List of top Fisheries Science Questions on Fish Processing

One nautical mile is equivalent to

Which of the following is marine borer?

Ratio between length of head rope and length of webbing

The gear most commonly used both in marine and inland waters throughout the world is

The simplified International Standard Statistical Classification of Fishing Vessels by Vessel Types (ISSCFV) of FAO is based on

Fish suction pumps are used in

Beche-de-mer is byproducts prepared from:

Seasoning of the wood for boat building should bring the moisture content in the range of

In commercial tuna pole and line operation, following type of hooks are used:

__________ is an example of marine wood borer.

The process of orderly removal of moisture from the timber before wooden boat preparation is called as?

Match List-I with List-II
{|l|l|} List-I & List-II
(A). Pla-ra & (I). Fish sauce
(B). ngapi & (II). Cooked Marinate
(C). Paksiw & (III). Lactic acid fermented product
(D). Nuoc-mam & (IV). Paste fishery product

Match List-I with List-II
{|l|l|} List-I & List-II
(A). Ceruloplasmin & (I). Antioxidant
(B). Carnosine & (II). Enzyme
(C). Sodium Benzoate & (III). Ferroxidase
(D). Phospholipases & (IV). Antifungal agent

Recommended gas mixture for retail packing of fatty and smoked fish

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Transition metals are key components of many enzymatic and non-enzymatic catalysts.
Reason (R) : Iron is the only transition metal in seafood

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Mucus of postmortem fish contains albumins, lipoids and phosphatides
Reason (R) : Mucus of postmortem fish is not suitable for growth of microorganisms

Given below are two statements:
Statement (I): Reduction of pH during spoilage reduces water holding capacity of proteins
Statement (II): pH does not have any role in changes occurring in properties of proteins and enzymes

Given below are two statements:
Statement (I): Fermentation of fish protein by lactic acid bacteria makes it more digestible in the product
Statement (II): Fermentation produces a beneficial antibacterial effect, reduce lipid oxidation, and enhances flavour and taste

Application of layer of ice to the frozen fish as surface coat to prevent freeze dehydration is called

The oleoresinous lacquer added with zinc oxide in can making is called

When pre-rigor fish are frozen, the following ions are released into sarcoplasmic reticulum at high concentration causing thaw rigor

The Nutrients that are least affected during irradiation of fishery products is/are

Formation of aflatoxins in smoked fish is due to the action of ___________