microorganisms is pulled through the still molten double seams during cooling.
Spoilage due to peaking
Leaker spoilage
Spoilage due to panneling
Ullage
One of the technical problems during canning is adhesion where fish meat coagulated by heat, sticks to the inner side of the can. Which of the following steps prevent fish adhesion in canned products?
Soak raw meat in brine for 20 minutes before filling into cans.
Do not use raw or previously frozen fish when canning.
Moisten the inside of the can with distilled water
Why is it necessary to cool canned products immediately and rapidly after subjecting them to thermal processing?
To prevent curd formation and adhesion of fish meat to the can.
To prevent germination of thermophilic bacteria that has survived the heat treatment.
To stop cooking process thereby preventing over heating or burning of the product.
Which of the following is not an advantage of packaging fish products in clear glass jars?
It is impermeable to gases and vapors, so it maintains product freshness for a long period of time without impairing taste or flavor.
It requires less labor in arranging fish contents and less transport costs than using tin cans.
It has the ability to withstand high processing temperatures making it useful for heat sterilization of both low- acid and high-acid foods.
It is rigid, provides good insulation, and can be produced in numerous different shapes
Which of the following processes is not included in the canning method?
Descumming
Brining
Exhausting
Sealing
Which among the statements is true about the effects of can size to processing requirements?
Small containers require more heating due to a higher initial bacterial load.
Larger containers take longer to heat to lethal temperature than their smaller counterparts.
Small containers have bigger surface area for microorganisms.
Small containers take longer time to heat because of its large surface area.
Which of the following is not a thermophilic spore former?
Bacillus sterothermophilus
Clostridium thermosaccharolyticum
Desulfomotomaculum nigrificans
Bacillus polymyxa
Good characteristics of food containers for thermal processing, except:
Capable of being hermetically sealed to prevent entry of microorganisms
Impermeable to liquids and gases, including water vapor
Maintain the aerobic state for biological safety
Physically protect the contents against damage during transportation
Factors to be considered in deciding the extent of heat treatment, except:
Heating condition
Quality of raw materials
Thermo-physical property of food
None of the above
Retort pouches are made from different films or layers generally consisting of _______ film or a polyolefine such as ________.
Polypropylene/Polyethylene
Polyester/Polypropylene
Polyethylene/Polypropylene
Aluminum/Polyester
Which of the following correctly describes thermal processing of food products?
High-temperature-long-time heating treatments are used for heat-sensitive foods
The lower the temperature during thermal processing, the less time is required for microbial destruction
Shorter times of heat treatment favor food quality retention
Pasteurization uses high temperatures of 135-150°C for short times (few seconds)
Struvite are glass-like crystals observed in marine canned foods. What causes this defect in canned foods?
Sodium hexametaphosphate
EDTA
Magnesium ammonium phosphate
Citric Acid
A can defect wherein a can has a normal appearance, but one end flips out when the can is struck against a solid object but snaps back to the normal under light pressure.
Swell
Flipper
Springer
Bulging
Which of the following thermal processing methods is described when food is sterilized or commercially sterilized outside of the can and then placed in sterile containers that are subsequently sealed in a sterile environment?
HTST pasteurization
Blanch Pasteurization
Aseptic Packaging
Hot Pack or fill
The following statements about the heat resistance of microorganisms and their spores are true, except:
Organisms suspended in oil or fat are difficult to destroy by heat due to poor heat conductivity of oil
At lower temperatures, spores are more sensitive to the inhibitory substances.
Most spore-bearing organisms have maximum resistance to heat if the medium is in the region of neutrality.
Microbial spores produced in pasteurized or sterilized meats are more resistant than spores grown in raw meat.
Which of the following statements correctly describe thermal processing?
Low acid food such as fish products require full sterilization process to destroy Clostridium botulinum spores
Mesophilic spore formers such as Bacillus spp. are destroyed by relatively mild heat (<25 °C)
Addition of solute increases the water activity of the food, resulting in increased heat sensitivity of bacterial spores
If a microorganism population is destroyed in 6 mins at 121°C, then the heat treatment was equal to an Fo value of 121°C
The more rapidly a canned product can be heated to a lethal temperature, the faster will the microbial contaminants be killed. Which of the following correctly differentiate conduction and convection heating conditions?
In natural convection, the heated portion of food becomes lighter in density and floats, setting up circulation within the can
In conduction heating, the cold point is somewhat below the dead center of the can
At the same temperature, heating time is lesser in forced than natural convection.
Food does not move in the can and there is no circulation to stir hot food with cold food in forced convection
Which of the following microorganisms is an anaerobic thermophile that causes sulfide stinker spoilage in canned products? They produce hydrogen sulfide in the product, resulting in a foul odor that resembles the odor of rotten eggs.
