Exercise: Fish And Sea Foods

Questions for: Fish And Sea Foods

Marinated (sour pickled) fish should not have spoilage problems unless
A:
the acid content is very high
B:
the acid content is low enough
C:
the acid content is moderate
D:
none of the above
Answer: B
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In chilled shrimp __________ is chiefly responsible for spoilage.
A:
Achromobacter
B:
Pseudomonas
C:
Micrococcus or Bacillus species
D:
Molds or yeasts
Answer: A
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A musty or muddy odor of the fish is attributed to
A:
the growth of Streptomyces species in the mud at the bottom of the body of water
B:
the mud at the bottom of the body of water
C:
the growth of Pseudomonas species in the mud at the bottom of the body of water
D:
none of the above
Answer: A
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The chief spoilage organisms on smoked fish are
A:
molds
B:
bacteria
C:
both (a) and (b)
D:
fungi
Answer: A
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