Fishery Products Quality Overview

Questions and Answers

What was one of the few analytical methods used to analyze spoilage in seafood?

Gas chromatography

Infrared spectroscopy

Total volatile basic nitrogen (TVBN) (correct)

Fluorescent microscopy

Which is NOT considered a significant component in the nutritional analysis of seafood?

Non-desirable components

Proximate composition

Colony-forming units (cfu) (correct)

Additives

Which analytical method is typically employed for quality assessment through spectroscopy?

Torrymeter

Near-infrared spectroscopy (correct)

Total volatile basic nitrogen (TVBN)

HPLC

What common misconception exists regarding total volatile basic nitrogen (TVBN)?

It exclusively measures freshness. Signup and view all the answers

Which of the following vitamins is NOT typically associated with fish products?

Vitamin C Signup and view all the answers

What does K-value determination primarily assess regarding fish quality?

Post mortem changes Signup and view all the answers

Which method provides an assessment of chemical composition and freshness in fish products?

VIS/NIR spectroscopy Signup and view all the answers

Biogenic amines in fish can pose safety risks primarily due to which factor?

Microbial activities Signup and view all the answers

Which of the following factors does NOT affect amine decarboxylase activity?

Presence of heavy metals Signup and view all the answers

What type of properties can be determined using electronic nose technology?

Odour Signup and view all the answers

Which cryoprotective ingredient was suggested as promising in fish products due to its ability to remain in solution during ice formation?

Proline Signup and view all the answers

What does an increase in the K-value indicate about fish quality?

Longer storage time Signup and view all the answers

What was the primary observation regarding antifreeze glycoproteins 7 and 8 from Antarctic fish?

They showed reduced ice growth inhibition. Signup and view all the answers

Which additives exhibited the best cryoprotective effects during the frozen storage of jack mackerel?

Sucrose/sorbitol and maltodextrin 25 DE Signup and view all the answers

Which instrument is commonly used for instrumental texture measurement in fish?

Texture Analyzer Signup and view all the answers

What characteristic did the saccharides containing glucose exhibit compared to other food components?

Higher antifreeze activities Signup and view all the answers

Which of the following is NOT a common method for quantifying biogenic amines?

Nuclear magnetic resonance Signup and view all the answers

During the study, what temperature was jack mackerel actomyosin stored at for 16 weeks?

−20 °C Signup and view all the answers

What aspect of fish safety can be assessed using VIS/NIR spectroscopy?

Chemical composition Signup and view all the answers

Which amino acids were noted for their high antifreeze activities, as they do not form a eutectic mixture above −20 °C?

Threonine, arginine, proline Signup and view all the answers

What were the endothermic transitions observed in the DSC curves attributed to during the study of jack mackerel?

Myosin and actin Signup and view all the answers

What conclusion was drawn about the antifreeze activities of salts during the analysis?

High ionic charge salts had high antifreeze activities. Signup and view all the answers

What percentage of total fat content categorizes fish as lean?

1–5% Signup and view all the answers

Which fish species can live in both marine and freshwater habitats?

European eel Signup and view all the answers

Which of the following methods is utilized to assess fish quality?

K-value determination Signup and view all the answers

What are biogenic amines in fish primarily associated with?

Safety risks due to spoilage Signup and view all the answers

What is an application of spectroscopy methods in seafood quality assessment?

Assessing freshness through K-value Signup and view all the answers

Which of the following common fish species is classified as a lean fish?

Hake Signup and view all the answers

Which type of fish is classified as a groundfish?

Cod Signup and view all the answers

What is the primary component assessed by K-value determination in fish products?

ATP breakdown products Signup and view all the answers

Which of the following fish species is considered a fatty fish with a fat content greater than 10%?

Sardine Signup and view all the answers

Which spectroscopy method is typically used for assessing the quality of fish?

Infrared spectroscopy Signup and view all the answers

Which group of fish species primarily consists of those with a fully developed bony skeleton?

Bony fish Signup and view all the answers

What potential safety risk is associated with biogenic amines in fish?

Toxicity due to excessive consumption Signup and view all the answers

Which type of anatomical classification refers to species like cod and hake?

Groundfish Signup and view all the answers

What type of fish are characterized by having detached real bones in their muscle tissue?

Bony fish Signup and view all the answers

What primarily differentiates light muscle from dark muscle in fish?

Energy source utilization Signup and view all the answers

What is the significance of myocommata in fish muscle structure?

They separate the segments of muscle fibers. Signup and view all the answers

How does the proportion of fish flesh to total body weight vary?

It can vary between 40% and 65%, depending on species and physiological factors. Signup and view all the answers

Which fish species typically have equal amounts of light and dark muscle?

Herring and mackerel Signup and view all the answers

What effect does maturity have on the fat content of fish species?

It can vary from 1% to 30% depending on the species and maturity. Signup and view all the answers

In what way does the anatomical shape of a fish affect its proportion of edible flesh?

Elliptical cross sections often result in a higher proportion of edible flesh. Signup and view all the answers

What information does the K-value provide in seafood quality assessment?

The freshness and degradation of fish muscle. Signup and view all the answers

Which characteristic is commonly associated with dark muscle in pelagic fish?

It is well supplied with blood and has high myoglobin content. Signup and view all the answers

Which of the following best describes the focus of seafood genomics?

Genetic variations and their effects on seafood quality. Signup and view all the answers

Which compounds are studied to understand the nutritional profile of seafood?

Nucleotides and nucleosides present in marine life. Signup and view all the answers

What is a significant aspect of proteomics in the analysis of seafood?

Characterizing protein structures and their functions. Signup and view all the answers

Which factor primarily influences the lipid composition of seafood?

Feeding habits and diet diversity. Signup and view all the answers

What is the primary focus of the study of peptides and proteins in seafood?

The relationships between protein structures and gelation properties. Signup and view all the answers

In the context of seafood safety, which aspect is crucial to monitor?

