F156 Reviewer 15.

What are the Principal Constituents of

fish (5)? How is this information
~Philippine Fish and fishery products~ significant (2)?
16. Why should you eat fish(7)?
1. What is the characteristic of the 17. Why do lipids have a higher calorific
Philippines that makes it a marine value compared to fats and protein?
hotspot? 18. How does chemical composition in
2. What is the biggest lake? The biggest fish vary? What factors affect these
river? changes?
3. Why does the philippines import and 19. Where can you find high lipid
export the same species ? What concentrations in fish? How about
concept does it follow? high moisture content and protein?
20. Difference bet. Mineral content and A
~Fish as Raw Material~ QQsh?
21. Why should you measure fats and
1. How are fish classified (5)? water activity?
2. How are fish identified(6)? 22. Why are the aforementioned terms
3. Should fish be identified by color? often interchangeable?
Why? Why not? 23. What are examples of Omega-3 fatty
4. What are the 3 classes of fish? acids? Why are they important?
5. What are the types of body shapes of 24. Difference bet. Glycogen and fats?
fishes? 25. Difference bet Omega-3, Omega-6
6. How do you identify the external and Omega-9?
anatomy of fish? 26. What components are of low
7. What is the most important organ concentration in fish?
system of the fish in post harvest? 27. What is meant by free water? Bound
Why? What does it compose? water? Why are these significant (5)?
8. What is the difference bet. 28. What is the difference bet. Crude
Hemoglobin and myoglobin? protein, true protein, net protein?
9. What is the difference bet red and 29. What are the 3 classes of protein?
white muscle in terms of: How are they different?
a. Contraction 30. What is the difference bet. Complete
b. Component and incomplete proteins? Where can
10. How is the muscular system of tuna they be found?
different from most fishes? 31. What do the lipids in fish contain?
11. Why is it important to measure the 32. Why are lipids important?
levels of myoglobin 33. What are the types of fats (4)?
12. How is muscle distributed along the 34. What type of cholesterol are found in
body of the fish? fish?
13. What does a fish with more red 35. What type of component of fish is
muscles indicate? What about those used in energy? Body building?
with more white? Protection?
14. What is the function of muscles? 36. What are the three types of essential
Specically: fatty acids?
a. Primary function 37. Difference bet. GDP and GVA
b. Secondary function 38. W and v shaped segments on the fish
c. Tertiary function 39. What is the number 1 exported fish
product?
40. What country is the Philippines
greatest importer?
41. This water is often lost in thawing,
freezing, etc?
42. 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?
43. What is prostaglandin? Significance?
44. What is meant by Essential trace
elements? examples (6)?
45. Why is zinc preferred by chinese?
46. What compounds are released when
a fish spoils?
47. What biotoxins are found in: puffer
fish, dinoflagellates?
48. What are examples of environmental
contaminants?
49. What are additives? Examples?
~POST MORTEM~
1. What do you consider when picking
out a fish from the market? What is
the gill color of fresh fish?
2. What is the implication of belly walls?
What are the causes? What are the
effects?
3. Why does spoilage happen after
death?
4. What happens in putrefaction?
5. What causes sourness?
6. How does ambient temperatures
contribute to spoilage?
7. What series of reactions happen
when a fish dies (4.5)?
8. Define rigor mortis
9. How does stress in harvest affect the
quality of the fish?
10. What causes rigor mortis?
11. Define Glycogen.
12. How does rigor happen (5)?
13. How is muscle quality affected by
rigor mortis?
14. Differentiate: pre-rigor, in rigor, post
rigor
15. How does temperature affect rigor?
Why?
16. In what rigor phase should you
process the fish?
17. True/False: all fishes undergo rigor
18. What does TVB-N mean? why is this
significant?
19. What is autolysis? What causes it?
20. what happens when pH decreases
21. What is TMAO?
22. DMA? FA?
23. What produces the foul smell?
24. What happen to carelessly handled
fish?
25. What are the results of careless
handling?
26. Whate does a darkened flesh
indicate?
27. What does broken skin imply?
28. How should a fish be washed?
29. What are examples of spoilage
causing bacteria in chilling temp,
room temp, and at elevated temp.
30. Why do cold waters have lesser
bacterial counts than warmer one?
31. What compound is converted to form
histamine?
32. What is the precursor for histamine? -
skatole
33. What is meant by auto oxidation?
34. Differentiate complete hydrolysis form
partial hydrolysis.
35. What are the factors that limit
spoilage? How do they do so?
36. Why is it that all stages of handling
should be done properly?
37. First noticable change of fish after
death - rigor
38. Three noticable changes of fish after
death - texture, color,
39. What process forms complete free
fatty acids?
~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
~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)
3. What are the methods of proper on
board handling? (night fishing,
short trips, clean covered box,
enough crew)
4. Why is a 4-hour trip max?
5. Why should you fish at night? -
cold temp
6. What are the 2 functions of ice?
(0℃, longer cooling)
7. What are the advantages of
bringing ice on board? (s
8. What is the ratio of fish to ice?
Why?
9. When do you need more ice?
When do you need less?
10. How do you use the ice?
11. What are the requirements for a
good insulated container (5)?
12. Give other ways to prevent
spoilage?(3)
13. What are ways to add value in
your product?
14. Give some hazards in landing
sites?
~Live Fish Transport~
1. Purpose of transporting fish (3)?
2. Relationship bet. losses and profit?
3. What are the causes of stress due
to handling?
4. Factors needed to consider in
inspecting water quality?
5. What affects the water quality
factors?
6. what are the technical guidelines
for water quality?
7. What is the effect of Temperature
on Dissolved Oxygen levels?
8. Why use only healthy fish?
~Fish Containers~
1. Qualities for a good fish container
(5)?
2. What are the 5 types of
containers? Which is the best?
Why?
3. What are the advantages of
wooden boxes? Disadvantages?
4. Why do you need good insulating
properties?
5. Why do wooden boxes have short
life?
6. What materials are needed to
make baskets?
7. Why are they used? Why shouldn’t
they?
8. What are the advantages of an
aluminum box?Disadvantage?
9. What are GI sheet tubs made of?
10. What are the advantages and
disadvantages of using the GI
sheet tubs?
 11. What is PE? 19. Refrigerated seawater vs. Refrigerated
12. air

