Introduction to Post-harvest Fisheries & Fish as Raw Material

Introduction to Post-harvest Fisheries & Fish as Raw Material

University

55 Qs

quiz-placeholder

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Introduction to Post-harvest Fisheries & Fish as Raw Material

Introduction to Post-harvest Fisheries & Fish as Raw Material

Assessment

Quiz

Other

University

Hard

Created by

Jennylyn Tapar

Used 3+ times

FREE Resource

55 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Blocks of skeletal muscle tissue arranged in sequence.

Myocommata

Myotomes

Myosepta

Septum

2.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Color of fish muscle caused by abundant myoglobin.

Black muscle

Pink muscle

White muscle

Red muscle

3.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

The percentage composition of the four basic constituents: water, protein, fat and ash

Proximate Composition

Microbial Composition

Nutrient Composition

Crude Ash

4.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What is the water content of a fish?

60-80%

40-60%

80-90%

95%

5.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

A fish with 15-20% protein and 5-15% fat.

Low oil -low protein

High oil - low protein

Low oil - high protein

Medium oil - high protein

6.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Prolonged frozen or chilled storage can reduce the protein’s water-holding capacity.

TRUE

FALSE

7.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Water-soluble proteins and constitute between 20-30% of total protein content of fish.

Sarcoplasmic

Myofibrillar

Stroma

Actomyosin

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