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Seafood Sustainability > Trocino Lecture 6 > Flashcards

Trocino Lecture 6 Flashcards

1
Q

Which of the following is an intrinsic trait of seafood quality?

A) Fishing methods
B) Chemical composition
C) Post-harvest management
D) Ethical implications

A

b

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2
Q

What is an extrinsic trait affecting the quality of seafood?

A) Size and yields
B) Traceability and labeling
C) Fishing and slaughtering methods
D) Freshness and shelf life

A

c

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3
Q

What are myomers in fish muscle?

A) Long muscle fibers organized in bundles
B) Bundles of short muscle fibers
C) Connective tissues surrounding muscles
D) Proteins within muscle fibers

A

b

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4
Q

Which type of protein makes up 65-75% of fish muscle proteins?

A) Sarcoplasmatic proteins
B) Myofibrillar proteins
C) Connective tissue proteins
D) Regulatory proteins

A

b

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5
Q

What is the primary energy source for white muscle fibers in fish?

A) Lipids
B) Glycogen
C) Myoglobin
D) Amino acids

A

b

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6
Q

What motor proteins are involved in muscle contraction?

A) Actin and myosin
B) Tropomyosin and troponin
C) Myoglobin and hemoglobin
D) Actin and myoglobin

A

a

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7
Q

During intense muscle activity, white muscles produce:

A) CO2 and water
B) Lactic acid
C) ATP
D) Glucose

A

b

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8
Q

What happens to fish muscle pH post-mortem?

A) It increases
B) It decreases
C) It remains constant
D) It fluctuates

A

b

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9
Q

Which process occurs when actin and myosin form stable complexes post-mortem?

A) Glycolysis
B) Rigor mortis
C) Autolysis
D) Bacterial spoilage

A

b

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10
Q

What effect does pre-slaughter stress have on rigor mortis?

A) Delays onset
B) Accelerates onset
C) Prevents rigor mortis
D) Has no effect

A

b

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11
Q

Which bacteria are commonly involved in fish spoilage within the first 7 days?

A) Escherichia coli
B) Staphylococcus aureus
C) Pseudomonas and Shewanella
D) Bacillus subtilis

A

c

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12
Q

What is the main cause of non-microbiological spoilage in fish?

A) Bacterial activity
B) Enzymatic activity
C) Fungal growth
D) Viral infection

A

b

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13
Q

TMAO degradation in fish leads to the production of:

A) Glycogen and glucose
B) Lactic acid and ethanol
C) Trimethylamine (TMA) and formaldehyde
D) Ammonia and methane

A

c

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14
Q

Which factor does NOT affect the onset of rigor mortis?

A) Muscle activity before slaughter
B) Storage temperature
C) Presence of parasites
D) Physical condition of the fish

A

c

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15
Q

High pre-slaughter activity in fish leads to:

A) Slower rigor mortis onset
B) Faster rigor mortis onset
C) No change in rigor mortis
D) Complete prevention of rigor mortis

A

b

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16
Q

Which method is NOT used for evaluating fish freshness?

A) Quality index method
B) Physical measurements
C) DNA sequencing
D) Microbiological analyses

A

c

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17
Q

What does a high level of Hypoxanthine (Hx) indicate in fish?

A) Freshness
B) Bitter taste
C) Sweet taste
D) High nutritional value

A

b

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18
Q

What causes the typical paper and mold taste in frozen seafood?

A) Protein oxidation
B) Lipid oxidation
C) Microbial growth
D) High water content

A

b

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19
Q

Which compound is associated with a metallic flavor in fish?

A) 1-octen-3-one
B) 2-trans,6-cis-nonadienale
C) 2-n-Pentilfurano
D) 3-cis-esenale

A

b

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20
Q

What is the origin of TMAO in marine fish?

A) Endogenous protein catabolism
B) Exogenous feeding
C) Both A and B
D) Neither A nor B

A

c

21
Q

What does TMAO degrade into under anaerobic conditions?

A) DMA and MMA
B) IMP and Hx
C) TMA and formaldehyde
D) Lactic acid and CO2

A

c

22
Q

Which chemical is NOT used to control spoilage in fish?

A) Chlorine
B) Sulfur dioxide
C) Ascorbic acid
D) Ethanol

A

d

23
Q

What effect does gutting have on fish spoilage?

A) Increases microbial contamination
B) Reduces microbial contamination
C) Has no effect on spoilage
D) Only affects non-microbiological spoilage

A

b

24
Q

Which bacteria is commonly associated with higher TMA production under anaerobic conditions?