Low temperature Preservation~

Answers:
1. What are the two types of
Temperature Control in processing
fish? ~Philippine Fish and fishery products~
2. Why do freshwater fish stay longer
in ice than seawater fish? 1. Archipelagic country
3. Why do tropical fish stay longer in
2. Laguna de bay, Cagayan
ice?
4. What is the purpose of Cooling? 3. Because of low supply to canners and
5. Chilling vs freezing in terms of: other fish processing producers. Balance
a. Time of trade (import a lot of cheap products
b. Temp and export expensive ones)
c. Cost
d. Quality ~Fish as Raw Material~
e. Tech
f. Skill 1. Bone component, Muscle, edibility,
g. Motion (haha) salinity, vertical position in aquatic
6. Temp in chilling fish water? Why? ecosystem
7. Why is chilling the fastest way of
cooling fish? 2. Spines/rays,
8. Why use ice?
3. No, because it changes due to:
9. What are the properties of ice?
10. What is latent heat? How is this
a. Stress
significant?
11. What is meant by 80kcal/kg b. Environment conditions
12. What is meant by heat capacity?
significance? c. Spawning
13. Why measure spec. Heat?
14. What is the ideal mixture for low d. Hooked
temp preservation?
15. How does ice cool fish? e. Removed from water
16. Factors that affect cooling rate?
4. Bony, cartilaginous, agnathan
17. What is the best type of ice and
cooling media? Why?
5. Fusiform, compressiform (laterally
18. What are the advantages and
dorsoventrally), saggitiform, anguilliform,
disadvantages of the following?
globiform
a. Block ice
b. Flake ice 6. Head (mouth to operculum), snout
c. Ice slurry (mouth to eyes), fork length (mouth to
d. Chilled seawater fork)
e. Refrigerated seawater/refrigerated
air 7. Muscular, because it is the part that is
f. Dry ice eaten. It is composed of myomeres,
g. Gel ice mats myotomes, and myosepta
8. Hemglobin – heart and lungs;
Myoglobin – muscles
9. Red - slow contractions, High lipids
and O2 levels, TMAO (Trimethylamine N-
oxide) and amino acid; White – Glycogen
to lactate, anaerobic
10.
11.
12.
13. Fatty, lean
14. Nutrition, sensory, regulatory
15. Lipids, Carbohydrates, Protein, Ash,
Water; to know what type of processing
tech can be applied and improve not only
taste but also nutrition
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

16. Bioavailability, Omega-3, High 34. Low density lipoprotein

Protein, Vitamins, Minerals, low-cost,
bioactive compounds 35. energy - fat, carbs, protein; Body
building - Protein, minerals; Protection -
17. Because of red muscles (not sure) Vitamins and minerals

18. From one sp. to another

19. Head; Tail

20. Ash – total minerals; Mineral content

– Specific

21. Shelf life,

22. Because they are inversely

proportional

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