DAENG
Salt penetration and the removal of water from the fish are influenced by a number of factors. Which of the following is not true about salt penetration?
a. the higher the fat content, the slower the salt uptake
b. the thicker the flesh, the slower the diffusion of salt to the center
c. the purer the salt, the slower the salt penetration
d. the fresher the fish, the more slowly salt will be taken up
e. salt uptake is faster at higher temperatures but the rate of bacterial spoilage is accelerated
c. the purer the salt, the slower the salt penetration
At which level of fish’s moisture content does the growth of many spoilage organisms is being prevented?
a. 5%
b. 10%
c. 15%
d. 20%
e. 25%
c. 15%
To measure 20% (1:4 ratio) 1 part salt to 4 parts water, the following must be prepared.
a. 200 grams salt, then 800mL water
b. 250 grams salt, then 750mL water
c. 100 grams salt, then 900mL water
d. 200 grams salt, then 900mL water
a. 200 grams salt, then 800mL water
Water Activity is defined as the ratio of the vapor pressure in the product to that of pure water. At which level of water activity in fish does most halophilic bacteria stop to grow?
a. 0.9% b. 0.8%
c. 0.75% d. None of these
c. 0.75%
What is the safe moisture content for dried fish?
a. 20% b. 25%
c. 75% d. 80%
a. 20%
What is the recommended maximum moisture content of tuyo?
a. 15% b. 10% c. 25%
d. 40% e. 50%
d. 40%
This method of salting is carried out by rubbing fish with salt just before packing and each layer of fish is sprinkled with salt.
a. Dry Salting
b. Wet Salting
c. Kench Process
d. Both a and c
e. Letter A only
d. Both a and c
Bacteria that initiated the fermentation process of burong bangus, and generally persisted up to the final stage of the process.
a. Streptococcus b. Pediococcus c. Leuconostoc d. Lactobacillus
a. Streptococcus
Bacteria which predominated on the concluding stages of burong bangus.
a. Streptococcus b. Pediococcus
c. Leuconostoc d. Lactobacillus
d. Lactobacillus
Which does not belong to the group?
a. Patis b. Bagoong c. Binoro d. None of these
c. Binoro
Which does not belong to the group?
a. Manchao b. Nga-pi
c. kecap ikan d. Nouc-mam
a. Manchao
How does Relative Humidity affect the smoking process?
a. High RH does not favor absorption of smoke and slows drying
b. High RH favors absorption of smoke but slows drying
c. High RH does not favor absorption of smoke and hastens drying
d. High RH favors absorption of smoke and hastens drying
b. High RH favors absorption of smoke but slows drying
This phase starts when the water on or near the surface of the fish has initially evaporates.
a. Constant Rate Period c. Falling Rate Period
b. Rising Rate Period d. Evaporating Rate Period
a. Constant Rate Period
The phase in drying in which the water on or near the surface of the fish evaporated.
a. Constant Rate Period c. Falling Rate Period
b. Rising Rate Period d. Evaporating Rate Period
c. Falling Rate Period
Pure common salt is composed of 99.9% Sodium chloride (NaCl); however, many commercial salts contain number of impurities which may include sand and mud, and magnesium, calcium chlorides, sulfates, carbonates, copper and iron. These impurities might cause the following problems, except:
a. Encourages the development of rancidity particularly in fatty fish
b. Can result to unsightly yellowish or brownish in color of fish
c. Can cause severe salt burn
d. Can cause wetness of salt when there is high relative humidity
e. None of the above
c. Can cause severe salt burn
In Post-Harvest Fisheries, the principle is trash in trash out. What does it mean?
a. No preservation and processing method can improve the quality of deteriorated fish
b. Poor quality raw material can be improved by processing
c. Trashed fish can be used as raw material for fish meal
d. Poor quality raw material can produce good quality finished product
a. No preservation and processing method can improve the quality of deteriorated fish
Which of the following is not an indicator of a fresh fish?
a. Gills have seaweedy odor
b. Eyes are bulging and protruding
c. very soft flesh
d. Scales adhere strongly
c. very soft flesh
The following are characteristics of fish why it spoils faster, except:
a. due to its nature of habitat where it lives
b. due to its principal component
c. due to its shape and size
d. none of the above
d. none of the above
Bacterial load of a spoiled fish.
a. 10⁵ - 10⁶ cfu0/g b. 10⁷ – 10⁸ cfu/g c. 10² – 10⁴ cfu/g d. 10⁶ – 10⁸ cfu/g
b. 10⁷ – 10⁸ cfu/g
Fish oil may deteriorate before and during processing or during storage as caused by several reactions, chemical (rancidity), biochemical (enzymatic), and microbial. This may lead to loss of vitamin A potency and development of off-flavors. The following may be used as antioxidants for fish oil, except:
a. Tocopherols c. Ascorbic Acid
b. Phosphatides d. Potassium Sorbate
e. None of the Above
d. Potassium Sorbate
Which of the impurities in salt encourages the development of rancidity particularly in fatty fish that can result to unsightly yellowish or brownish color in the finished product?
a. Iron (>30ppm) b. Magnesium (>20ppm) c. Sodium (>0.5ppm) d. Sulfates (0.1ppm)
a. Iron (>30ppm)
Sea urchin which have commercial value.
a. Crassostrea iredalei
b. Tripneustis gratilla
c. Holothuria nobilis
d. Holothuria scabra
b. Tripneustis gratilla
The EPA and DHA are two of the seven omega-3 fatty acids which are not found in beef, pork nor any vegetables. These refer to:
a. Eicosapentatonic Acids and Ducosahexenoic Acids
b. Eicosapentaenoic Acids and Docosahexaenoic Acids
c. Eicosahexaenoic Acids and Docosapentaenoic Acids
d. Eicosapentaenoic Acids and Ducosapentaenoic Acids
b. Eicosapentaenoic Acids and Docosahexaenoic Acids
In the Philippines, approximately 25% of the fish is lost in the entire supply chain of each commodity. Existing practices in each of the steps of any fishery supply chain both from capture and aquaculture sub-sectors can potentially contribute to losses. What type of losses may occur when there is spoilage of wet and processed fish, infestation, weight loss, and inferior finished products due to decrease in the amount of nutrients caused by improper handling and inappropriate processing and preservation conditions, that may also cause the rejection in the export market.
a. Physical or Material Losses
b. Nutritional Losses
c. Monetary-value losses
d. All of the Above
d. All of the Above
Which of the following is not true?
a. The larger the surface exposed to drying air, the faster the evaporation of moisture.
b. The humidity of the air influences the drying rate by limiting the amount of water the air can absorb.
c. The drying temperature affects the rate of the heat transfer and the relative humidity.
d. The thicker the fish, the faster is the drying rate.
e. None of the above
d. The thicker the fish, the faster is the drying rate.