The levels of biogenic amines and their implications. Signup and view all the answers

What is primarily assessed by K-value determination in fish products?

Freshness and quality Signup and view all the answers

Which factor does NOT influence the activity of amine decarboxylase?

Shelf life duration Signup and view all the answers

Which method is often used for analyzing the chemical composition of fish?

Mass spectrometry Signup and view all the answers

What are biogenic amines in fish primarily associated with?

Spoilage and safety risks Signup and view all the answers

Which type of muscle in fish is characterized by having more myoglobin?

Dark muscle Signup and view all the answers

Which characteristic is commonly associated with fatty fish?

Fat content greater than 10% Signup and view all the answers

What is a primary advantage of the Biorad method compared to the Lowry procedure?

It is faster to perform. Signup and view all the answers

Which method is known for being 100 times more sensitive than the Coomassie Brilliant Blue method?

Silver staining method Signup and view all the answers

What type of residues must be known for accurate collagen determination using the Neuman and Logan method?

Hydroxylysine residues Signup and view all the answers

What is a limitation of methods like Biuret and Biorad in protein analysis?

Inability to analyze free amino acids. Signup and view all the answers

Which aspect should be considered when applying dye-binding methods for protein analysis?

The specific amino acid composition of the protein. Signup and view all the answers

Which statement about the Lowry method is accurate?

It determines both proteins and small peptides. Signup and view all the answers

What is essential for the accurate application of the silver binding method?

Understanding the protein concentration. Signup and view all the answers

Which property is a characteristic of the Coomassie Brilliant Blue method?

It changes color upon binding to proteins. Signup and view all the answers

What role does Dr. Fidel Toldrá serve in the publication of Trends in Food Science & Technology?

European editor Signup and view all the answers

Which book edited by Dr. Toldrá focuses on the safety of meat and processed meat?

Safety of Meat and Processed Meat Signup and view all the answers

What is one of the editing contributions made by Dr. Toldrá to the field of food safety?

Research Advances in the Quality of Meat Signup and view all the answers

Which of the following is a focus area of Dr. Toldrá's research work?

Functional food compounds Signup and view all the answers

In which year was the Handbook of Pesticides: Methods of Pesticides Residues Analysis published?

2009 Signup and view all the answers

What is one of the publishing companies associated with Dr. Toldrá's works?

Springer Signup and view all the answers

With which professional has Dr. Toldrá co-edited several books?

L. Nollet Signup and view all the answers

What type of analysis is emphasized in the Handbook of Analysis of Edible Animal By-Products?

Quality control methods Signup and view all the answers

What is a primary challenge when analyzing fish muscle proteomes?

High-abundance proteins obscure low-abundance proteins. Signup and view all the answers

Which method can be used to reduce the impact of high-abundance proteins in proteome analysis?

Fractionation of the protein sample. Signup and view all the answers

Which of the following proteins is considered abundant in fish skeletal muscle?

Actin. Signup and view all the answers

What is a potential consequence of overloading protein samples in gel analysis?

Creation of overloading artifacts. Signup and view all the answers

Why is research on low-abundance proteins in fish muscle important?

They are critical for regulatory functions and metabolic processes. Signup and view all the answers

Which of the following methods is NOT mentioned as a strategy for protein fractionation?

Precipitation with alcohol. Signup and view all the answers

What problem arises when analyzing unfractionated 2DE maps of fish muscle proteomes?

Domination of few high-abundance protein spots. Signup and view all the answers

Which protein is integral to the structure of fish muscle but may complicate proteome analysis?

Tubulin. Signup and view all the answers

What does quality in fish typically refer to?

The aesthetic appearance and freshness. Signup and view all the answers

What is an important factor to consider when evaluating fresh fish quality?

Sensory evaluation must be scientifically controlled. Signup and view all the answers

Which of the following is NOT a sensory characteristic measured in fish quality evaluation?

Price Signup and view all the answers

What aspect of fish quality evaluation is often correlated with sensory evaluation?

Instrumental methods. Signup and view all the answers

What is a major challenge when using very fresh fish that are still in rigor mortis?

They are difficult to fillet and skin. Signup and view all the answers

What is the role of instruments like the Instron in fish quality assessment?

To measure texture and rheologic properties. Signup and view all the answers

Why is it important to scientifically control sensory evaluation conditions?

To eliminate personal bias and environmental effects. Signup and view all the answers

Which of the following instruments can be used to measure changes in the odour profile of fish?

Artificial nose Signup and view all the answers

What parameter receives a score of 0 if the skin's appearance is very bright?

General appearance Signup and view all the answers

Which of the following parameters does NOT contribute to the QIM score?

Swimming ability Signup and view all the answers

What does a total demerit score of 10 indicate about the remaining shelf life of fish on ice?

5 days Signup and view all the answers

What is the maximum possible score a single quality parameter can receive in the QIM assessment?

4 Signup and view all the answers

Which characteristic indicates a score of 3 for the gills' smell?

Sour stink/stale, rancid Signup and view all the answers

What must be established to develop a new quality index scheme for a fish species?

Experienced sensory panel Signup and view all the answers

How does the quality index model (QIM) differ from traditional assessment methods in terms of deterioration patterns?

Aims for a straight line model Signup and view all the answers

Which score indicates that the fish is in rigor mortis based on stiffness?

0 Signup and view all the answers

What is the relationship between the sensory quality expressed as a demerit score and the remaining storage life of fish on ice?

Directly proportional Signup and view all the answers

What does a soft belly score indicate in the quality assessment scheme?

1 point Signup and view all the answers

What is the limit of acceptability for off-odours/flavours in fish according to the structured scaling method?

2 to 3 Signup and view all the answers

Which statistical method can be used to analyze results from the triangle test in sensory analysis?

t-test Signup and view all the answers

In a triangle test, how are the samples presented to the assessors?

Two samples are identical and one is different Signup and view all the answers

What is typically included in the structured scaling method to help panelists evaluate fish quality more effectively?

