'Irish Moss' (Chondrus crispus): A marine red alga (phylum Rhodophyta) found along the rocky North Atlantic coast.
It is the historic natural source of Carrageenan, a family of sulfated linear galactan polysaccharides widely used in food processing as gelling agents, thickeners, and stabilizers.
Correct Option: Option 3 (Carrageenan).
Explanation not matching this question?क्या व्याख्या इस प्रश्न से मेल नहीं खा रही?Report
27
ICAR JRF Fish Processing Technology 29 Jun 2024Shift 1
MCQ (Single Correct)+4−1
Fermented fish product with low salt concentration of less than 6%, from North East sector of India is known as
Shidal (or Seppa): A popular traditional semi-fermented fish product indigenous to Northeast India (Assam, Tripura, Manipur).
Prepared from small freshwater carplets (Puntius sophore) by packing dried, semi-moist fish tightly into specially seasoned earthen pots (mutka) with low salt or without adding direct crystalline salt ($\lt 6\%\text{ salt}$), followed by anaerobic maturation for several months.
Correct Option: Option 3 (Shidal).
Explanation not matching this question?क्या व्याख्या इस प्रश्न से मेल नहीं खा रही?Report
28
ICAR JRF Fish Processing Technology 29 Jun 2024Shift 1
MCQ (Single Correct)+4−1
Organic acids are preferred to produce fish silage as they
Fish silage is a liquid product made by mincing whole unutilized trash fish or fish offal and adding organic acids (typically $3\% - 3.5\%$ Formic acid).
The organic acid lowers the medium $\text{pH}$ to approximately $3.5 - 4.0$, activating endogenous acidic digestive proteases (pepsin) to liquefy muscle proteins while inhibiting putrefactive bacterial growth, producing a microbiologically stable animal feed ingredient.
Correct Option: Option 2 (Reduce pH to 3.5 to get stable product).
Explanation not matching this question?क्या व्याख्या इस प्रश्न से मेल नहीं खा रही?Report
29
ICAR JRF Fish Processing Technology 29 Jun 2024Shift 1
Pla-ra (Plata): A traditional Southeast Asian seasoned fermented fish product prepared by fermenting freshwater fish with salt and roasted rice flour or rice bran.
The fermentation is driven primarily by salt-tolerant lactic acid bacteria (LAB), yielding a savory, acidic, umami-rich fermented product.
Report Issue / Suggest Correctionत्रुटि रिपोर्ट / संशोधन सुझाव
No official replies published yet for this questionइस प्रश्न पर अभी कोई आधिकारिक समाधान प्रकाशित नहीं है
Have an objection, typo, or doubt? Submit a report in Tab 1. Our subject experts will audit the question and publish the official resolution here.यदि आपको इस प्रश्न या उत्तर कुंजी में कोई आपत्ति है, तो 'त्रुटि रिपोर्ट' टैब से विवरण भेजें। हमारी विषय विशेषज्ञ टीम समीक्षा कर आधिकारिक समाधान प्रकाशित करेगी।