List of top Fisheries Science Questions on Fish Processing asked in ICAR AIEEA (PG)

Which preservative is commonly used in fish curing?
Who is known as the Father of Fisheries Science in India?
The gear most commonly used both in marine and inland waters throughout the world is
Which of the following is marine borer?
One nautical mile is equivalent to
Ratio between length of head rope and length of webbing
Beche-de-mer is byproducts prepared from:
The simplified International Standard Statistical Classification of Fishing Vessels by Vessel Types (ISSCFV) of FAO is based on
Seasoning of the wood for boat building should bring the moisture content in the range of
Fish suction pumps are used in
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). Ceruloplasmin & (I). Antioxidant
(B). Carnosine & (II). Enzyme
(C). Sodium Benzoate & (III). Ferroxidase
(D). Phospholipases & (IV). Antifungal agent

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

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
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 ___________
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