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Seafood Sustainability > Trocino Moodle > Flashcards

Trocino Moodle Flashcards

1
Q

Which is the total seafood production (fisheries+aquaculture) at a world level?

A

about 180 million tonns

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2
Q

At a world level, captures especially cover:

a. Freshwater fish

b. Crustacea

c. Molluscs

d. Marine fish

A

d. Marine fish

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3
Q

In Europe (excluding GB), which is the most farmed species (as for tons produced)?

a. Salmons

b. Eels

c. Tuna

d. Sea bass

e. Mussels

A

e. Mussels

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4
Q

Which is top-aquaculture producing Country in Europe?

A

Norway, and for catches Spain

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5
Q

As regards seafood consumption in Europe (excluding GB), please select the correct answer:

  1. Salmon is the most consumed species exclusively coming from fisheries
  2. Tuna is the top consumed species with aquaculture providing 50% of the product
  3. Consumption of Gadiforms is low and all products come from aquaculture
  4. Panga consuption largely increased in the last 10 years and it comes from aquaculture
A
  1. Panga consuption largely increased in the last 10 years and it comes from aquaculture
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6
Q

The Italian self-sufficiency for seafood products is how high? [%]

A

about 30%

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7
Q

Aquaculture in Italy produces about how many tonns?

A

about 140.000 tonns

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8
Q

how many tons of fish in italian aquaculture production?

A

50.000 tonns of fish

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9
Q

how many tons of molluscs in italian aquaculture production?

A

90.000 tonns of molluscs

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10
Q

What is driving aquaculture growth?

A
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11
Q

Which are the burdens to aquaculture growth?

A
  1. Complex Regulations:
  • Navigating through complicated and overlapping regulations can slow down the development of aquaculture projects.
  1. Competition for Space:
  • Aquaculture operations often compete with other coastal activities like tourism, conservation, and shipping, limiting available space.
  1. Environmental Concerns:
  • Potential negative impacts such as water pollution, habitat destruction, and the spread of diseases need careful management.
  1. High Costs:
  • Initial investments and operating costs, including feed and technology, are significant barriers for many potential aquaculture businesses.
  1. Technical Challenges:
  • Issues like disease management, breeding, and ensuring efficient feed conversion require ongoing research and advancements.
  1. Public Perception:
  • Concerns about environmental impact, food safety, and the quality of farmed seafood can affect consumer acceptance and marketability.
  1. Climate Change:
  • Impacts such as ocean acidification, rising temperatures, and extreme weather events pose long-term risks to aquaculture operations.
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12
Q

Briefly, can you resume the main statistics about production (both fisheries and aquaculture) at a world, European and Italian level?

A

Main Statistics about Fisheries and Aquaculture Production

  1. World Level
    • Total Production: Approximately 179 million tonnes.
    • Fisheries: Capture fisheries accounted for around 96.4 million tonnes.
    • Aquaculture: Aquaculture production reached about 82.6 million tonnes, showing consistent growth.
  2. European Level
    • Total Production: The EU-27 produced around 6.9 million tonnes of seafood.
    • Fisheries: Capture fisheries contributed about 4.5 million tonnes.
    • Aquaculture: Aquaculture production was approximately 2.4 million tonnes.
    • Top Producing Countries in Europe: Norway (Leading in aquaculture, particularly in salmon farming) and Spain )Leading in capture fisheries)
  3. Italian Level
    • Total Production: Italy produced around 290,000 tonnes of seafood.
    • Fisheries: Capture fisheries accounted for about 180,000 tonnes.
    • Aquaculture: Aquaculture production was approximately 110,000 tonnes.
    • Key Species in Italian Aquaculture: Mussels and Clams (Major species produced, with mussels at 62,000 tonnes and clams at 31,000 tonnes) and Trout and Sea Bass (Significant contributions with trout at 33,400 tonnes and sea bass at 5,700 tonnes)
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13
Q

State of Art and Perspectives in European Aquaculture

A
  • Growing Demand: Increasing global demand for seafood driven by population growth and rising incomes.
  • High Standards: Europe has some of the highest standards for food safety, environmental sustainability, and animal welfare.
  • Innovation: Advances in technology and sustainable practices are critical for future growth.
  • Challenges: Regulatory complexities, competition for space, high costs, and public perception issues.
  • EU Initiatives: Strategic guidelines and policies, such as the Common Fisheries Policy reform and Farm2Fork strategy, aim to support and regulate the industry.
  • Economic Impact: Potential for job creation and economic growth, particularly in coastal and rural areas.
  • Environmental Focus: Emphasis on reducing environmental impacts and improving sustainability through responsible practices.
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14
Q

What is BOD?

