Q1. Dressing operations of the fish catch include?

1. Deheading
2. Bleeding
3. Gutting
4. All of the above

ANSWER – 4. All of the above

• Explanation: Deheading, bleeding, and gutting are among the catch’s dressing operations. This must be done as quickly as feasible without causing major bacterial contamination. Several spoilage bacteria are abundant in the gills and viscera. As a result, removing the gills and viscera before preserving and storing the fish is recommended whenever possible.

READ MORE – FOOD TECHNOLOGY (13/08/2021)

Q2. In __________ , the cleaned fish are put in the previously prepared concentrated salt solution.

1. Dry salting
2. Wet salting
3. Smoking
4. Both A and B

ANSWER: 2. Wet salting

• Explanation: In the process of wet salting. The cleaned fish is placed in a strong salt solution that has been prepared ahead of time. It’s stirred every day until it’s ready to be picked. Longitudinal slits are cut into the flesh of huge fish to allow the salt to penetrate. The salty water that pours out of the fish is allowed to drain after it has been pickled for 7-10 days. This can be kept for 3-4 months in the refrigerator.

READ MORE – FOOD TECHNOLOGY (23/08/2021)

Q3. _________ eliminates all chance of denaturation in fish.

1. Smoking
2. Salting
3. Freeze-drying
4. Cleaning

ANSWER: C. Freeze-drying

• Explanation – Freeze drying is a type of deep freezing that eliminates the possibility of denaturation. The deep-frozen fish is dried by direct sublimation of ice to water vapor without any melting into liquid water at -20°C. The frozen fish is heated to 140 degrees in a vacuum chamber to achieve this. After that, the fish is dried and boxed or canned. In terms of appearance, flavor, color, and quality, the product is quite new.

READ MORE – FOOD TECHNOLOGY (03/09/2021)

Q4. __________ is the period before slaughter when animals are rested to improve the meat quality.

1. Ante-Mortem Inspection
2. Detailed clinical examination
3. Pre-slaughter rest
4. None of the above

ANSWER: 3. Pre-slaughter rest

• Explanation: Pre-slaughter rest is the time before slaughter when animals are rested to improve meat quality and reduce the risk of gastrointestinal bacteria contamination. Fatigue during pre-slaughter repose may harm the animals’ protective capabilities (poor immunity), allowing bacteria, particularly E Coli, to quickly penetrate the mucosal membrane of the intestine into the bloodstream and then into the organs.

READ MORE – FOOD TECHNOLOGY (13/07/2021)

Q5.  __________ is a process to inactivate animals so that it is not able to move.

1. Slaughtering
2. Stunning
3. Striking
4. Evisceration

ANSWER – 2. Stunning

• Explanation – Stunning is a method of immobilizing animals so that they are unable to move. With huge animals, it is an unavoidable procedure. Stunning guarantees that the animal is knocked out before being slaughtered, removing any pain, suffering, or stress from the process. Pre-slaughter stunning is required by law in many nations. It’s important not to harm the heart, and it should continue to work normally to ensure complete bleeding and greater meat quality.

READ MORE – FOOD TECHNOLOGY (12-09-2021)