F156 Reviewer 11.

How is the muscular system of tuna

different from most fishes?
~Philippine Fish and fishery products~ 12. Why is it important to measure the
levels of myoglobin
1. What is the characteristic of the 13. How is muscle distributed along the
Philippines that makes it a marine body of the fish?
hotspot? 14. What does a fish with more red
2. GDP? GVA? muscles indicate? What about those
3. What is the biggest lake? The biggest with more white?
river? 15. What is the function of muscles?
4. Why does the philippines import and Specically:
export the same species ? What a. Primary function
concept does it follow? b. Secondary function
5. yearly kg consumed? daily c. Tertiary function
consumed? 16. What are the Principal Constituents of
fish (5)? How is this information
~Fish as Raw Material~ significant (2)?
17. 3 major components of fish
1. How are fish classified (5)? 18. Why should you eat fish(7)?
2. How are fish identified(6)? 19. Why do lipids have a higher calorific
3. Should fish be identified by color(5)? value compared to fats and protein?
Why? Why not? 20. How does chemical composition in
4. What are the 3 classes of fish? fish vary? What factors affect these
5. What are the types of body shapes of changes(ASES)?
fishes? 21. Where can you find high lipid
6. How do you identify the external concentrations in fish? How about
anatomy of fish? high moisture content and protein?
7. What is the most important organ 22. Difference bet. Mineral content and
system of the fish in post harvest? Ash?
Why? What does it compose? 23. Why should you measure fats and
8. What is the difference bet. water activity?
Hemoglobin and myoglobin? 24. Why are the aforementioned terms
9. What is the difference bet red and often interchangeable?
white muscle in terms of: 25. Shellfish have high ___? example
a. Contraction 26. What is the primary ebergy source?
b. Vascular comp. 27. What are examples of Omega-3 fatty
c. Component (5) acids? Why are they important?
d. O2 28. Difference bet. Glycogen and fats?
e. Abundance 29. Difference bet Omega-3, Omega-6
f. Energy and Omega-9?
g. Location 30. What components are of low
h. pelagic and demersal concentration in fish?
10. give the nutrient that produces such 31. What is meant by free water? Bound
function water? Why are these significant (5 -
a. Energ (3) NuTSS Pro)?
b. Body bldg (2) 32. What is the difference bet. Crude
c. Protection (2) protein, true protein, net protein?
33. What are the 3 classes of protein?
How are they different?
34. how many essential amino acids?
35. What is the difference bet. Complete
and incomplete proteins? Where can
they be found?
36. differentiate 3 protein types by
(examples, percent comp., solubility)
a. Sarcoplasmic
b. structural
c. connective
36.1 highest E-AA?
37. What are N-containing extractives
38. What do the lipids in fish contain (4)?
39. Why are lipids important?
40. differentiate 3 protein types by
(examples, characteristics)
a. Strerols
b. Phospholipids
c. TAGS
d. wax esters
41. types of cholesterol?
42. What are the types of fats (4)?
43. What type of cholesterol are found in
fish?
44. What type of component of fish is
used in energy? Body building?
Protection?
45. What are the three types of essential
fatty acids?
46. Difference bet. GDP and GVA
47. W and v shaped segments on the fish
48. What is the number 1 exported fish
product?
49. What country is the Philippines
greatest importer?
50. This water is often lost in thawing,
freezing, etc?
51. What are the 4 essential vitamins?
What do they contribute? Where can
they be found? What kind of
micronutrients are they? Are they
water soluble or fat soluble?
52. What is prostaglandin? Significance?
53. What is meant by Essential trace
elements? examples (6)?
54. Why is zinc preferred by chinese?
55. What compounds are released when
a fish spoils?
56. What biotoxins are found in: puffer
fish, dinoflagellates?
57. What are examples of environmental
contaminants?
58. What are additives? Examples?
59. Is the unit for vitamins kcal?
60. how many essential mineral?
~POST MORTEM~
1. What do you consider when picking
out a fish from the market (5))? What
is the gill color of fresh fish ?
2. what are the three reactions in fish
3. What is the implication of belly walls?
What are the causes? What are the
effects?
4. Why does spoilage happen after
death?
5. What happens in putrefaction?