a) is an index of organic pollution in the long period

b) is determined as the O2 consumed in a bottle of water incubated under dark at 30°C during 5 days

c) measures the degree of water euthrofication

A

c

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15
Q

The minimum feeding temperature for fish is ___ ?

a) the one below which the fish does not eat

b) the one above which the fish stops eating

c) the one below which fish eats but does not convert efficiently

A

a

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16
Q

Dissolved oxygen corrected by water salinity is obtained by the following formula:

a) standard DO x (delta S - salinity (thousands of salinity))

b) standard DO + delta S x salinity (thousands of salinity)

c) standard DO - (delta S x salinity (thousands of salinity))

d) standard DO x delta S x salinity (thousands of salinity)

A

c

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17
Q

Please select the correct answer about water density

a) it decreases when atmospheric pressure increases

b) it decreases when the content of dissolved or suspended substances increases

c) it is defined as equal to 10

d) it increases when the content of dissolved substances increases

A

d

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18
Q

Heat transfer in a water body mainly occurs trough

a) convection
b) conduction
c) irradiation

A

a

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19
Q

Standard dissolved oxygen is

a) DO in distilled water at the sea level and under saturation conditions

b) DO (mg/l) at 0 per thousand salinity and 1 atm

c) DO measured by portable devices standardized for salinity and pressure

A

b

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20
Q

Water salinity can be measured by

a) gravimetric methods (water evaporation and determiantion of the dry residue)

b) Refractometric and optical measurements (based on the the light refraction )

c) chemical methods (precipitation of chloride and bromide with AgNO3)

A

b

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21
Q

The euphotic layer is a

a) warmer and less dense upper layer in a pond during the summer season

b) Water layer between the surface and the depth where the O2 balance is negative

c) Water layer between the surface and depth where transparency is 1% of I0

A

c

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22
Q

Sea bass vs sea breams

a) sea bream can survive at temperatures 1-2°C lower than sea bass

b) minimum temperature is the same for both species

c) sea bass can survive at temperatures 1-2°C lower than sea bream

A

a

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23
Q

Please select the correct answer about water properties

a) water has the lowest specific heat out of all solids and liquids (1 cal/g)

b) high chemical dissociation

c) the maximum density is set at a temperature higher than the melting temperature

A

c

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24
Q

Turbidity can be determined by
Question 11 Select one:

a) sand filter

b) infrared spectrometer (NIRS)

c) imhoff cone

A

c

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25
Q

What are the characteristics of Intensive Aquaculture?

A) Simultaneous control of fish movement and reproduction
B) Characterized by high stocking density (greater than 20 kg/m³)
C) Simultaneous control of reproduction, feeding, and application of technology

A

b

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26
Q

In an intensive aquaculture system, oxygenation is:

A) Absent
B) Optional
C) Present

A

c

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27
Q

What is the main advantage of increasing the size of cages?

A) Cage management (selection, harvesting, sanitary treatments)
B) Fewer individual structures to control
C) Oxygenation
D) Greater investments in fish and environment control technologies
E) Risk of product losses

A

b

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28
Q

What are the dimensions of the most common floating cages?

A) 1,000-2,000 m³, submerged up to 5-10 meters deep
B) From 100-500 m³ up to 1,000 m³, 3-10 meters deep
C) 10,000-20,000 m³

A

b

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29
Q

In an extensive aquaculture system, water supply is:

A) Natural or mixed
B) Forced with the use of pumps or derivations
C) Natural, by height difference or tide

A

c

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30
Q

Valliculture is:

A) No answer
B) An extensive fish farming system in brackish water
C) A farming technique in portions of coastal aquatic ecosystems only partially isolated by barriers
D) A traditional farming method in Veneto where fry enter the basins spontaneously through natural migration
E) An extensive fish farming technique in the foothill valleys

A

c

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31
Q

In recirculating aquaculture systems, water renewal is:

A) Once a day for 6 days + twice a day on weekends
B) 5-10% per day
C) 5-6 times a day
D) 5-10% per hour
E) No answer

A

b

32
Q

Indicate the key words of Fishing:

A) Open environment, natural production processes, capture organization
B) Absence of technologies, fish capture
C) Exploitation of natural fish resources

A

c

33
Q

Indicate the difference between Fish Farming (It) and Pisciculture (Pi):

A) It, farming of all types of fish; Pi, farming of bony fish
B) They are the same thing
C) It, farming of all types of aquatic species; Pi, farming of fish only

A

c

34
Q

An aquaculture facility is defined as intensive based on:

A) Water management methods
B) Use of feed
C) Stocking density
D) Farmed species
E) Basin cultivation

A

c

35
Q

EPA acid…

a. high contents in our diets prevent from lung cancer
b. it has no nutritional role
c. is an n-6 PUFA
d. it is synthesized by fish starting from linoleic acid

