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The canning process in which the release of gases from fish tissue and inhibit
enzymatic reactions is achieved by the process called

A) Double seaming
C) Blanching

The preservative value of smoking is characterized by the

present in the woods.

A) Phenolic B) Resinous

B) Sodium sulphate
D) Pressure steaming

content

C) Carbon dioxide 0) Acidic

The transportation of frozen fish by air Cargo is done by using

A) Liquid nitrogen
C) Solid carbon dioxide

Sorbic acid is used as a preservative to protect the fish

A) Bacterial spoilage
C) Rancidity

B) Air blast freezing
D) Brine freezing

rom
B) Glazing

D) Fungal spoilage

The compound responsible for the foul odour due to spoilage of marine fish

A) Trimethylamine
C) Ammonia

Onset of rigor mortis the changes of the mu
A) ATP hydrolysis
C) Creatine phosphate

Which amino acid is responsible for meaty ரி
A) Tryptophan B) Histidine

8) Trimethy!
D) Pyridine

871೧6 oxide

5016 texture is due to
B) Trimethylamine
D) Autolysis

javour in scombroid fishes ?
C) Lysine D) Leucine

11101885 has been prepared as a byproduct from

A) Fish scale B) Fish skin

What is the ‘pit curing’ of fish ?
A) Wet salting B) Steam drying

C) Air bladder D) Fish Roe

C) Freeze drying D) Hot smoking

Which of the following is not a descriptive test for quality assessment of raw fishes ?

A) Market test
C) Triangle test

-7-

B) Ranking method
D) Quality index method