6 Questions
What is the key factor in maintaining the quality of fresh fish?
Lowering the temperature
Which aquatic products need to be cleaned well and stored at low temperatures?
Squids and cuttlefish
What is the most common practice for keeping the freshness of fish?
Chilling
What does 'chilling' refer to in the context of fish preservation?
Reducing temperature below or above the freezing point of fish muscle
Why is proper handling of fish crucial?
To slow down spoilage
Which is the most common and useful way of chilling fish catch?
Icing
Test your understanding of the techniques for chilling seafood products in tropical regions as discussed in Chapter 3 of the book 'Chilling Fish Processing Technology in the Tropics' by J. Espejo-Hermes (2004). Questions cover topics such as storing squids, cuttlefish, and seaweeds at low temperatures for freshness.
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