A

e

36
Q

Peroxidation level in seafood…

a. is normally used in the practice to measure fish freshness
b. is measured by TBARS
c. depends on slaughtering methods
d. increases with dietary Vit. E supplementation
e. decreases with increasing storage

A

b

37
Q

If lean fish such as sea bass are fed high-fat diets…

a. muscle protein content increases
b. perivisceral fat increases
c. muscle fat content increases
d. liver fat increases
e. body fat decreases

A

d

38
Q

Based on which nutritional characteristics, is seafood intake recommended?

a. high cholesterol content
b. Good protein content
c. High content of SFA
d. High content of PUFA
e. Low fat content

A

d

39
Q

Average protein level of fish flesh is…

a. 35-40%
b. 19-21%
c. 10-12%
d. 16-18%
e. 24-26%

A

b

40
Q

The control of the minimum size in fish…

a. is useful to increase the final price for consumers
b. it is addressed to guarantee stocks and reproduction
c. is performed by controlling fishing areas
d. it’s not controlled by the authorities, fishermen take care on their own
e. it’s necessary to permit fish to get sexual maturity without hormonal treatments

A

b

41
Q

Post-mortem factors, such as manipulation and storage conditions…

a. affect post-mortem evolution, shelf life and product quality
b. can affect the rate of bruises on fish
c. increase the added value of the final product
d. change the main chemical composition (fat, protein, ash) of products
e. improve the quality of processed products

A

a

42
Q

Color of seafood…

a. it depends on dietary fat content
b. depends on the dietary supplementation with astaxanthine
c. is measured by Roze grade scale
d. more intense in farmed salmon compared to salmon trout
e. depends on genetics and not on feeding

A

b

43
Q

Higher contents of PCB can be found in the tissues of…

a. farmed sea bream
b. clams
c. farmed seabass
d. lobster
e. wild salmon

A

e

44
Q

Based on their chemical composition, fish can be classified as…

a. lean fish, if muscular fat is < 5%
b. fat fish, if body fat > 20%
c. semi-fatty when they store fat at liver
d. Nutritious fish, if they have low cholesterol and high n-3 FA contents
e. proteic fish if crude protein is higher than 18%

A

a

45
Q

The products of aerobic respiration are

a.
in the white muscles

b.
delivered in the liver

c.
lactic and acetic acids

d.
O2 and water

e.
CO2 and water

A

e

46
Q

Select the right sentence

a.
Tropomyosin at rest blocks the link between actin e myosin

b.
Tetradoxin and diossina are involved in muscle contraction

c.
Fish muscular fibers have the same organization o terrestrial vertebrates

d.
Fish has long musclar fibers

A

a

47
Q

Products coming from the degradation of nucleotides determine

a.
rancid odor

b.
sweet taste

c.
ammonia odor

d.
bitter taste and meat taste

A

d

48
Q

A high muscular activity during the pre-slaughter phase…

a.
decrease the appearance of gaping

b.
speeds up rigor mortis

c.
increases the content of TMAO

d.
I don’t know

e.
reduces the pH fall after slaughter

A

b

49
Q

Where does TMAO come from?

a.
fat and feeding

b.
aminoacids and fats

c.
feeding and sugars

d.
Protein metabolism and feeding

A

d

50
Q

Control of spoilage processes includes

a.
gutting

b.
temperature

c.
chemicals

d.
all the above

A

d

51
Q

Muscle contraction…

a.
stops immediately after fish death

b.
is not reversible when oxygen lacks

c.
occurs because the nervous stimuli free Ca++ which activates regulatory proteins and permits the reaction actin-myosin

d.
I don’t know

e.
requires ATP to be maintained during period

A

c

52
Q

Red fibers in fish muscles are

a.
involved in the fast and more intese swimming activity

b.
very few in all tunas species

c.
poor in mitochondria

d.
involved in the slow swimming activity

A

d

53
Q

Control of spoilage in seafood mainly bases on …

a.
I do not know

b.
refrigeration and low temperatures

c.
using antibiotics and disinfectants

d.
hygiene during processing

e.
adding salt water and acids

A

b

54
Q

In fish muscles

a.
red fibers sustain the long and slow swimming activity

b.
the ratio between white and red fibers depends on the dietary supplementation with xantophylls

c.
I don’t know

d.
red fibers are largely prevalent in all large-size fish

e.
there’s a prevalence of white fibers at high content of myoglobin

A

a

55
Q

Trimetilammine (TMA) …

a.
is the product of the TMAO oxidation

b.
I don’t answer

c.
is transformed in TMAO which causes unpleasant odor during storage

d.
is present at high contents in marine fish i its oxidized form (TMAO)

e.
is degraded in DMA, MMA and TMAO

A

d

56
Q

Gaping is

a.
a type of storage

b.
the microbiological spoilage

c.
the separation between myomers

d.
the bending angle in the rigor index measurements

A

c

57
Q

Select the right succession of post-mortem processes:

