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Questions and Answers
Which carbohydrate declines rapidly after the death of the organism?
Which component can be found in both plant and animal sources and has an acetamide group?
Which of the following has nutraceutical applications with antioxidant and antitumor effects?
Post-mortem changes summary includes which of the following sensory changes?
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Which mineral is commonly found in fish and beneficial for bone health?
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Which nutrient in fish is essential for brain function and vision?
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What process involves the internal breakdown of protein and fats due to a complex series of reactions by enzymes?
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Which factor influences the speed at which a fish passes through rigor mortis?
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What does a higher K value indicate in terms of fish freshness?
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Which type of change occurs in proteins during frozen storage of fish?
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What does autolysis in fish lead to immediately after rigor mortis?
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Which factor affects the freshness level of fish based on the K value?
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What is the primary function of free water in food matrices?
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Which of the following statements about bound water is correct?
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Which type of protein is found in fish muscle tissue?
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What is the approximate percentage of proteins in fish muscle tissue on a wet basis?
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Which type of muscle tissue is characterized by transverse stripes?
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What is the primary factor that determines water activity in foods?
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Study Notes
Carbohydrates
- Glycogen declines rapidly after death of an organism, associated with stress during capture.
- Chitin is found in both plant and animal sources, and has an acetamide group.
- Chitosan is the deacetylated form of chitin.
- Cellulose has a hydroxyl group.
Nutraceutical Applications of Chitin and Chitosan
- Bioactive properties of chitin and chitosan include:
- Antioxidant
- Antihypertensive
- Anti-inflammatory
- Anticoagulant
- Antitumor/anticancer
- Antimicrobial
- Hypocholesterolemic
- Antidiabetic effects
Post-Mortem Changes
- Biochemical changes during post-mortem include:
- Rigor mortis and autolysis
- Nucleotide breakdown
- Glycogen degradation
- Other biochemical changes
- Sensory changes during post-mortem include:
- Fresh (sweet)
- Stale
- Putrid
- Factors affecting post-mortem changes include:
- Species
- Physical condition
- Degree of exhaustion before death
- Size
- Amount of handling during rigor
- Temperature at which it is kept
- Lower energy reserve
Proteins
- Protein denaturation is a process by which hydrogen bonds, hydrophobic interactions, and linkages are broken and the protein is unfolded.
- Autolysis is self-digestion, the internal breakdown of the structure of protein and fats due to a complex series of reactions by enzymes.
- Autolysis starts immediately after rigor and creates favorable conditions for the growth of bacteria.
Water
- Free water is water that can be extracted easily from foods by squeezing or cutting or pressing.
- Free water exists in liquid form and is loosely attached to solid matrices by capillary forces.
- Free water molecules are available for biological reactions in food matrices.
- Water activity predicts whether water is likely to move from the food product into the cells of micro-organisms that may be present.
- Bound water is tightly hydrogen-bonded to hydroxyl groups of food components.
- Bound water is not free to act as a solvent for salts and sugars.
Fish Muscle Tissue
- Fish muscle tissue is composed of:
- 16-18% (wet basis) organic substances from amino acids
- Two types of muscle: Striated and Smooth muscle
- General structure of an amino acid includes:
- Alpha carbon
- Amino group
- Carboxyl group
- R group
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Description
This quiz covers the different types of water found in foods, including free water which can be easily extracted by squeezing or cutting, and bound water which is tightly hydrogen-bonded to hydroxyl groups of food matrices. Test your knowledge on water activity and its role in biological reactions within food products.
