This set of Food Microbiology Multiple Choice Questions & Answers (MCQs) focuses on “Fermented Fish Products”.
1. The fish used for fish sauce and pastes are usually preserved in a ratio of fish to salt.
a) 3:1
b) 1:3
c) 2:3
d) 3:2
View Answer
Explanation: The commonly used ration for these small fish is 3 parts of fish to one part of salt. This is enough to saturate the water phase. It also helps in providing an aw of less than 0.75 to arrest spoilage.
2. Hakarl is fermented __________
a) Anchovies
b) Sardines
c) Mussels
d) Shark
View Answer
Explanation: Hakarl is the national dish of Iceland. Usually made with Greenland sharks, the fermentation process takes up to 5 months.
3. Hakarl is strong-smelling due to the presence of __________
a) Ammonia
b) Chlorine
c) Ascorbic acid
d) Sodium hydroxide
View Answer
Explanation: When raw, the meat of the Greenland shark is rich in urea and trimethylamine oxide and is toxic. However, after being processed, the meat loses its toxicity and can be consumed.
4. Nowadays, ______ are being added to the fish to be fermented for bio-preservation
a) Bacteria
b) Fungus
c) Algae
d) Protozoa
View Answer
Explanation: Lactic Acid Bacteria (LAB) are being added to fish about to be fermented because they produce active antimicrobials which helps in natural preservation. The said antimicrobials are hydrogen peroxide, peptide bacteriocins and nisin.
Sanfoundry Global Education & Learning Series – Food Microbiology.
To practice all areas of Food Microbiology, here is complete set of Multiple Choice Questions and Answers.
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