QUIZ 2_FREEZING

What is the freezing point of fish?

• 28 degrees fahrenheit

• 38 degrees fahrenheit

• 26 degrees fahrenheit

• 32 degrees fahrenheit

Which of the following does not belong to the group?

• Period of thermal arrest

• Critical Zone

• Removal of Heat

• Crytallization of water

This freezing system is mainly used for producing very high value and specialized IQF products.

• Spray/Immersion Freezers

• Contact Plate Freezer

• Air Blast Freezer

• Brine Freezer

Pre- freezing treatment involves iced water or chilled seawater can be used to lower the temperature of the fish to or close to 0 ˚C at what ice:water ratio?.

• 2:1

• 1:2

• 1:1

• 1:3

The following are benefits of glazing, except:

• rehydration

• increased oxidation

• minimized rancidity

• lengthens shelf-life

The following are factors to consider in Freezing Good Quality Frozen Fishery Products, except:

• Glazing

• Method of Freezing

• Temperature

• None of these

This damage is due to excessive drying resulting to matt (white patches on the surface of frozen fish)

• Freezer Burn

• Dehydration

• Protein Denaturation

• Lipid Changes

Dielectric thawing takes only _______ of the time for air or vacuum thawing

• 10%

• 20%

• 15%

• 25%

Frozen tuna or bonito becomes dark brown or dark red during cold storage due to oxidation of ___________ in the blood

• myoglobin

• melanosis

• hemoglobin

• trimethylamine oxide (TMAO)

The browning or blackening of frozen shrimps and prawns

• enzymatic discoloration

• oxidation of tyrosine

• All of these

• melanosis