BPVI
042 Solved Assignment 2021-22
Course Code: BPVI 042
Course Title: Mince and Mince Based Products
Max. Marks: 50
Answer the following questions
in 300-400 words. All questions carry equal marks.
1)
Define fish mince. Identify the fishes suitable for the production of fish
mince. How it is produced?
2)
Discuss about the storage and shelf-life of fish mince. What are the effects of
temperature on storage stability of fish mince?
3)
Describe the measures to be taken to preserve the quality of fish mince.
4)
Describe the process of preparation of fish wafers with the help of flow
diagram.
5)
Differentiate between Fish finger and Fish sausage.
6)
Define cryoprotectant. Explain the process of stabilizing surimi using cryoprotectants.
7) What
does the world surimi means? Give the preferred characteristics of fish meat
which is used for production of high-quality surimi. Identify the fishes which
can be used for preparation of surimi in India and give their characteristics.
8)
Briefly describe the step-by-step procedure for preparation of crab stick.
9)
Describe the grading parameters used in quality evaluation of Surimi.
10)
Explain how the gel forming ability of surimi is determined.
BPVI 042 Solved Assignment 2021-22, BPVI 042
Solved Assignment 2021-22, BPVI 042 Solved Assignment 2021-22, BPVI
042 Assignment, IGNOU Assignment BPVI 042 2021-22- Gandhi National
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IGNOU Assignment Status 2021-22
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Assignment 2021-22 after submitting the assignment, you'll check you
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BPVI 042 Solved Assignment 2021-22 :- Those
students who had successfully submitted their Assignments to their allocated
study centers can now check their Assignment Status. Alongside --assignment
status, they will also checkout their assignment marks & result. All this
is often available in a web mode. After submitting the assignment, you'll check
you BPVI 042 Solved Assignment 2021-22 only after 3-4 weeks. BPVI 042 Solved
Assignment 2021-22 it'd take 40 days to declare BPVI 042 Solved Assignment
2021-22
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