Exam Details
| Subject | Mince And Mince Based Products | |
| Paper | ||
| Exam / Course | DIPLOMA IN FISH PRODUCTS TECHNOLOGY (DFPT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
Give the applications of fish mince in food processing industry.
Describe the different procedures which have to be performed before deboning fish.
Why storage stability of fish mince is lower than surimi
How the dehydration of fish mince can be prevented?
Describe the effect of temperature on storage stability.
3. What are the raw materials used for preparation of fish wafers? Describe the procedure for preparation of slurry and fish wafer using a flow chart.
4. Define fish sausage. Give its recipe. Draw a flow diagram for preparation of fish sausage.
5. What is surimi? How it is prepared? List the preferred characteristics of fish meat used for surimi production. Name any two fishes commonly used for surimi production.
6. Write short notes on any two of the following:
Rapid freezing, packaging and storage of surimi.
Surimi Tempering
Scallop analogues
7. Describe the different grading parameters used for evaluating the quality of surimi.
8. Define Fish cakes. Give its recipe. Describe the method of preparation of fish cakes using a flowchart.
Describe the different procedures which have to be performed before deboning fish.
Why storage stability of fish mince is lower than surimi
How the dehydration of fish mince can be prevented?
Describe the effect of temperature on storage stability.
3. What are the raw materials used for preparation of fish wafers? Describe the procedure for preparation of slurry and fish wafer using a flow chart.
4. Define fish sausage. Give its recipe. Draw a flow diagram for preparation of fish sausage.
5. What is surimi? How it is prepared? List the preferred characteristics of fish meat used for surimi production. Name any two fishes commonly used for surimi production.
6. Write short notes on any two of the following:
Rapid freezing, packaging and storage of surimi.
Surimi Tempering
Scallop analogues
7. Describe the different grading parameters used for evaluating the quality of surimi.
8. Define Fish cakes. Give its recipe. Describe the method of preparation of fish cakes using a flowchart.
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Coated Products
- Fish By-Products And Waste Utilization
- Introduction To Fish, Processing, Packaging And Value Addition
- Marketing And Entrepreneurship Development
- Mince And Mince Based Products
- Quality Assurance