/10 0 votes, 0 avg 14 Created on November 27, 2023 Module 3 - Assesment Questions (Quiz 3) Evaluation of Fishery Discard as a Value-Added Product 1 / 10 What is the main benefit of freezing fish discards at sea compared to chilling only? a) More convenient for the fishermen b) Stabilizing the discards until further processing c) Better use of the onboard chilling capacity for the main product 2 / 10 Which of the following mechanisms are regarded as the main contributor to spoilage of seafood products a) Oxidation of lipids b) Autolytical degradation c) Microbial growth d) Denaturation of proteins 3 / 10 What is the correct handling procedure(s) for maintaining the quality of fish discards? a) Treat it in the same way as the main product b) Proper chilling and storage until further processing c) Postpone processing and further handling until the main products have been taken care of d) Land as much of the discards as possible independent of how it is treated at sea 4 / 10 What is the optimal packaging concept for BARF products of marine origin to maintain a proper shelf life? a) Bulk packages for frozen storage b) Vacuum-packaged frozen portions for single-day rations c) Modified atmosphere solutions for fresh distribution d) Paperboard-packaged portions for single-day rations 5 / 10 Why are fish discards an excellent raw material for BARF PetFood? a) Most of the fish discards are safe to eat without any treatments b) Fish discards have an excellent nutritional composition c) It is a raw material with high stability d) The quality of fish discards is generally low 6 / 10 Which onboard chilling system gives the best efficiency independent of the type and size of the fishing vessel? a) Cold seawater b) Freshwater ice c) Freshwater ice slurry d) Seawater ice slurry 7 / 10 Super chilling refers to a state where the temperature is lowered to the initial freezing point of the chilled fish. How much shelf-life extension is possible by implementing super chilling instead of freshwater ice? a) 1 day b) 2 days c) A week d) 1.5 to 4 times the original shelf-life 8 / 10 The EU Directive 93/103/EC regulates the safety and health requirements for the work on a fishing vessel. Which of the following requirements is not regulated by this Directive? a) Technical maintenance of ships and their fittings and equipment b) Regular cleaning to maintain an appropriate level of hygiene c) Chilling regimes and the storage time of the catch before the fish must be landed d) Suitable training for workers on safety and health on board vessels and accident prevention 9 / 10 Which of the following technologies are not suitable for the production of BARF a) Pasteurization b) Biopreservation and fermentation c) Drying d) Additives such as preservatives, natural extracts, acids, etc. 10 / 10 What does the EU's landing obligation say? a) All fish that are captured and have commercial value as human food must be landed b) The fishing vessel must land all captured fish independent of its size, quality and use c) Only fishing vessels larger than 28m are included in this regulation d) The landing obligation is specific for each fish species and catching area Your score is LinkedIn Facebook Twitter VKontakte 0% Restart quiz Please rate this quiz Send feedback
