15
The bleeding of fish contributes to one of the following phenomena in fish.
EXPLANATION
Post-Mortem Rigor Mortis, Autolysis & Spoilag
- 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).
Explanation not matching this question?
क्या व्याख्या इस प्रश्न से मेल नहीं खा रही?
Report
Want to practice this paper in exam conditions?
क्या आप परीक्षा जैसे माहौल में अभ्यास करना चाहते हैं?
Test yourself in 5-question batch format with timer and hidden answers.
5-प्रश्नों के बैच फॉर्मैट, टाइमर और छिपे उत्तरों के साथ खुद को परखें।
Start Practice Mode →
प्रैक्टिस टेस्ट मोड शुरू करें →