6. What causes sourness?
7. factors that contribute to fish
spoilage? (9)
8. How does ambient temperatures
contribute to spoilage?
9. What series of stages happen when a
fish dies (4.5)?
10. Define rigor mortis
11. How does stress in harvest affect the
quality of the fish?
12. What causes rigor mortis?
13. Define Glycogen.
14. How does rigor happen (5)?
15. How is muscle quality affected by
rigor mortis (4)?
a. the individual flakes of muscle
come apart)
16. The onset and duration of rigor
depends on (3)
17. when will rigor mortis not affect qual
of fish?
18. Differentiate: pre-rigor, in rigor, post
rigor
19. How does temperature affect rigor?
Why?
20. Changes in the fish due to rigor? (3)
21. In what rigor phase should you
process the fish?
22. what happens to fish when filleted in
rigor? pre rigor (dark and white
muscle?)
23. Process of rigor? (5)
24. True/False: all fishes undergo rigor
25. What does TVB-N mean? why is this
significant?
26. What is autolysis? What causes it?
27. what happens when pH decreases
28. What is TMAO? (2)
29. what causes production of TMAO?
30. DMA? FA?
31. Why does FA toughens muscle?
32. What produces the foul smell?
33. What happen to carelessly handled
fish? (5)
34. Process on the effect of proteinase?
(4)
35. Spoilage causing bacteria? (Chilling,
ordinary, elevated)
36. What are the results of careless
handling (3)?
37. Whate does a darkened flesh
indicate?
38. What does broken skin imply?
39. How should a fish be washed?
40. What are examples of spoilage
causing bacteria in chilling temp,
room temp, and at elevated temp.
41. Why do cold waters have lesser
bacterial counts than warmer ones?
42. Bacteria on fish varies with? (3)
43. Enzyme tha converts histidine to
histamine
44. when will histamine poisoning occur?
45. family of fish with high levels of
histamine (3)?
46. when can histamine be safe for
consumption?
47. What compound is converted to form
histamine?
48. What is the precursor for histamine?
49. What is meant by auto oxidation?
50. Differentiate complete hydrolysis form
partial hydrolysis.
51. What are the factors that limit
spoilage? How do they do so?
52. Why is it that all stages of handling
should be done properly?
53. First noticable change of fish after
death - rigor
54. Three noticable changes of fish after
death - texture, color,
55. What process forms complete free
fatty acids?
56. How to assess fish spoilage (6)?
~Post harvest handling~
1. Most big companies use what
method of processing fish? -
canned, chilled and fresh
2. When do people process fish in
terms of production? - surplus
3. What are the commonly processed
fish? - siganid, sardines
4. Private companies have better fish
landing sites? T/F ( F -
Government - cold storage
facilities)
5. What is PFDA? Function? - Phil.
Fish Dev. Authority
6. Where can you find the 2 major
fish ports? Why? - Navotas, Gen
san
7. What place has no cold storage
facilities owned by government?
Who provides them? - Navotas; 5
private companies
8. Who manages municipal fishports?
- LGU
9. What region has the largest fish
landing center? Why? What do
they produce? Does it have a fish
port? - ARMM, Seaweeds, No
10. What are the threat of traditional
landing centers? - no permits, no
record, no regulation
11. What happens when the ff is
limited:
a. water
b. fat
c. enzymes
~Fish Handling~
1. What are the three hazards on
board? Where can you find the 3rd
one? - Physical, chem, biological
(nat. Envi., hands/ clothes, ice/salt)
2. What are the causes of spoilage?
(bad handling, high temp,
contamination, improper hauling)
3. when will you stop using ice?
(when cooking)
4. What are the methods of proper on
board handling? (night fishing,
short trips, clean covered box,
enough crew)
5. Why is a 4-hour trip max?
6. Why should you fish at night? -
cold temp
7. What are the 2 functions of ice?
(0℃, longer cooling)
8. What are the advantages of
bringing ice on board? (s
9. What is the ratio of fish to ice?
Why?
10. When do you need more ice?
When do you need less?
11. How do you use the ice (3)?
12. What are the requirements for a
good insulated container (5)?
13. Give other ways to prevent
spoilage?(3)
14. What are ways to add value in
your product?
15. Give some hazards in landing sites
(7-biota 5)?
16. causes of spoilage at landing sites
(3)?
17. Poor practices at landing sites? (4)
~Live Fish Transport~