Clearly defined scales and standards Signup and view all the answers

What is the primary purpose of the triangle test in sensory analysis?

To identify detectable differences between samples Signup and view all the answers

Which factor is considered essential for the training of panelists in descriptive testing?

Agreement on descriptive terms and attributes Signup and view all the answers

What is the total number of panel members typically required for a triangle test?

No less than 12 Signup and view all the answers

Which of the following best describes the characteristics of the second grade in quality scaling for fish?

Slight off-odours/flavours Signup and view all the answers

How are samples served to panel members during a triangle test?

Randomly, preferably as duplicates Signup and view all the answers

What is the least acceptable score for 'Slight off-odour/flavour' in the structured scaling of fish?

5 Signup and view all the answers

What characteristic makes ranking methods preferred for preliminary screening?

They are generally quicker and involve less training. Signup and view all the answers

Which term best describes the process of generating a complete description of a fish product's flavor characteristics?

Flavor profiling Signup and view all the answers

What is the main benefit of using a trained panel for descriptive sensory analysis?

Increases the objectivity and reliability of flavor assessments. Signup and view all the answers

How can results from Quantitative Descriptive Analysis (QDA) be statistically analyzed?

Through multivariate analysis or analysis of variance. Signup and view all the answers

What should be the ideal minimum size of a panel for descriptive testing?

8-10 persons Signup and view all the answers

What plays a crucial role in training assessors for sensory evaluation?

Thorough training with a wide variety of reference samples. Signup and view all the answers

Which sensory test requires a relatively minor degree of training for assessors?

Triangle test Signup and view all the answers

What effect can insufficient planning in experimental design have on sensory analysis?

Increased variance in test results. Signup and view all the answers

What statistical method provides a visual representation of the results in sensory analysis?

Spider's web Signup and view all the answers

Which aspect is crucial for ensuring valid results in sensory evaluations?

Proper randomization of samples during testing. Signup and view all the answers

What is the primary purpose of training assessors in sensory evaluation of fish?

To identify basic tastes and off-flavours Signup and view all the answers

Why are biochemical and chemical methods important in seafood quality evaluation?

They establish quantitative standards for quality. Signup and view all the answers

What is the minimum amount of fish sample recommended per person during sensory evaluations?

50-100 g Signup and view all the answers

What temperature should fish be cooked to in order to ensure safety?

65°C Signup and view all the answers

What is a disadvantage of using total volatile basic amines (TVB) as a measurement in seafood quality?

They are unreliable for assessing initial spoilage conditions. Signup and view all the answers

What aspect of seafood quality do biochemical/chemical indicators NOT consider?

Sensory assessment quality. Signup and view all the answers

How often should training and testing of sensory panel members be repeated?

Regularly Signup and view all the answers

Which of the following is a requirement for the facilities used in sensory evaluation?

Adequate space for sample inspection. Signup and view all the answers

What is a key characteristic of total volatile basic amines (TVB) in seafood evaluation?

Includes measurement of trimethylamine. Signup and view all the answers

What does the presence of ammonia indicate about the quality of squid?

It is an excellent indicator of quality. Signup and view all the answers

Which method is commonly used for identifying ammonia in fish extracts?

Spectrophotometric analysis of glutamate dehydrogenase activity. Signup and view all the answers

How does the production of trimethylamine (TMA) relate to spoilage bacteria?

It may not correlate strongly with bacterial numbers. Signup and view all the answers

What significant limitation is associated with total volatile base (TVB) values?

They are dependent on the method of analysis. Signup and view all the answers

What advantage does ammonia have over trimethylamine (TMA) in quality assessment of fish?

Ammonia reflects changes in quality more rapidly. Signup and view all the answers

Which procedure has shown poor agreement among different methods of TVB analysis?

Six published TVB procedures. Signup and view all the answers

What is the primary source of ammonia in seafood during spoilage?

Bacterial degradation of proteins and peptides. Signup and view all the answers

In which form is the ammonia test kit available that indicates ammonia by color change?

Test strip. Signup and view all the answers

What phenomenon influences the efficacy of TMA as a quality indicator for fish?

Presence of specific spoilage bacteria. Signup and view all the answers

What is the main purpose of descriptive tests in sensory analysis?

To determine the nature and intensity of differences Signup and view all the answers

Which quality level in the EU scheme represents the highest quality of fish?

E (Extra) Signup and view all the answers

In sensory analysis, which component is NOT typically evaluated?

Chemical composition Signup and view all the answers

What is a primary consideration when selecting judges for sensory analysis?

Individual differences in sensory response Signup and view all the answers

Which test is used to determine if a difference exists between samples?

Triangle test Signup and view all the answers

What is one drawback of the EU scheme for fish quality assessment?

It uses only general parameters for assessment Signup and view all the answers

What does the Quality Index Method aim to achieve?

To assign a single score to multiple quality parameters Signup and view all the answers

Which of the following sensory analysis methods focuses on consumer preferences?

Affective tests Signup and view all the answers

Which sensory analysis method is NOT categorized as a discriminative test?

Profiling test Signup and view all the answers

Why is training important for assessors in sensory analysis?

To obtain objective responses that describe product features Signup and view all the answers

Which organism produces significantly more TMA compared to Shewanella putrefaciens?

Photobacterium phosphoreum Signup and view all the answers

Why is TMA considered a better indicator for assessing the quality of certain marine fish?

It reflects spoilage more accurately than bacterial counts. Signup and view all the answers

What is the purpose of neutralizing fish samples to pH 7 before TMA analysis?

To prevent amines from becoming volatile. Signup and view all the answers

What is a significant disadvantage of TMA analyses?

They do not reflect earlier stages of spoilage. Signup and view all the answers

Which substance is produced from TMAO by the enzyme TMAO dimethylase in certain fish?

Dimethylamine (DMA) Signup and view all the answers

Which method is commonly used for the analysis of DMA in fish samples?

