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Fish Processing Technology- ICAR JRF/SRF 2024 (Q.37)
MCQ (Single Correct)
+4
−1
The bleeding of fish contributes to one of the following phenomena in fish.
- Post-Harvest Bleeding of Fish:
- Hemeproteins as Pro-oxidants: Fish blood contains high concentrations of hemoglobin and myoglobin, which possess iron-containing heme prosthetic groups ($Fe^{2+}/Fe^{3+}$). Free heme and iron are among the most potent catalysts of lipid peroxidation in unsaturated fatty acids.
- Benefits of Bleeding (Exsanguination): Immediate bleeding of fish on board (by severing gill arches or caudal peduncle) expels blood from the muscle vascular bed, substantially reducing hemeprotein-induced lipid oxidation, delaying rancidity, and preventing dark, bruised muscle discolorations.
- Correct Option: Option 1 (Reduces oxidation due to the removal of hemeprotein).
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