This large latent heat capacity explains why flaked/crushed ice is an exceptionally effective cooling medium for maintaining harvested fresh fish at $0^\circ\text{C}$.
Correct Option: Option 1 (336 KJ/kg).
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22
ICAR JRF Fish Processing Technology 29 Jun 2024Shift 1
MCQ (Single Correct)+4−1
Refrigeration of foods reduces microbial spoilage because it
Chilling and refrigeration ($0^\circ\text{C} - 4^\circ\text{C}$) does not sterilize or kill microorganisms.
Instead, low temperatures substantially reduce the metabolic and enzymatic kinetics of spoilage microorganisms according to the Arrhenius relationship, extending the lag phase of bacterial growth and drastically slowing down post-mortem autolysis.
Correct Option: Option 3 (Reduces metabolic activity of the organisms).
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23
ICAR JRF Fish Processing Technology 29 Jun 2024Shift 1
MCQ (Single Correct)+4−1
The minimum overlap between cover hook and body hook in double-seamed cans is
Cover Hook: Curled edge of the end/lid tucked into the seam.
Body Hook: Flanged edge of the can body folded down into the seam.
To guarantee a hermetic seal that prevents post-process microbial leaker spoilage, the minimum seam overlap (OL) between the cover hook and body hook must be at least $55\% - 60\%$ (internationally recognized minimum standard: $60\%$ overlap).
Correct Option: Option 2 (60%).
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24
ICAR JRF Fish Processing Technology 29 Jun 2024Shift 1
Marine seafoods (shrimp, crab, tuna, salmon) are rich in sulfur-containing amino acids (cysteine, methionine) that thermal retorting breaks down into volatile hydrogen sulfide ($H_2S$).
Hydrogen sulfide reacts with unprotected tinplate iron to form unsightly black iron sulfide ($FeS$) stains.
Role of Zinc Oxide: Sulfur-resistant (SR) lacquers incorporate Zinc Oxide ($ZnO$) powder. During processing, $ZnO$ reacts with $H_2S$ to produce Zinc Sulfide ($ZnS$), which is completely white and invisible, preventing dark sulfur staining.
Correct Option: Option 2 (Zinc Oxide).
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25
ICAR JRF Fish Processing Technology 29 Jun 2024Shift 1
standard 3-ply flexible retort pouch for thermal seafood processing comprises:
Outer Layer: Polyester (PET, $12\,\mu\text{m}$): Provides high tensile strength, heat resistance, puncture resistance, and printability.
Middle Layer: Aluminium Foil ($9 - 12\,\mu\text{m}$): Serves as an absolute barrier to oxygen, moisture vapor, and light.
Inner Layer: Cast Polypropylene (CPP, $70 - 80\,\mu\text{m}$): A heat-sealable, food-grade polymer that withstands retorting temperatures up to $135^\circ\text{C}$.
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