Colorimetric determination Signup and view all the answers

What is the relationship between protein denaturation and the production of formaldehyde in frozen-stored gadoid fish?

Higher formaldehyde production is related to increased protein denaturation. Signup and view all the answers

What is a crucial safety consideration when handling perchloric and trichloroacetic acids?

Appropriate protection for hands and eyes must be worn. Signup and view all the answers

What does the TMA index represent in the context of seafood assessment?

The logarithmic value of TMA concentration. Signup and view all the answers

How should fish samples be prepared to minimize analytical errors relating to amines?

Samples should be acidified and stored in sealed containers. Signup and view all the answers

Which method provides a non-destructive alternative for amine determinations in fish?

Gas chromatography of headspace volatiles Signup and view all the answers

What indicator is associated with protein denaturation in fish due to improper handling?

Dimethylamine Signup and view all the answers

Which biogenic amine is primarily associated with scombroid poisoning?

Histamine Signup and view all the answers

How does spoilage at chill storage temperatures relate to histamine production in fish?

Histamine may not be produced despite spoilage. Signup and view all the answers

Which biogenic amine analysis method follows a chemical quality index reflecting quality loss?

Gas chromatography Signup and view all the answers

What occurs to cadaverine levels during spoilage in skipjack tuna after 36 hours?

They increase exponentially. Signup and view all the answers

What is a common characteristic of most biogenic amines regarding thermal processing?

They remain stable after heating. Signup and view all the answers

Which compound results from the decarboxylation of lysine in spoiled fish?

Cadaverine Signup and view all the answers

What factor primarily influences the pH changes in bacterial growth in fish?

Acidic pH from amine production Signup and view all the answers

Which biogenic amine was reported to have an increasing trend along with histamine production in tuna?

Putrescine Signup and view all the answers

What is the primary purpose of microbiological examinations in fish products?

To determine the presence of public health significant organisms Signup and view all the answers

Which method developed by Botta is used for measuring cod fillet texture?

Penetrometer Signup and view all the answers

What does the total count (TAC) in fish products represent?

The number of bacteria that form visible colonies Signup and view all the answers

Which method is associated with measuring hardness and softness in fish flesh?

Compressive deformability test Signup and view all the answers

What is a limitation of traditional bacteriological examinations of fish?

They are laborious and time-consuming. Signup and view all the answers

Which of the following is NOT typically evaluated by microbiological data in fish products?

Freshness Signup and view all the answers

What type of equipment was utilized by Gill et al. for evaluating toughening in frozen fish muscle?

An Instron Model TM Signup and view all the answers

What does the stress-strain curve in Johnson et al.'s method help calculate?

Modulus of deformability Signup and view all the answers

Which of the following statements about total aerobic count (TAC) is true?

It may provide a comparative measure of bacterial contamination. Signup and view all the answers

What aspect does the rapid non-destructive method for measuring cod texture focus on?

Firmness and resilience Signup and view all the answers

What factor has NOT been shown to affect nucleotide breakdown patterns?

Chemical composition Signup and view all the answers

What is the main reason for not relying on a single catabolite level for quality assessment of fish?

Levels of catabolites can mislead due to varying presence of other compounds. Signup and view all the answers

Which enzyme test kits are commonly used for measuring ethanol in fish tissue?

Commercial enzyme test kits from Boehringer Mannheim Signup and view all the answers

Which method is suggested for the most reliable analysis of nucleotide catabolites?

High-pressure liquid chromatography (HPLC). Signup and view all the answers

What is a major disadvantage of using peroxide value (PV) as an index of quality?

Hydroperoxides are odour- and flavour-less. Signup and view all the answers

Which of the following methods can be used to determine the concentration of lipid hydroperoxides?

Spectrophotometric methods Signup and view all the answers

What is a significant disadvantage of using enzyme-based test strips for measuring Hx and Ino?

They have poor reproducibility and are limited to certain compounds. Signup and view all the answers

Which solvent is commonly used for deproteinization of fish samples during nucleotide analysis?

Perchloric acid. Signup and view all the answers

Which bacterial action is most directly associated with the production of ethanol in fish?

Anaerobic fermentation Signup and view all the answers

What is the effect of neutralizing acid extracts during nucleotide determination?

It helps prevent nucleotide degradation. Signup and view all the answers

What is typically the first product of lipid oxidation in fish lipids?

Lipid hydroperoxides Signup and view all the answers

Which of the following statements about the shelf life of enzymes in testing kits is correct?

Enzymes denature over time, limiting kit effectiveness. Signup and view all the answers

Why is it challenging to compare peroxide values (PVs) between studies?

Different methods may produce varying PV results. Signup and view all the answers

Which of the following factors can influence nucleotide catabolites in seafood?

Types of spoilage bacteria Signup and view all the answers

Why is potassium hydroxide often used after acid extraction in nucleic acid analysis?

To neutralize acid extracts and prevent degradation. Signup and view all the answers

What was the recovery rate for Hx standards found in canned tuna prior to thermal processing, according to Gill et al. (1987)?

92%. Signup and view all the answers

What is a potential risk associated with low peroxide value (PV) readings during storage?

It may indicate early oxidation or a late stage of extensive oxidation. Signup and view all the answers

Which compound is primarily derived from carbohydrate sources during the spoilage of fish?

Ethanol Signup and view all the answers

What is one key advantage of using perchloric acid for sample extraction in nucleotide analysis?

The perchlorate ion is insoluble in high concentrations of potassium. Signup and view all the answers

Which factor affects the reliability of enzyme-coated electrodes in measuring freshness?

They experience limited measurements and reproducibility. Signup and view all the answers

What chemical substance is commonly used to express the results of TBA-RS measurements in fish fat?

Malonaldehyde Signup and view all the answers

Which of the following methods is NOT mentioned as a way to assess the quality and freshness of fish?