Desulfotomaculum nigrificans
Bacillus stearothermophilus
Clostridium thermosaccharolyticum
Clostridium botulinum
Canned food sterilization processes are specifically designed so as to eliminate the possibility of any spores of C. botulinum surviving. Which of the following statements incorrectly describe C. botulinum?
They produce spores that are heat-resistant and cannot be killed simply by boiling
C. botulinum toxin is heat sensitive and heating at 80°C for 30 minutes or 100 °C for 10 minutes will destroy the active toxin
C. botulinum is a thermophilic spore former
C. botulinum is an anaerobic, spore-forming bacterium that produces a neurotoxin
Exhausting removes the air present in the product as well as in the container producing a partial vacuum in the headspace of the can. Which of the following IS NOT a reason why the exhausting step is done during the canning process?
Exhausting reduces chances of distortion in cans by preventing the expansion of headspace gases
Exhausting reduces overcooking of contents
Exhausting reduces the internal corrosion of the container
Exhausting restricts the growth of aerobic organisms
Which of the following heat sterilization methods is the most ideal for heat-sensitive foods?
In-package pasteurization
Direct flame sterilization
Aseptic Packaging
Use of agitating retorts
Which of the following problems in canned foods refer to the presence of a soft white or stiff gray coagulated mass on the surface of the flesh? It occurs in canned mackerel, tuna, milkfish, and other fish due to the use of less fresh fish as raw material, or inadequate brining and precooking.
Curd Formation
Struvite Formation
Honeycombing
Blackening of meat
A defect in smoked fish characterized by soft, mushy, or crumbly texture may indicate decomposition of the product.
Case hardening
Honeycomb
Curd formation
Struvite formation
The more rapidly a canned product can be heated to a lethal temperature, the faster will the microbial contaminants be killed. Which of the following CORRECTLY differentiate conduction and convection heating conditions?
In food heated by convection, the cold point is located in the very center of the can.
In conduction heating, the cold point is somewhat below the dead center of the can.
None of the above
In natural convection, the heated portion of food becomes heavier in density and sinks, setting up circulation within the can.
Which of the following microorganisms is an anaerobic thermophile that causes sulfide stinker spoilage in canned products? They produce hydrogen sulfide in the product, resulting in a foul odor that resembles the odor of rotten eggs.
Desulfotomaculum nigrificans
Bacillus stearothermophilus
Bacillus subtilis
Clostridium botulinum
Blackening in canned shrimp and crab is caused by _______.
Hydrogen sulfide
Trimethylamine
Ferrous sulfide
Tin
Composition of tin cans:
95% steel, 5% tin
99% steel, 1% tin
90% steel, 9% aluminum, 1 % tin
98% steel, 1% lead, 1% tin
Which of the following is also called flash pasteurization?
HTST
Holder Pasteurization
UHT
LTST
Which of the following methods produce a commercially sterile product in which bacterial growth will not occur under normal storage conditions, but not severe enough to cause chemical changes that result in an unacceptable flavor, color, and nutritive loss?
HTST
Holder Pasteurization
UHT
LTST
Which spore forming anaerobic group are commonly found in human and animal intestines, associated with spoilage of low acid canned foods?
Bacillus
Staphylococcus
Clostridium
Listeria
Which of the following heating conditions dominate in solid canned foods like canned tuna-solid pack?
Conduction
Convection
Radiation
Conduction and convection
Which of the following correctly describe the effect of the container shape and material to the extent of heat processing?
If cans are heated from the outside, the larger the can, the longer it will take to heat the center portion of the can to the designed temperature.
Thin flexible pouches allow faster heat penetration into the cold center when compared to a cylindrical shape of a can.
Metal cans transfer more heat readily than plastic cans resulting in shorter processing times.
Which of the following is not an objective of canning?
Preservation
Product safety
Profitability
Protection
The seam joining the can end and the body is known as ________.
Hermetic seam
Double Seam
Cross Seam
Seamless
The heat processing during canning is aimed at destroying the spores of:
Bacillus cereus
Bacillus polymyxa
Clostridium thermosaccharolyticum
Clostridium botulinum
It involves placing of fish in the freshest possible condition into the can, removal of air by heat treatment, hermetically sealing the lid and sterilizing the fish by further processing
Canning
Blanching
Sterilization
Pasteurization
Which of the following heat processing methods eliminates temperature gradients between the surface and center of food masses since its penetration can generate heat throughout the food mass simultaneously?
Retort processing
Hot pack
Microwave heating
Aseptic packaging
Which step immediately follows heat processing during canning?
Exhausting
Sealing
Cooling
Steaming
