Q1. In cold smoking of fish, first, a temperature of _____ is raised from a smokeless fire.

1. 25℃
2. 38℃
3. 47℃
4. 53℃

ANSWER – B. 38℃

• Explanation: A temperature of 38°C is initially raised from a smokeless fire in the cold smoking of fish. Following this, cold smoke with a temperature below 28°C is circulated past the fish. When it comes to hot smoking, a powerful fire creates a temperature of roughly 130 degrees Celsius. After that, you’ll smoke at a temperature of 40 degrees Celsius. The smoke must be thick and moist.

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Q2. ______ is a systematic scoring system, for the freshness of fish, based on an objective sensory assessment method.

1. Paired comparison
2. Torry scoring system
3. Triangle test
4. Quality index method

ANSWER: B. Torry scoring system

• Explanation: The Torry Freshness Score is a systematic grading system for the freshness of fish that originated in the United Kingdom and is based on an objective sensory assessment approach. To determine the condition of freshness, the tester(s) will sniff the fish gill scent. Fish are rated on a scale of 0 to 10 on a numeric scale. For newly caught fish, a score of 10 is the greatest, a score of 7 is neutral, a score of 6 is ‘borderline,’ and a score of 3 or below is deemed ruined.

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Q3. The term white fish meal is reserved for a product containing not more than _____ % oil.

1. 4
2. 6
3. 11
4. 17

ANSWER: B. 6

• Explanation – The term “fish meal” refers to a product made by drying, grinding, or otherwise processing fish or fish waste with no additional ingredients. The term “white fish meal” refers to a product made from white fish or white fish waste, such as filleting offal, that has less than 6% oil and less than 4% salt.

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Q4. The technology, which combines moderate heat with ultrasound treatment is a potential alternate processing technique to enhance the inactivation of enzymes and microbial population, is known as?

1. Pascalization
2. Ultrasonication
3. Thermosonication
4. Thermopascalisation

ANSWER: C. Thermosonication

• Explanation: Thermosonication (TS) is a technique that combines ultrasound with heat. Ultrasound and mild heat are applied to the product at the same time. This approach is more effective than heat alone at inactivating bacteria. Lower process temperatures and processing times are necessary when thermosonication is utilized for pasteurization or sterilization to attain the same lethality levels as traditional procedures.

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Q5. In dry salting method, the salt is applied in between the layers of fishes in the proportion of _______ salt to fish.

1. 1:3 to 1:8
2. 1:1 to 1:2
3. 1:2 to 1:4
4. 1:4 to 1:6

ANSWER: A. 1:3 to 1:8

• Explanation – The fish is first coated with salt and then stacked in layers in tubs and cemented tanks during the dry salting process. Between the layers of fish, salt is added in the ratio of 1:3 to 1:8 salt to fish. The ratio of salt to fish varies depending on the kind of fish since oily species require more salt. The fish are removed from the tubs after 10 to 24 hours, cleaned in salt brine, and dried in the sun for 2 or 3 days. Large fish lose around a third of their dressed weight, whereas little fish lose about half.

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