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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

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

22
Q

Which chemical is NOT used to control spoilage in fish?

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

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

24
Q

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

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

25
What is the primary spoilage compound produced by Pseudomonas in fish? A) TMA B) Lactic acid C) Ethanol D) Methane
a
26
What percentage of fish muscle proteins are sarcoplasmatic proteins? A) 10-15% B) 25-30% C) 40-50% D) 60-70%
b
27
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
b
28
What is the odor associated with 2-trans,4-cis,7-cis-decatrienale in fish? A) Metallic B) Fishy C) Green leaves D) Rancid
c
29
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
c
30
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
b
31
Which enzyme is NOT involved in non-microbiological spoilage of fish? A) Trypsin-like endopeptidases B) Catepsin C) Lipase D) Amylase
d
32
Which of the following is NOT a freshness indicator in fish? A) Eye pH B) Malonaldehyde content C) Putrescine levels D) Water activity
d
33
IMP in fish muscle is responsible for: A) Bitter taste B) Sweet taste C) Meat taste D) Metallic taste
c
34
High levels of Hypoxanthine (Hx) in fish indicate: A) Freshness B) Spoilage C) Improved taste D) Higher nutritional value
b
35
The best method to control fish spoilage is: A) High-temperature storage B) Modified atmosphere packaging C) Direct sunlight exposure D) High humidity storage
b
36
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
c
37
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
c
38
The condition where muscle fibers break due to weak connective tissue post-mortem is called: A) Autolysis B) Gaping C) Denaturation D) Spoilage
b
39
The primary metabolic pathway for energy in red muscle fibers is: A) Glycolysis B) Beta-oxidation C) Krebs cycle D) Pentose phosphate pathway
b
40
Which protein is predominant in white muscle fibers of fish? A) Myoglobin B) Actin C) Tropomyosin D) Troponin
b
41
Which microorganism is NOT typically involved in fish spoilage? A) Shewanella B) Acinetobacter C) Lactobacillus D) Pseudomonas
c
42
The presence of biogenic amines in spoiled fish is primarily due to: A) Lipid oxidation B) Protein degradation C) Carbohydrate fermentation D) Water loss
b
43
What role does catepsin play in fish spoilage? A) Oxidizes lipids B) Hydrolyzes proteins C) Synthesizes ATP D) Degrades carbohydrates
b
44
Gut enzymes have a larger effect on spoilage when fish are captured during: A) Spawning B) Feeding activity C) Migration D) Hibernation
b
45
What is a common physical measurement used to evaluate fish freshness? A) Eye color B) Body length C) Flesh firmness D) Scale count
c
46
Which compound is a spoilage indicator in frozen fish? A) TMA B) DMA C) MMA D) Hx
b
47
The typical odor of spoiled fish is due to: A) Lactic acid B) TMA C) Ethanol D) CO2
b
48
Which process promotes lipid oxidation in fish? A) Low temperatures B) High humidity C) Light exposure D) Antioxidant supplementation
c
49
What is the primary cause of a rancid odor in spoiled fish? A) Lipid hydrolysis B) Protein denaturation C) Lipid oxidation D) Carbohydrate fermentation
c

Seafood Sustainability (9 decks)

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