Infrared spectroscopy Signup and view all the answers

Why is caution advised when interpreting TBA-RS values?

They do not correlate with sensory evaluations consistently. Signup and view all the answers

What is a major limitation of using the GR Torrymeter for evaluating fish quality?

It cannot assess a single fish's quality. Signup and view all the answers

Which variable is NOT crucial when determining the pH of fish meat?

Water temperature during storage Signup and view all the answers

What is the standard method used to express TBA-RS values for fish lipids?

Micromoles of malonaldehyde per gram of fat Signup and view all the answers

Which of the following best describes the RT Freshness Grader?

It operates based on the principles of the GR Torrymeter. Signup and view all the answers

What is typically the result of highly oxidized fish lipids in terms of sensory quality?

A fishy and rancid characteristic Signup and view all the answers

Which of the following is NOT a factor affecting the electrical properties of fish tissue after death?

Temperature of refrigerated storage Signup and view all the answers

Which method is noted for providing a broader range assessment of oxidation products in fish quality estimation?

PV determination Signup and view all the answers

What is the primary aim of Quality Assurance (QA) in a food processing system?

To provide confidence in product quality Signup and view all the answers

In the HACCP system, how is a Critical Control Point (CCP) defined?

A point that can completely control a hazard Signup and view all the answers

Which of the following is NOT a main element of the HACCP system?

Market analysis Signup and view all the answers

What does the Quality Control (QC) function primarily involve?

Operational techniques to meet quality requirements Signup and view all the answers

What factor significantly contributed to the development of the HACCP system in food industries?

Stringent national food legislations Signup and view all the answers

Which statement best describes the relationship between QA and QC?

QC is a tactical function under QA Signup and view all the answers

What advantage does the HACCP system provide compared to traditional quality assurance systems?

It allows for more efficient and cost-effective preventive measures Signup and view all the answers

Which task is involved in the monitoring system of the HACCP framework?

Record temperature and other quality factors Signup and view all the answers

What is the ultimate outcome of implementing a successful Quality Assurance program?

Consistent product quality that meets customer requirements Signup and view all the answers

How does the HACCP system document assurance of quality standards?

Through regular recording of actions and measures taken Signup and view all the answers

What is a critical control measure for managing bacterial growth in fish processing?

Monitoring processing time on a daily basis. Signup and view all the answers

Which critical limit is set for the temperature of chilled fish?

+1°C Signup and view all the answers

Who is responsible for ensuring that packaging meets product specifications?

Processing manager Signup and view all the answers

What action is required when the temperature of stored fish exceeds critical limits?

Reinspection of exposed fish. Signup and view all the answers

What is a potential hazard of inadequate packaging in frozen storage?

Spoilage of products Signup and view all the answers

What must be determined daily when chlorination of water is applied?

Free chlorine levels Signup and view all the answers

What should be verified when fish from unknown sources are purchased?

Compliance with HACCP principles. Signup and view all the answers

What is required to prevent contamination by enteric pathogens during processing?

Continuous supervision of personal hygiene. Signup and view all the answers

When should reweighing of products occur in the processing line?

When prior weighing shows discrepancies. Signup and view all the answers

What is the main responsibility of the quality control manager concerning water?

Monitoring water quality on a regular basis. Signup and view all the answers

What must be included in the definition and description of a fish product to prevent ambiguity?

The maximum permitted weight and presence of defects Signup and view all the answers

What is the maximum allowable time for catch handling from catch to chilling?

3 hours Signup and view all the answers

Which hazardous condition in fresh fish production is controlled through ensuring low temperature during chilling?

Growth of bacteria and spoilage Signup and view all the answers

Which temperature must the fish be chilled to maintain safety?

1°C Signup and view all the answers

What is the role of a corrective action plan in the HACCP system for fish production?

To establish procedures for addressing deviations from critical limits Signup and view all the answers

Which of the following is a critical control point (CCP) related to the handling of fish during catch?

Ensuring short handling time Signup and view all the answers

Who is responsible for the continuous recording of fish temperature in the chill room?

Designated person Signup and view all the answers

What corrective action is required if the temperature is found to be out of control during the chilling process?

Products must be reinspected and sorted Signup and view all the answers

Which type of contamination occurs prior to fish being caught and is managed by monitoring fishing areas?

Chemical contamination and enteric pathogens Signup and view all the answers

What is a key measure to prevent the presence of bones, skins, and membranes in fish fillets during processing?

Proper setting of machinery and worker training Signup and view all the answers

What is a critical limit set by buyers or company policy regarding the processing of fish?

Maximum allowable skin and bone content Signup and view all the answers

What hazard is most likely during the arrival of raw material at the factory?

Risk of substandard quality Signup and view all the answers

Which aspect of fish processing is primarily associated with ensuring accurate weights?

Accuracy of scales and packaging methods Signup and view all the answers

What is a primary hazard to monitor during the chilling stage of fish processing?

Growth of bacteria Signup and view all the answers

Which of the following describes a control measure for handling catch effectively?

Visual checks of the crew's adherence to procedures Signup and view all the answers

Who is responsible for ensuring that all actions and observations are logged when raw material arrives at the factory?

Processing manager Signup and view all the answers

Which of the following is not a preventive measure for hazards in fish production and processing?

Conducting regular inspections of the fishing gear used Signup and view all the answers

What should be done with fish that are found to be of low quality during processing?

They must be sorted and rejected Signup and view all the answers

What is one of the recommended critical control points (CCP) at the arrival of raw materials at the factory?

Ensure reliable sources through HACCP planning Signup and view all the answers

Which control measure is implemented during candling of fish fillets?

Continuous monitoring for visible parasites Signup and view all the answers

What is a major incentive for introducing an effective quality assurance system in fish processing?

Improvement of fish utilization and reduction of spoilage Signup and view all the answers

Why is relying solely on final product testing considered ineffective in quality assurance?

