List of top Fisheries Science Questions on Fish Processing asked in ICAR AIEEA (PG)

Which among the following is the major cause for belly bursting of fish

The lysosomal protease in muscle belonging to family of Aspartic proteases

Scombroid poisoning is related to
(A) Thunnus alalunga
(B) Coryphaena hippurus
(C) Labeo rohita
(D) Oreochromis niloticus. Choose the correct answer from the options given below.

Limit of Escherichia coli in Frozen Seafood (Cfu/g)

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Frozen tuna exhibit green/brown on cooking.
Reason (R): Browning is due to the formation of metmyoglobin in the muscle through autoxidation of ferrous myoglobin.
In light of the above statements, choose the correct answer from the options given below.

"Mush" condition in canned fish occurs due to

Which of the following compound gives sweet and meaty flavour to fish?

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Colombo curing is the fish pickling process practiced in the South Canara and Malabar regions along the West Coast of the India.
Reason (R): Psidium guajava fruit is very acidic in nature which is used for Colombo pickling of fish.
In light of the above statements, choose the correct answer from the options given below.

Histamine producing bacteria in iced fish is

Match List-I with List-II

Choose the correct answer from the options given below:

Which is the major pathogen in ready-to-eat products?

Which is the indigenous pathogenic bacteria in seafood?

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): The Codex Alimentarius Commission was established in the year 1963 by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) of the United Nations.
Reason (R): It was developed to harmonized international food standards, guidelines and codes of practice to protect the health of consumers and ensure fair trade practices in the food trade.
In light of the above statements, choose the correct answer from the options given below.

Lactic acid fish fermented product is

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Isinglass is prepared from swim bladder.
Reason (R): It is a form of collagen used mainly for the clarification or fining of some beer and wine.
In light of the above statements, choose the correct answer from the options given below.

In the fish feed storage, which of the following is more common type of spoilage?

An additive used to control fungal infestation in dry fish :

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Rigor mortis is caused by the breakdown of the glycogen of the muscle into lactic acid.
Reason (R) : It is a sign of freshness.
In light of the above statements, choose the correct answer from the options given below.

Name the sensory method recommended for fish quality testing in fish landing centers ?

Which is the authorized body to issue the health certificate for seafoods ?

Pink spoilage in salted fish is caused by :

Which is the specific spoilage organism in fresh fish ?

Which is the responsible organism for listeriosis?

Arrange steps involved in ATP breakdown during post-mortem changes in fish.
(A) AMP-IMP-
(B) ATP-ADP-
(C) Inosine-Hypoxanthine-
(D) Xanthine-Uric Acid-
Choose the correct answer from the options given below :