Food Technology: Fish and Shellfish Quality and Grading

What is the primary purpose of glaze in frozen fish products?

What is the term for the scientific discipline used to measure, analyze, and interpret reactions to the characteristics of fish and shellfish as perceived by the senses?

What is the primary characteristic of a fish's appearance that is evaluated during the grading process?

During the sensory evaluation of fish, what is the characteristic of a fish that is detected by smelling?

What is the final step in the process of checking the freshness of fish?

What is the primary purpose of fish sorting during the grading process?

What is the primary purpose of HACCP in the context of fish and shellfish?

What is the term for the weight of a product with its packaging and glaze?

What is the term for a product that has an offensive or objectionable odor, flavor, color, texture, or substance?

What is the primary purpose of SOP's in the context of fish and shellfish?

What is the term for the process of randomly selecting a sample to perform an inspection?

What is the term for a degree of excellence or acceptability, measured by a set of specifications?

What does the fish condition refer to in the context of grading and sorting?

Why is it essential to handle fresh fish with care during grading and sorting?

What is the primary concern when grading larval fish?

What is the consequence of a fish having a low condition factor?

Why is it important to inspect and grade fish and shellfish?

What is the purpose of grading fish and shellfish?