Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.

Related MCQs

• Without which of the given steps, would ice cream be an inedible hard frozen mass?
• Which of the following risk is associated with a frozen material tagged ‘00+’?
• Frozen prepared chicken dinner comes under which of the following categories of processes?
• Ice crystals in frozen meat should be formed by rapid crystallization.
• If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?
• Which of the following is the use of waxing in plant tissues?
• Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.
• Hannah heats refrigerated rice which has been devoid of moisture and become dry. She heats it in a microwave. It gets unevenly heated. What should she do?
• Controlled atmosphere has more oxygen than carbon dioxide.
• Holding time for pasteurization is more in continuous than that in batch pasteurization.