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029/22

Select the end product of enzymatic breakdown of adenosine triphosphate in fish
muscle after death.

A) inosine B) hypoxanthine C) uric acid D) creatine

Fishy smell in marine fish is due to the compound
A) trimethyl amine oxide B) creatine
C) inosine monophosphate D) hypoxanthine

Peroxide value indicates which kind of spoilage in fish ?
A) enzymatic B) microbial C) oxidative D) physical

Microbial spoilage of fish under cold conditions is generally caused by the genus

A) Salmonella sp. B) Bacillus sp.

C) Acinetobacter sp. D) Staphylococcus sp.

‘K’ value of fish is used for the accurate prediction of which among the given spoilage ?
A) microbial spoilage B) enzymatic spoilage

C) oxidative spoilage D) all three

The NPN content is more in elasmobranchs than in teleosts due to the high amount
of which of the following compounds ?

A) Urea B) Purine C) Pyramidine D) TMA

Given below is the breakdown process of fish during rigor mortis. Select the missing
intermediate compounds.

proteins - proteoses -> .......... ‏جه‎ polypeptides > ................ 3 Ammonia
A) Peptones and uric acid B) Peptides and uric acid
C) Peptides and ketones D) Peptones and amino acids

In Colombo curing, which chemical acts as preservative ?
A) Citric acid B) Acetic acid C) Tartaric acid D) Lactic acid

Which of the following statement is/are correct about drying of fish ?

i. The lower the relative humidity, the greater the drying rate.

ii. Rotary drum dryer is suitable for drying big fishes.

ii. Dun spoilage is caused by halophilic bacteria.

iv. Rancidity is a defect found in dried fish

A) only i and iv B) only i and iii C) ೦೧0/1 ॥ ೩೧೮ 1/ 0) onlyiii andiv

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