It gives a false sense of security and does not ensure quality Signup and view all the answers

Traditionally, who have fish processors viewed as responsible for quality assurance?

The regulatory governmental agency Signup and view all the answers

What is a key difference between Quality Assurance and Quality Control?

Quality Assurance ensures overall quality throughout production, while Quality Control is about inspection of final products Signup and view all the answers

What is the primary goal of implementing a quality assurance system in fish processing establishments?

To maintain long-term sustainability and competitiveness Signup and view all the answers

How has global demand for fish and fishery products affected the need for quality assurance?

It necessitates improved quality systems due to nearing maximum production levels Signup and view all the answers

What common misconception exists about quality assurance in fish processing?

Quality assurance can be achieved without proper systems in place Signup and view all the answers

What benefit does an effective quality assurance system provide to fish processors beyond assuring quality?

Enhanced employee satisfaction Signup and view all the answers

Study Notes

Publisher Information

The publisher is not connected to any product or vendor mentioned in the publication.
Publication aims to provide accurate information regarding its subject matter.
It does not engage in professional service and advises seeking competent professionals when needed.

Book Details

Title: "Fishery Products: Quality, Safety, and Authenticity"
Editors: Hartmut Rehbein and Jörg Oehlenschläger
ISBN: 978-1-4051-4162-8 (hardback)
Published in 2009, with library cataloging by the Library of Congress and the British Library.

Content Overview

The structure includes contributors, preface, introduction, and chapters covering various aspects of fishery products.
Significant topics include fish quality control, processing, biogenic amines, and advanced analytical methods.

Key Chapters and Topics

Chapter 1: Basic facts on fishery production, species categories, nutritional components, vitamins, and minerals.
Chapter 2: Traditional quality control methods, including TVB-N and pH levels.
Chapter 3: Focus on biogenic amines, safety factors, and regulatory considerations.
Chapter 4: Exploration of ATP-derived products and K-value determination linked to post mortem changes.
Chapter 5: Introduction to VIS/NIR spectroscopy for chemical composition assessment and fish freshness.
Chapter 6: Application of electronic noses and tongues for evaluating fish quality and freshness.

Advanced Analytical Techniques

Chapter 7: Emphasis on color measurement in fish and seafood.
Chapter 8: Overview of differential scanning calorimetry (DSC) applications for seafood quality.
Chapter 9: Instrumental texture measurement methodologies and their implications for quality classification.
Chapter 10: Image processing techniques for determining freshness and quality characteristics of fish products.
Chapter 11: Use of nuclear magnetic resonance for assessing cryoprotective properties in fish.

Historical Context

Over 30 years ago, seafood analytical methods were limited in number and application.
Notable earlier methods included total volatile basic nitrogen for spoilage determination and microbial colony counts.
The publication highlights a significant evolution in analytical methods and the importance of detailed analytical books and research in the seafood sector.

Categories of Fish Species

Fish species classified into marine and freshwater categories, with examples like European eel and salmon being adaptable to both environments.
Fat content categorizes fish into three classes:
- Lean fish: 1-5% fat (e.g., white halibut, wolffish, plaice).
- Medium fatty fish: >5-10% fat (e.g., redfish, swordfish, bream).
- Fatty fish: >10% fat (e.g., sprat, mackerel, herring, eel).
Freshwater examples include carp, pike, and perch; marine examples include cod, redfish, and mackerel.
Anatomical shapes categorize fish into roundfish (e.g., saithe, cod) and flatfish (e.g., plaice, dab).
Groundfish search for prey near the seabed; swarmfish gather in large schools (e.g., herring, sprat).

Bony and Cartilaginous Fish

Most fish belong to the bony fish group (Osteichthyes) characterized by a bony skeleton.
Some species have free-floating bones in their muscles, formed by hardened connective tissue.
Cartilaginous fish (Chondrichthyes) like sharks and rays have a skeleton made of cartilaginous tissue reinforced with calcium carbonate.

Nutritional Properties

Fish fat content can vary from 1% to 30% depending on maturity and species.
Classification based on nutritional properties aids in understanding dietary values.

Fish Muscle

Fish muscle (fillet) forms the main edible part, consisting of segments called myomers between connective tissue (myocommata).
Body weight proportion of fish flesh ranges from 40% to 65%, influenced by species and physiological state.
Species with elliptical shapes (e.g., tuna, herring) typically have a higher muscle proportion than flatfish.
Fish muscle is divided into light and dark types, differentiated by chemical composition and function.
Light muscle supports rapid movement, relying on anaerobic glycolysis for energy.
Dark muscle, found near the skin and lateral line, is adapted for endurance swimming, utilizing aerobic metabolism with lipids and carbohydrates for energy.
Species like herring and mackerel have almost equal amounts of light and dark muscle, while most have more light muscle.

Analysis of Seafood and Seafood Products

Analysis is crucial for understanding seafood quality and safety.
Variability in seafood products affects both nutritional content and sensory characteristics.

Peptides and Proteins

Seafood is rich in peptides and proteins, important for human nutrition.
The composition and functionality of these biomolecules can vary widely among different seafood types.

Proteomics in Seafood

Proteomics focuses on the large-scale study of proteins, particularly their functions and structures.
The fish skeletal muscle proteome includes abundant structural proteins such as actin and tubulin.
Difficulties arise in analyzing low-abundance proteins due to dominance of high-abundance proteins in muscle samples.

Seafood Genomics

Genomic studies provide insights into the genetic diversity of seafood species.
Understanding genetics assists in optimizing breeding and conservation strategies.

Nucleotides and Nucleosides

Nucleotides are key components of RNA and DNA, impacting the nutritional quality of seafood.
Their presence can influence flavor and freshness in seafood products.

Lipid Compounds in Seafood

Lipids are vital for flavor and nutritional value, including omega-3 fatty acids beneficial for health.
Analyzing the lipid profile can provide insights into the health benefits of seafood.

