POST HARVEST (100 ITEMS)

• Enzyme from pineapple: Bromelin
• Fish-salt mixture is allowed to ferment for more than a month until it develops the characteristic: flavor and aroma
• Fermentation process takes: 6 months
• Exposure under the sun for four weeks with regular agitation shortens fermentation time, allowing the mixture to develop flavor and aroma for six to eight weeks
• Refers to fermented rice-fish mixture: Burong isda
• White burong isda has a natural product color and is preferred in the Western Provinces
• Red burong isda is colored by adding angkak or angka and is popular in the eastern provinces of the Central Luzon region of the Philippines
• Predominating microflora in the final days of fermentation: Leuconostoc
• Fermented shrimp with cooked rice in Central: all of the above
• Main agents of digestion in patis making and rendering the bacterium play a minor role in the presence of high concentration of salt: Fish visceral enzymes
• Commercial lactic acid starters shorten fermentation time from seven days to three or four days with no significant changes in flavor and texture, except: None of the above
• Commonly used for fatty fish that will not cure well by ordinary salting method, except for: brining
• Stage when fish has acquired the characteristic tender texture and proper blending of spices, considered the distinct desirable characteristics of pickled products: Maturation
• Main ingredients in the pickling or marinating solution, except: Soy sauce
• One of the most important additives in fish preservation: Salt
• Additives in pickles that give flavor, make the product firm, and act as a preservative: Vinegar
• Active component of vinegar accounting for its antiseptic property: Acetic acid
• Bacterial growth can be completely stopped when the acetic acid content is: 15%
• Acts as a preservative mainly by increasing the thickness of the pickling solution, lowering the water activity, and adding sweetness to the product: Sugar
• Product usually prepared using mackerel, scad, and sardine, semi-preserved and must be refrigerated for a longer shelf life, bottled or canned for longer storage: Marinated fried products
• Bacterial spoilage and mold growth in marinated products are due to: Improper preparation
• Incorrect statement: The original sources of fish mince were the filleting from manual or machine filleting operations
• Surimi is a term for a semi-processed frozen minced fish protein, where the mince meat has undergone leaching and additives such as sugars and polyphosphate have been added: Japanese
• Scientific name of Alaska Pollock, common raw material for surimi manufacture: Theragra chalcogramma
• Cheap and easily available substances with low browning tendency in surimi-based products: Sucrose and sorbitol
• Polyphosphates are added to surimi to enhance water holding capacity and create a smoother paste during processing into fish jelly products
• Recommended polyphosphate levels in surimi should not exceed 0.3%
• Arrangement of Surimi procedures:

  i. Raw materials kept at low temperature before processing

  ii. Meat-bone separation: fish are beheaded, gutted, and washed in chilled water before deboning

  iii. Leaching or washing to improve gel-forming capacity

  iv. De-watering or dehydration: water removed from meat tissues after washing

  v. Mixing meat well with additives

  vi. Straining to remove scales, connective tissues, and small bones

  vii. Packing and quick freezing at -30°C
• Recommended sugar level in surimi: 3-5%
• Gel strength can be measured using various methods
• Whiteness of surimi can be measured using whiteness color
• Water content of meat after leaching: 85%
• Favorite food in the Philippines sold in markets and parks, usually frozen and retailed by ambulant vendors in fried form: Fish balls
• Surimi mixed with shrimps to produce shrimp analogues that can compete with traditional shrimp products
• Product consisting of surimi paste, shredded meat, and ingredients, usually in bite-sized rectangular shapes, yellowish in color, and crunchy when fried: Nuggets
• Products made similarly to nuggets but without onions, rectangular in shape, and a favorite snack item for all ages: Sticks or fish finger
• Products made from surimi, resembling commercially available meat sausages, elongated in shape with a firm texture: Sausages
• Classification of food for canning: High acid below pH 4.5, medium acid pH 4.5-5.3, low acid above 5.3 pH
• Canned tomato sauce is classified as medium acid
• Most widely used containers for fish made from steel with a thin layer of tin: Tin cans