Cyclooxygenase activity: Bis-oxygenation and cyclization of arachidonic acid to Prostaglandin $G_2$ ($PGG_2$).
Peroxidase activity: Reduction of $PGG_2$ to Prostaglandin $H_2$ ($PGH_2$), which is then converted by tissue isomerases into prostaglandins ($PGE_2, PGF_{2\alpha}, PGD_2$), prostacyclins, and thromboxanes.
Correct Option: Option 1 (Cyclooxygenases).
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Q.37
Fishing Technology and Engineering- ICAR JRF/SRF 2024
MCQ (Single Correct)+4−1
The bleeding of fish contributes to one of the following phenomena in 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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Q.38
Fishing Technology and Engineering- ICAR JRF/SRF 2024
MCQ (Single Correct)+4−1
For small sized fish product individual quick freezing is best done by using
Individual Quick Freezing (IQF) of Small Fish Products:
Fluidized Bed Freezers: Operate by forcing refrigerated air (at $-35^\circ\text{C}$ to $-40^\circ\text{C}$) upward through a perforated conveyor mesh at a controlled high velocity ($2-5\text{ m/s}$).
The vertical air drag suspends and fluidizes small discrete food items (such as shrimp, small fish, fish balls, diced fish fillets), freezing them individually and uniformly in $3-15\text{ minutes}$ while preventing clumping, agglomeration, or belt sticking.
Air blast and tunnel freezers take longer and cause particle agglomeration.
Correct Option: Option 1 (Fluidized bed freezer).
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Q.39
Fishing Technology and Engineering- ICAR JRF/SRF 2024
MCQ (Single Correct)+4−1
The process of removing air from food cans is called
Exhausting: The critical thermal or mechanical unit operation of removing air and dissolved oxygen from the can contents and headspace immediately prior to hermetic double seaming.
Methods include thermal exhausting (passing filled open cans through a steam chamber at $85-95^\circ\text{C}$ for $5-10\text{ minutes}$), mechanical vacuum exhausting, or steam-flow closure.
Objectives: Creates an internal vacuum ($35-50\text{ kPa}$) upon cooling, prevents can ends from bulging during retorting, inhibits internal can corrosion, and preserves vitamin and lipid stability.
Correct Option: Option 1 (Exhausting).
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Q.40
Fishing Technology and Engineering- ICAR JRF/SRF 2024
MCQ (Single Correct)+4−1
The concentration of iodine solution required in smoked fish plant for hand and equipment sterlization respectively are
Iodophors are complexes of elemental iodine bound to non-ionic surfactants, providing broad-spectrum bactericidal, fungicidal, and virucidal activity.
Prescribed Concentrations:
Hand Dips / Hand Washing: $12.5 - 15\text{ ppm}$ available titratable iodine (safe for frequent skin contact without causing dermatitis).
Equipment and Utensil Sanitation: $25\text{ ppm}$ available iodine (effective sanitizer on cleaned stainless steel and food contact surfaces without requiring a subsequent potable water rinse).
Correct Option: Option 3 (15 and 25 ppm).
Explanation not matching this question?क्या व्याख्या इस प्रश्न से मेल नहीं खा रही?Report
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