Methods of Protein Analysis

Biorad’s Coomassie Brilliant Blue G (CBBG) method is a rapid and widely-used dye-binding technique for protein quantification.
Silver staining is a much more sensitive method, 100 times more potent than CBBG, suitable for analyzing protein concentration.
Protein analysis methods have limitations, often being influenced by the type of proteins present in the sample.

Muscle Proteome Challenges

The muscle proteome contains predominantly a few high-abundance proteins, complicating the detection of low-abundance proteins like regulatory proteins and enzymes.
No amplification methods exist for proteins analogous to DNA's PCR, necessitating sample fractionation to obtain a clearer profile.

Strategies for Protein Analysis

Various fractionation methods exist to isolate low-abundance proteins from high-abundance ones.
Techniques include affinity chromatography, preparative isoelectrofocusing, and solubility studies using detergents or chaotropes.

Quality of Fish

"Quality" encompasses aesthetic appearance, freshness, degree of spoilage, and safety from harmful bacteria, parasites, or chemicals.
Perceptions of quality vary by individual and product type, necessitating specific definitions for each.
Freshness is highly valued, but fish in rigor mortis can be difficult to process; slightly older fish that have passed rigor are often preferred for processing.

Evaluation Methods

Fresh fish quality evaluation methods can be categorized into sensory and instrumental.
Sensory evaluation involves human perceptions of sight, smell, taste, touch, and hearing.
Reliability of chemical or instrumental methods must correlate with sensory evaluations.
Controlled sensory evaluations minimize personal bias and environmental effects.

Sensory Methods

Sensory evaluation consists of three steps: detection of stimuli, evaluation and interpretation, and response to stimuli.
Variability in individual responses (e.g., color blindness, chemical sensitivity) can affect sensory assessments.
Objective assessments are critical for quality control; subjective assessments can be used in market research.

Analytical Tests

Discriminative Tests: Determine if a difference exists between samples (e.g., triangle test, ranking test).
Descriptive Tests: Assess the nature and intensity of differences (e.g., profiling, quality tests).
Affective Tests: Measure preference or acceptance of products.

Quality Index Method (QIM)

Originating from the Torry Research Station, the QIM assigns scores to various quality parameters, allowing a single numerical quality value.
The EU quality assessment scheme categorizes fish into three quality levels: E (Extra), A, and B.
QIM employs scores from 0 (very fresh) to higher demerit points as spoilage increases, predicting storage life effectively.

Structured Scaling

Structured scaling utilizes a scale to represent degrees of intensity for sensory attributes, requiring careful descriptor training and selection.
Statistical methods like t-tests and analysis of variance are used for objective assessment.

Triangle Test and Ranking

Triangle tests evaluate detectable differences between samples using three coded samples.
Ranking allows panelists to arrange samples based on specific characteristics, typically used for preliminary screenings.

Flavor Profiling and Descriptive Terminology

Quantitative Descriptive Analysis (QDA) requires trained assessors to develop a comprehensive flavor profile.
Descriptive terminology helps in the characterization of products, linking sensory attributes to quality evaluations.

Statistical Principles

Proper experimental design and statistical planning are essential for conclusive sensory analysis.
Experiment designs should consider panel member count, sample numbers, and hypothesis testing.

Assessor Training and Facilities

Sensory evaluation requires regular training for assessors to ensure objective and consistent results.
Facilities for sensory evaluation need to be well-ventilated, adequately lit, and spacious for inspection of the samples.

Cooking and Serving Requirements

Fish samples should weigh between 50-100 g per person and be cooked to a minimum internal temperature of 65°C.
Maintenance of temperature is crucial for serving to ensure quality and safety.

Biochemical and Chemical Methods

Biochemical and chemical methods aim to establish quantitative standards for seafood quality assessment.
Tolerance levels for chemical spoilage indicators enable more objective quality assessments compared to purely sensory evaluations.### Biochemical & Chemical Methods in Seafood Quality Assessment
Biochemical and chemical methods are effective for evaluating products of marginal quality in seafood.
These methods can replace time-consuming microbiological evaluations, but should correlate with sensory quality assessments.
Compounds measured must not be altered by processing methods like canning, which can degrade important indicators.

Total Volatile Basic Amines (TVB)

TVB measurements include trimethylamine (TMA), dimethylamine (DMA), ammonia, and other nitrogenous compounds related to spoilage.
TVB is reliable for judging advanced spoilage stages but may not detect early spoilage in certain fish like cod within the first ten days of chilled storage.
Particularly useful for assessing quality in cephalopods, certain industrial fish, and crustaceans.
Variability in TVB analysis methods exists, leading to inconsistent results among different procedures.

Ammonia as a Quality Indicator

Ammonia is a byproduct of bacterial degradation of proteins and autolytic breakdown of AMP.
Recently developed methods use enzymes like glutamate dehydrogenase to measure ammonia conveniently via absorbance.
Ammonia levels in squid serve as an excellent quality indicator, revealing significant changes only after prolonged storage, making it a better predictor than TMA in some fish species.

Trimethylamine (TMA)

TMA, with its characteristic "fishy" odor, results from bacterial reduction of trimethylamine oxide (TMAO) present in marine fish.
Correlation with bacterial presence can be poor due to specific spoilage bacteria producing high TMA levels without a large bacterial count.
TMA analysis provides faster results, giving a better indication of spoilage compared to traditional bacterial counts.

Dimethylamine (DMA)

DMA is produced in gadoid fish during frozen storage due to the action of TMAO dimethylase.
It serves as an indicator of protein denaturation and quality in frozen-stored gadoid fish.
Measurement often involves colorimetric methods, which face challenges in specificity.

Biogenic Amines

Bacterial decarboxylation of amino acids in fish muscle can produce histamine, putrescine, cadaverine, and tyramine; histamine is notably linked to scombroid poisoning.
Quality indices based on biogenic amines correlate with spoilage but lack absolute assurance of product wholesomeness.
Biogenic amines tend to remain stable through thermal processing, indicating prior spoilage.