a.
rigor mortis, microbiological spoilage, non microbiological degradation

b.
microbiological spoilage, non microbiological degradation and rigor mortis

c.
rigor mortis, non microbiological degradation, microbiological degradation

d.
enzymatic degradation, microbiological spoilage, rigor mortis

A

c

58
Q

Lipid degradation…

a.
happens because fish is very fat

b.
is due to triglycerides hydrolysis

c.
is due to oxidative processed on SFA

d.
is due mainly to oxidation and rancidity of PUFA

e.
I don’t know

A

d

59
Q

Chronic pre-slaughter stress alters post-mortem processes

a.
by using glycogen and ATP reserves

b.
determining a sudden pH decrease

c.
increasing the times necessary for reducing pH

d.
provoking an early resolution of pH

e.
I don’t know

A

a

60
Q

The speed at which rigor mortis arises increases when:

a.
low ante-mortem muscle activity

b.
intense ante-mortem muscle activity

c.
low level of lactic acid in the organism

A

b

61
Q

White fibers in fish muscle are

a.
a lot in all tunas

b.
involved in the fast swimming activity

c.
involved in the slow swimming activity

d.
Rich in mytocondria

A

b

62
Q

A high ante-mortem muscular activity is associated to

a.
higher consumption of glycogen and ATP reserves

b.
delay in the appearance of rigor mortis

c.
increase of pH

d.
slowing down of post-mortem processes

A

a

63
Q

Lipid hydrolysis is favored by

a.
low pH and high temperature

b.
high pH and low temperature

c.
low water and environmental temperature

d.
water and high environmental temperature

A

d

64
Q

The organisms that have high TMAO contents are..

a.
crustacea

b.
freshwater fish

c.
marine fish

d.
molluscs

A

c

65
Q

Dissolved oxygen is measured by:

A) Lab analyses after transporting water at low temperature in hermetic bottles
B) Commercial kits
C) Oxymeters autocalibrated for temperature

A

c

66
Q

Among ions in sea water, the one most represented is:

A) Sodium (about 45% of total salinity)
B) Sodium and bromide (45% of total salinity)
C) Chlorine (about 55% of total salinity)
D) Sodium (about 55% of total salinity)

A

c

67
Q

In a stratified water body during summer, there are:

A) Hypolimnion (intermediate colder layer), thermocline (upper and warmer layer)
B) Hypolimnion (upper more dense layer), epilimnion (lower less dense layer)
C) Epilimnion (upper and warmer layer), hypolimnion (lower and colder layer)

A

c

68
Q

Oxygenation conditions in water are more critical for fish when:

A) Temperature of freshwater is below 20°C
B) Water temperature in salt water is more than 25°C
C) Fish body size is 10-50 g

A

b

69
Q

In a small lake during summer, the most suitable time for feed distribution to fish is:

A) At dusk, being the highest the oxygen content in water
B) At night, because fish is not disturbed during daily fishing
C) At midday, when fishermen are not capturing fish, because fish is less stressed

A

a

70
Q

Based on their salinity, waters are:

A) Haline (more than 35 per thousand)
B) Brackish (2-20 per thousand)
C) Mesohaline (20-25 per thousand)
D) Freshwater (less than 5 per thousand)

A

b

71
Q

BOD is defined as:

A) The measure of the total organic matter that can be potentially oxidized both by biological and chemical processes
B) Quantity of O2 used in respiratory processes in a bottle of water (1 liter) incubated under dark conditions at 20°C for a fixed time (20°C during 5 days: BOD5)
C) Measures the organic matter that can be used in the short period by biochemical processes of respiration/oxidation

A

c

72
Q

Water density is:

A) The highest at 3.98°C
B) The lowest at 100°C
C) The highest in the solid state
D) The lowest at 3.98°C

A

a

73
Q

Water salinity is defined by:

A) Total amount of mineral substances dissolved in 1 L sea water
B) Content (g/l) of NaCl
C) Total amount of mineral substances dissolved and suspended (g/l) in sea water
D) Water content of macro and micro minerals at 15°C and at the level of sea

A

a

74
Q

Water viscosity is:

A) Its ratio between weight and volume
B) The cohesion forces of superficial H2O molecules
C) Its resistance to the movement of another body or substances within its body

A

c

75
Q

Winter basins in valleys are used for:

A) Favoring the winter thermal stratification with higher temperatures in the bottom layers where fish can survive
B) Favoring the winter thermal stratification with lower temperatures in the bottom layers and higher temperatures in the upper layers where fish can survive
C) Favoring the mixing of water to maintain active the natural trophic chain and feeding fish during winter

A

a

76
Q
A

Seafood Sustainability (9 decks)

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