Chilling Fish Processing Technology in the Tropics - Chapter 3 Summary
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Questions and Answers

Why is proper handling of fish important?

  • To increase the market price of fish
  • To make fish easier to catch
  • To improve the taste of fish
  • To maintain the quality and freshness of fish (correct)
  • What is the key factor in maintaining the quality of fresh fish?

  • Salting
  • Smoking
  • Chilling (correct)
  • Boiling
  • Which method is most commonly used for chilling fish?

  • Smoking
  • Wet ice (Icing) (correct)
  • Salting
  • Freezing
  • What is the purpose of lowering the temperature of fish?

    <p>To slow down spoilage</p> Signup and view all the answers

    How should seaweeds be stored for local consumption?

    <p>Washed in clean seawater then packed in baskets with banana leaves</p> Signup and view all the answers

    What is the freezing point of fish muscle during chilling?

    <p>-1.1 to -2.2°C</p> Signup and view all the answers

    Study Notes

    Post-Harvest Handling of Aquatic Products

    • Squids and cuttlefish require thorough cleaning and storage at low temperatures to maintain freshness.
    • Chilling in crushed ice or ice slurry is an effective method to preserve the freshness of squids and cuttlefish.

    Handling Seaweeds

    • Freshly harvested seaweeds for local consumption should be washed in clean seawater and packed in baskets with banana leaves as covering.

    Fish Processing and Chilling

    • Fish is highly perishable and requires proper handling from harvesting to consumption.
    • All stakeholders, including fishermen, middlemen, and consumers, play crucial roles in maintaining fish freshness.
    • Lowering the temperature through chilling, refrigeration, and freezing is essential to preserve fish quality.
    • Chilling reduces temperature to between -1.1°C and 0°C, slowing down spoilage but not stopping it.

    Methods of Chilling Fish

    • Icing (wet ice) is the most common and effective method of chilling fish in the fishing industry.

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    Description

    This quiz provides a summary of Chapter 3 from the book 'Chilling Fish Processing Technology in the Tropics' by J. Espejo-Hermes (2004), focusing on the proper cleaning and storage techniques for squids, cuttlefish, and seaweeds. Learn about the importance of chilling fish and maintaining freshness in aquatic products.

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