Nucleotide Catabolites

Nucleotide degradation involves the breakdown of ATP to various catabolites, influenced by autolytic and bacterial actions.
A comprehensive analysis of all catabolites is best, as single measures do not adequately indicate spoilage status.
High-Pressure Liquid Chromatography (HPLC) is the preferred method for rapid and accurate nucleotide analysis.

Ethanol as a Quality Indicator

Ethanol formation through fermentation and protein breakdown is used to measure seafood quality.
Reliable enzyme test kits allow easy ethanol measurements, including for canned products, capitalizing on its heat stability.

Oxidative Rancidity Measurements

Unsaturated fatty acids in fish lipids are prone to oxidation, tracked by measuring lipid hydroperoxides.
Chemical assessments utilize oxidative potential methods to determine peroxide values, which can indicate rancidity levels.### Peroxide Value (PV) Determination
Iodometry (Lea, 1952) and spectrophotometry (Stine et al., 1954) are methods for PV determination with contrasting results.
The thiocyanate method can yield PV values 1.5 to 2 times greater than iodine titration.
PV doesn't directly correlate with sensory quality since hydroperoxides are odorless and flavorless.
Low PV might represent either an early autoxidation phase or a late stage with degraded hydroperoxides.
Secondary oxidation products, generated in later oxidation stages, emit unpleasant odors and flavors associated with rancid fish.
Thiobarbituric acid-reactive substances (TBA-RS) can be measured spectrophotometrically to assess oxidation, with malonaldehyde as a standard.
TBA-RS values above 1-2 µmol MDA-equiv per g fat indicate potentially rancid flavors.
The recommended PV for fresh fish fat should not exceed 10-20 meq/kg.
Modern techniques can analyze specific oxidation products but broader methods like PV and TBA-RS are preferable for general quality estimation.

Physical Method Assessments

Electrical Properties: Changes in fish skin and tissue post-mortem can serve as spoilage indicators, but challenges in instrument development exist.
GR Torrymeter: Designed to correlate readings with fish freshness; effective in batching but not for single fish quality evaluation.
RT Freshness Grader: Developed in 1982, can assess 70 fish per minute; operational by 1990.
pH Measurement: Indicates fish condition; can be conducted directly or in suspension.
Texture Assessment: Essential for quality; influenced by storage methods.
- Rheological Tests: Include compressive deformability and shear force methods that correlate well with subjective evaluations.
- Non-destructive Texture Measurement: A penetrometer developed by Botta (1991) provides quick, objective texture analysis.

Microbiological Methods

Aim to detect harmful bacteria and assess hygiene in fish products; typically, microbiological data doesn't inform on sensory quality.
Total Aerobic Count (TAC) represents the number of bacteria capable of colonizing a medium but may not indicate freshness.
High TAC readings can persist even in fish that appear acceptable; knowledge of handling and conditions is crucial for interpretation.
Traditional microbiological tests are resource-intensive, leading to a preference for quick, automated testing methods in recent years.
Iron Agar and Lyngby media yield better results in specific contexts, especially for identifying spoilage bacteria producing hydrogen sulfide.

Artisanal Fishing vs. Food Processing

Artisanal fishermen sell freshly caught fish, often on the same day, reducing the need for complex quality assurance systems.
Larger food production and processing companies require robust quality assurance systems to ensure sustainability and meet growing global demand for fish.
Effective quality assurance can reduce fish spoilage and waste while increasing operational efficiency and employee satisfaction.

Importance of Quality Assurance

Quality assurance (QA) is essential for the longevity of food production businesses.
Traditional reliance on regulatory agencies and end-product testing has proven costly and ineffective, often providing a false sense of security.
QA establishes systematic actions that ensure products meet specified quality requirements.

Quality Assurance vs. Quality Control

Quality Assurance (QA) involves strategic management actions that instill confidence in a product's quality.
Quality Control (QC) focuses on operational techniques and activities to meet quality requirements, often equated with inspection.
A shift from post-production quality control to a preventive strategy improves food safety and reduces costs.

HACCP System Introduction

The Hazard Analysis Critical Control Point (HACCP) system is a preventive strategy for food quality assurance originally developed to enhance food safety.
HACCP is increasingly mandated by national food legislations, placing the onus of food quality on producers.

HACCP System Elements

Identify potential hazards and assess risks.
Determine Critical Control Points (CCPs) that can be controlled to minimize hazards.
Establish monitoring systems, corrective actions, verification procedures, and documentation.

Application to Fish Production

Defining product attributes and quality parameters is crucial for effective quality control.
A comprehensive monitoring and checking system must be implemented at each identified CCP.
Specific hazards and control measures must be documented throughout the fish processing workflow.

Examples of Hazards and Control Measures

Live Fish Handling: Monitor fishing areas to avoid contamination; critical control point for minimizing biotoxin risks.
Catch Handling: Limit handling time and avoid rough treatment to reduce bacterial growth and defects.
Chilling: Maintain low temperatures (target 1°C) to prevent bacterial proliferation.
Arrival of Raw Material: Conduct sensory evaluations to ensure quality upon raw material entry.
Processing (Filleting, Skinning, etc.): Ensure machinery settings minimize defects and implement strict hygiene practices.

Continuous Monitoring and Regulation

Regular checks on weighing procedures to avoid discrepancies in product weights.
Maintain effective packaging standards to prevent spoilage during storage.
Continuous temperature monitoring of chilling/freezing processes is essential to maintain product quality.

Responsibility and Documentation

Processing managers and designated personnel are responsible for implementing and supervising control measures.
All monitoring actions, observations, and corrective measures should be recorded for accountability and traceability.

Integration of HACCP

The HACCP system should be integrated from catch to consumption, ensuring quality control throughout the supply chain.
Reliable sourcing of fish and adherence to HACCP principles by suppliers is critical for maintaining quality at the processing level.

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