A) Lactobacillus
B) Pseudomonas
C) Staphylococcus
D) Bacillus

A

b

25
Q

What is the primary spoilage compound produced by Pseudomonas in fish?

A) TMA
B) Lactic acid
C) Ethanol
D) Methane

A

a

26
Q

What percentage of fish muscle proteins are sarcoplasmatic proteins?

A) 10-15%
B) 25-30%
C) 40-50%
D) 60-70%

A

b

27
Q

Red muscle fibers in fish are primarily responsible for:

A) Fast swimming activity
B) Slow swimming activity
C) Bursts of speed
D) Jumping out of water

A

b

28
Q

What is the odor associated with 2-trans,4-cis,7-cis-decatrienale in fish?

A) Metallic
B) Fishy
C) Green leaves
D) Rancid

A

c

29
Q

Which ketone compound is known for its liquorice flavor in fish?

A) 1-penten-3-one
B) 1-octen-3-one
C) 2-n-Pentilfurano
D) 5-Pantenil-2-furaldeide

A

c

30
Q

During protein catabolism in fish, which amino acid is reduced to indole and pyruvic acid by bacteria?

A) Glycine
B) Tryptophan
C) Lysine
D) Alanine

A

b

31
Q

Which enzyme is NOT involved in non-microbiological spoilage of fish?

A) Trypsin-like endopeptidases
B) Catepsin
C) Lipase
D) Amylase

A

d

32
Q

Which of the following is NOT a freshness indicator in fish?

A) Eye pH
B) Malonaldehyde content
C) Putrescine levels
D) Water activity

A

d

33
Q

IMP in fish muscle is responsible for:

A) Bitter taste
B) Sweet taste
C) Meat taste
D) Metallic taste

A

c

34
Q

High levels of Hypoxanthine (Hx) in fish indicate:

A) Freshness
B) Spoilage
C) Improved taste
D) Higher nutritional value

A

b

35
Q

The best method to control fish spoilage is:

A) High-temperature storage
B) Modified atmosphere packaging
C) Direct sunlight exposure
D) High humidity storage

A

b

36
Q

Which method is NOT effective in reducing microbial contamination in fish?

A) Chlorine treatment
B) Modified atmosphere
C) Sun drying
D) Sea water saturated with CO2

A

c

37
Q

What is the main factor affecting the onset of rigor mortis in fish?

A) Species of fish
B) Storage conditions
C) Pre-slaughter muscle activity
D) Fish size

A

c

38
Q

The condition where muscle fibers break due to weak connective tissue post-mortem is called:

A) Autolysis
B) Gaping
C) Denaturation
D) Spoilage

A

b

39
Q

The primary metabolic pathway for energy in red muscle fibers is:

A) Glycolysis
B) Beta-oxidation
C) Krebs cycle
D) Pentose phosphate pathway

A

b

40
Q

Which protein is predominant in white muscle fibers of fish?

A) Myoglobin
B) Actin
C) Tropomyosin
D) Troponin

A

b

41
Q

Which microorganism is NOT typically involved in fish spoilage?

A) Shewanella
B) Acinetobacter
C) Lactobacillus
D) Pseudomonas

A

c

42
Q

The presence of biogenic amines in spoiled fish is primarily due to:

A) Lipid oxidation
B) Protein degradation
C) Carbohydrate fermentation
D) Water loss

A

b

43
Q

What role does catepsin play in fish spoilage?

A) Oxidizes lipids
B) Hydrolyzes proteins
C) Synthesizes ATP
D) Degrades carbohydrates

A

b

44
Q

Gut enzymes have a larger effect on spoilage when fish are captured during:

A) Spawning
B) Feeding activity
C) Migration
D) Hibernation

A

b

45
Q

What is a common physical measurement used to evaluate fish freshness?

A) Eye color
B) Body length
C) Flesh firmness
D) Scale count

A

c

46
Q

Which compound is a spoilage indicator in frozen fish?

A) TMA
B) DMA
C) MMA
D) Hx

A

b

47
Q

The typical odor of spoiled fish is due to:

A) Lactic acid
B) TMA
C) Ethanol
D) CO2

A

b

48
Q

Which process promotes lipid oxidation in fish?

A) Low temperatures
B) High humidity
C) Light exposure
D) Antioxidant supplementation

A

c

49
Q

What is the primary cause of a rancid odor in spoiled fish?

A) Lipid hydrolysis
B) Protein denaturation
C) Lipid oxidation
D) Carbohydrate fermentation

A

c

Seafood Sustainability (9 decks)

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