PQ FISHERY Flashcards
Which process can be performed in the clean area?
- Heading
- Filleting
- Gutting
- Cutting
- Filleting
- Cutting
Which fishery products must be stored under ice at a temperature of melting ice?
- Fresh fishery product
- Edible liver, roe, milt
- Fish to prepare canned product
- Final product
- Fresh fishery product
- Edible liver, roe, milt
Which statement is true
- Live bivalves harvested from class C production area can be marketed directly for human consumption
- Shellfish collected from class A production area can be marketed directly for human consumption
- Live bivalves harvested from class C production can be marketed after a long period relaying process
- Shellfish collected from class b production area can be marketed directly for human consumption
- Shellfish collected from class A production area can be marketed directly for human consumption
- Live bivalves harvested from class C production can be marketed after a long period relaying process
Which statement is true?
- Live bivalves harvested from class “B” production area can be transported to processing establishment without putrification or relaying (SM)
The production areas are classified based on heavy metal content of the sediment
- Shellfish collected from class C production are must be treated with heat instead of purification in the processing establishment
- Live bivalves harvested from class A production area can be marketed only after heat treatment
The production areas are classified based on heavy metal content of the sediment
- Shellfish collected from class C production are must be treated with heat instead of purification in the processing establishment
Which statement is TRUE?
- Due to marinating the flesh of fish will become softer with characteristic taste
- Salting is not applied during the smoking
- The fish bodies are ripened for 1-2 years in the metal can in case of canned products
- The breaded marinating product is produced by cooking of fish
- Due to marinating the flesh of fish will become softer with characteristic taste
- The fish bodies are ripened for 1-2 years in the metal can in case of canned products
What is characteristic for purification center
- Shellfish must be purified till at least 2 months
- Microbiological characteristics of water applied to the tank and the purified and non-purified shellfish must be investigated
- Live bivalves must be purified by clean or purified seawater
- The different marine animals species can be stored together with the shellfish in the same tank
- Microbiological characteristics of water applied to the tank and the purified and non-purified shellfish must be investigated
Live bivalves must be purified by clean or purified seawater
Which statement is TRUE?
- The successive catch of fish must be separated on the factory vessel
- The clean and contaminated processes must not be separated on the factory vessel
- Tools and equipments must be produced from thoase material which is corrosion-resistant to seawater
- The fishery products must not be chilled on the factory vessel
- The successive catch of fish must be separated on the factory vessel
- Tools and equipments must be produced from thoase material which is corrosion-resistant to seawater
What are the notifiable disease of fish:
- Spring viraemia of carp
- viral hemorrhagic septicaemia of salmon
- Ichtyophthirius multiformis
- Bothriocephalosis
- Spring viraemia of carp
- viral hemorrhagic septicaemia of salmon
What is the histamine limit for fishery products?
- 100-200 mg/kg for general products
- 200-400 mg/kg for general products
- 100-200 mg/kg after enzymatic maturation
- 200-400 mg/kg after enzymatic maturation
- 100-200 mg/kg for general products
- 200-400 mg/kg after enzymatic maturation
In the case of fishery products, what sampling is required in case of doubtful results of organoleptic evaluation? )
- Total volatile basic nitrogen (TVN-N)
- Total protein (TP)
- Cadaverin level (CL)
- Trimethyl-amin nitrogen (TMA-N)
- Total volatile basic nitrogen (TVN-N)
- Trimethyl-amin nitrogen (TMA-N)
Which heavy metals are tested for molluscs
* Hg
* Cu
* Pb
* Cd
- Pb
- Cd
Which heavy metals are tested for fish and crustaceans?
- Fe
- Pb
- Hg
- Cu
- Pb
- Hg
What characteristics does an official test include for live fish?
- Sex
- Viability (movement, respiration)
- Body length
- General health status
- Viability (movement, respiration)
- General health status
What tests are required for official inspection of frozen fish
- Floating probe
- Cooking/frying test
- Muscle parasites
- Water binding capacity
- Cooking/frying test
- Muscle parasites
