Fish Storage and Quality Control Quiz

Storage time, temperature, fish species, stress during catch, and ice amount

Color fading and weight loss

It decreased primarily due to oxidation

<p>Due to its susceptibility to oxidation and microbiological deterioration</p> Signup and view all the answers

<p>It does not completely prevent chemical changes from occurring</p> Signup and view all the answers

<p>Oxidation resulting in losses in the triglyceride fraction is the primary factor influencing the decrease in fat content of fish during frozen storage.</p> Signup and view all the answers

<p>Storage time does not completely prevent chemical changes from occurring, leading to color fading and weight loss in fish.</p> Signup and view all the answers

<p>The fat content of Tilapia decreased from 9.72% to 7.20% during frozen storage for 60 days, primarily due to oxidation resulting in losses in the triglyceride fraction.</p> Signup and view all the answers

<p>Efficient storage strategies are essential to increase the shelf-life and guarantee the safety and quality of fish from catch to consumption, as fish is highly susceptible to oxidation and microbiological deterioration.</p> Signup and view all the answers

<p>Temperature plays a critical role in the preservation of fish by influencing factors such as oxidation, microbiological deterioration, and shelf-life.</p> Signup and view all the answers