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- Question
The chief spoilage organisms on smoked fish are
Options- A. molds
- B. bacteria
- C. both (a) and (b)
- D. fungi
- Correct Answer
- molds
- 1. The favouring conditions for floaters is
Options- A. high intial amounts of salt
- B. thick skin that does not allow gas to diffuse out
- C. both (a) and (b)
- D. none of these Discuss
- 2. An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of
Options- A. Leuconostoc
- B. Pediococcus cerevisiae
- C. both (a) and (b)
- D. none of these Discuss
- 3. Hollow pickles are obtained as a result of
Options- A. loose packing in the vat
- B. too strong or too weak brine
- C. both (a) and (b)
- D. none of these Discuss
- 4. Black kraut is caused by
Options- A. the plant enzymes
- B. the micro-organisms
- C. the combined actions of plant enzymes and micro-organisms
- D. none of the above Discuss
- 5. Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?
Options- A. These markedly stimulate or inhibit the acid forming bacteria
- B. They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
- C. They may improve texture of the pickle
- D. None of these Discuss
- 6. Marinated (sour pickled) fish should not have spoilage problems unless
Options- A. the acid content is very high
- B. the acid content is low enough
- C. the acid content is moderate
- D. none of the above Discuss
- 7. The bacteria most often involved in the spoilage of fish are
Options- A. part of the natural flora of the external slime of fishes and their intestinal contents
- B. part of the natural flora of the internal slime of fishes only
- C. both (a) and (b)
- D. none of the above Discuss
- 8. The predominant kind of bacteria causing spoilage in fish at chilling temperature is
Options- A. species of Pseudomonas
- B. Micrococcus
- C. Bacillus
- D. none of these Discuss
- 9. Normally, due to the holding of the chilled fish
Options- A. Pseudomonas increase in numbers
- B. Achromobacters decrease
- C. Flavobacteria increase temporarily and then decrease
- D. all of the above Discuss
- 10. A musty or muddy odor of the fish is attributed to
Options- A. the growth of Streptomyces species in the mud at the bottom of the body of water
- B. the mud at the bottom of the body of water
- C. the growth of Pseudomonas species in the mud at the bottom of the body of water
- D. none of the above Discuss
Fish and Sea Foods problems
Search Results
Correct Answer: both (a) and (b)
Correct Answer: Leuconostoc
Correct Answer: both (a) and (b)
Correct Answer: the combined actions of plant enzymes and micro-organisms
Correct Answer: They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
Correct Answer: the acid content is low enough
Correct Answer: part of the natural flora of the external slime of fishes and their intestinal contents
Correct Answer: species of Pseudomonas
Correct Answer: all of the above
Correct Answer: the growth of Streptomyces species in the mud at the bottom of the body of water
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