1. Purpose of transporting fish (3)?
(restocking, market, processing)
2. Relationship bet. losses and profit?
3. What are the causes of stress due
to handling?(H2O, Osmoreg,
disease, handling)
4. Factors needed to consider in
inspecting water quality? (DO,
toxic wate build-up)
5. What affects the water quality
factors (7)?(temp, duration, fish,
pH)
6. what are the technical guidelines
for water quality? (water, fish,
tanks)
7. Tech. guid for Ambient temp (4)?
(water, tank fish)
8. Tech. guid for low temp (8)? (fish,
temp, chem, water)
9. What is the effect of Temperature
on Dissolved Oxygen levels? (high
temp low DO)
10. Concerns for bivalve (10)?
(Sanitation, contamination, pumps,
relaying area, temp, Not in CO2,
control-2-10°C)
11. Relaying vs Depuration (time,
displacement)
~Fish Containers~
1. Qualities for a good fish container
(6)? (insulating, clean, drainage,
shape handle)
2. What are the 5 types of
containers? Which is the best?
Why?
3. What are the description,
advantages and disadvantages of
the following?
a. Wooden box (-2,4)
b. Basket(3, 2, 4)
c. Al (-,3,4)
d. Gi (3,5)
e. PE (2, 5
4. what is the lightest plastic (PP)
5. what does PETE stand for?
(polyethylene Terephthalate)
~Qual of fish~
~Low temperature Preservation~
 1. What are the diff PT? (Temp,
moisture, chem)
2. What are the two types of
Temperature Control in processing
fish? (high temp, low temp)
2. Why do freshwater fish stay longer
in ice than seawater fish?
3. Why do tropical fish stay longer in
ice?
4. What is the purpose of Cooling (4)?
(shelf life, enzyme, temp, spoilage)
5. Chilling vs freezing in terms of:
a. Shelf life
b. Temp
c. Cost
d. Quality
e. Tech
f. Skill
g. Motion (haha)
6. Temp in chilling fish water? (-
2°C)Why?
7. Why is chilling the fastest way of
cooling fish?
8.1 Chilling define, Char. (2),
8.2. Most common way? (icing)
8.3.Why use ice (3-fish, 1other)?
(wash, qual, cool, available)
9.1 Ice Availability factors (2) (clean
H2O, ice plants; Quantity factors (4)
(no. fish, temp, container, time)
9. What are the properties of ice (3)?
(0°C, 80 kcal, 1 kcal)
10. What is latent heat? fusion vs.
freezing? How is this significant?
11. What is meant by 80kcal/kg
12. What is meant by heat capacity?
significance?
13. Why measure spec. Heat?
13.2 Spec. Heat of water? ice? wet
fish? Frozen?
13.3 Formula for Heat ro be removed?
13.4. Factors that may affect
theorectical ice quantity (3)? mainly
due to? (air, water, container; heat loss
to sureounding)
13.5. lean fish have, (higher or lower
spec. heat)? (higher)
13.5 In the compostion of fish which
factor greatly affect the thermal
property(fat content)
14. What is the ideal mixture for low
temp preservation? (ice+water)How
should ice and fish be arranged
(alternate layers)? why? How does it
vary in gutter fish(gills and gill
cativites), fillet (bottom and top), soft
bodied
15. How does ice cool fish (2)?
16. Factors that affect cooling rate(3
SiS)?
17. What is the best type of ice and
cooling media? Why?
18. What are the description,
advantages and disadvantages of the
following?
a. Block ice(2, 4, 6 - 3 fish) (brine Na,
CaCl; batch;)
b. Flake ice (2, 5,3) (-5°C; 83 kcal;)
c. Ice slurry (1,1,1) ( mixed with SW)
d. Liquid ice (1,1,1) very small)
e. Chilled seawater (1,1,_) (MUCH
FASER)
f. Refrigerated seawater(1,2,2)
g. /refrigerated air(_,2,1) (mech
means)
h. Dry ice (2,1,1) CO2; -78.9°C)
i. Gel ice mats (1,2,_) (Water-based
gel)
19. other different types combined:
a. ice liquid mixture + RSW
(saltuptake)
20. What is th problem with sea water?
21. Factors that affect time of cooling (6)?
(fish 4, ice)
22. Factors that affect the amount of ice
needed to keep cool (4)? (duration,
weather, insulation, storage)
23. 2 methods for icing? (type of fish
suitable - 2,3; process)
24. how to handle ice? (2)
25. factors that affect quality and saftey of
ice (4)? (source, hsndling, storage,
production)
26. Factors for choosing insulated material
(4)
27. types (4)? What is the lightest plastic?
28. methods of stowing (description,
advantages and disadvantages)?
a. bulking (1,1,3)
b. shelfing (1,1,_)
c. Boxing (1,1,1)
29. superchilling?
30. how to handle chilled fish?
6. Head (mouth to operculum), snout
(mouth to eyes), fork length (mouth to
fork)
7. Muscular, because it is the part that is
eaten. It is composed of myomeres,
myotomes, and myosepta
8. Hemglobin – heart and lungs;
Myoglobin – muscles

