Discussion
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- Question
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
- Correct Answer
- the growth of Streptomyces species in the mud at the bottom of the body of water
- 1. 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
- 2. 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
- 3. 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
- 4. 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
- 5. The chief spoilage organisms on smoked fish are
Options- A. molds
- B. bacteria
- C. both (a) and (b)
- D. fungi Discuss
- 6. At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by
Options- A. Coliform bacteria
- B. Streptococci
- C. Lactobacilli and yeast
- D. all of these Discuss
- 7. The red or pink color of the fish is generally caused from the growth of
Options- A. Sarcina
- B. Micrococcus or Bacillus species
- C. Molds or yeasts
- D. all of these Discuss
- 8. In chilled shrimp __________ is chiefly responsible for spoilage.
Options- A. Achromobacter
- B. Pseudomonas
- C. Micrococcus or Bacillus species
- D. Molds or yeasts Discuss
- 9. The fermentation of wine can be carried out using the strains of
Options- A. Saccharomyces cerevisiae
- B. Saccharomyces carlsbergenesis
- C. Bacillus subtilis
- D. Pedicoccus cerevisiae Discuss
- 10. Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces
Options- A. the rate of hydrogenation
- B. the rate of acetification
- C. the rate of esterification
- D. the rate of purification Discuss
Fish and Sea Foods problems
Search Results
Correct Answer: all of the above
Correct Answer: species of Pseudomonas
Correct Answer: part of the natural flora of the external slime of fishes and their intestinal contents
Correct Answer: the acid content is low enough
Correct Answer: molds
Correct Answer: all of these
Correct Answer: all of these
Correct Answer: Achromobacter
Correct Answer: Saccharomyces cerevisiae
Correct Answer: the rate of acetification
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