9. Red - slow contractions, High lipids

Answers:
and O2 levels, TMAO (Trimethylamine N-
oxide) and amino acid; White – Glycogen
~Philippine Fish and fishery products~ to lactate, anaerobic

1. Archipelagic country 10.

2. Laguna de bay, Cagayan 11.

3. Because of low supply to canners and 12.

other fish processing producers. Balance
13. Fatty, lean
of trade (import a lot of cheap products
and export expensive ones) 14. Nutrition, sensory, regulatory

~Fish as Raw Material~ 15. Lipids, Carbohydrates, Protein, Ash,

Water; to know what type of processing
1. Bone component, Muscle, edibility,
tech can be applied and improve not only
salinity, vertical position in aquatic
taste but also nutrition
ecosystem
16. Bioavailability, Omega-3, High
2. Spines/rays,
Protein, Vitamins, Minerals, low-cost,
3. No, because it changes due to: bioactive compounds

a. Stress 17. Because of red muscles (not sure)

b. Environment conditions 18. From one sp. to another

c. Spawning 19. Head; Tail

d. Hooked 20. Ash – total minerals; Mineral content

– Specific
e. Removed from water
21. Shelf life,
4. Bony, cartilaginous, agnathan
22. Because they are inversely
5. Fusiform, compressiform (laterally proportional
dorsoventrally), saggitiform, anguilliform,
globiform 23. DHA (Docosahexanoic acid) and EPA
(eicosapentaenoic acid);
24.

25. Omega-3 found in marine; Omega 6

and 9 found in terrestrial

26. Ash and carbohydrates

27. Free water – water activity; Water

molecules that is not bounded to other
compounds; used by microorganisms;
Bound water – water mol. Bounded to
other compounds

28. Crude protein – all nitrogen containing

compounds; True protein - ; net protein –

29. Water-soluble, salt-soluble, Collagen

30. Complete protein – contains the

essential amino acids, found in animals;
Incomplete – does not contain, found in
plants

31. TAGS, phosphol, wax esters

32. They are key regulators, store energy

33. Saturated, Monounsaturated,

Polyunsaturated, transfat

34. Low density lipoprotein

35. energy - fat, carbs, protein; Body

building - Protein, minerals; Protection -
Vitamins and minerals