Download PTU B.Tech 2021 Jan Food-Technology 5th Sem 78646 MeatPoultry And Fish Processing Technology Question Paper

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Roll No. Total No. of Pages : 02
Total No. of Questions : 18

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B.Tech (Food Technology) (Sem.-5)

MEAT, POULTRY & FISH PROCESSING TECHNOLOGY

Subject Code : BTFT-501

M.Code : 78646

Time : 3 Hrs. Max. Marks : 60

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INSTRUCTION TO CANDIDATES :

1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.

SECTION-A

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Answer briefly :

1. What are the physical parameters to check the freshness of fish?
2. Differentiate between the slow twitch and fast twitch muscles.
3. How are the Epithelial tissues associated with the meat?
4. What are the different stages of rigor mortis?

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5. How does the homeostasis effect the quality of the meat?
6. What is the difference in enzymatic degradation and artificial tenderization of meat?
7. What is the difference in steaking and filleting of fish?
8. Which principle governs the preservation of fish by salting and pickling?
9. What is the difference in crop and gizzard portion of poultry?

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10. How are the binding properties of egg helpful for the food manufacturers?

SECTION-B

1. What is the role of the various curing ingredients? Write down the various reactions responsible for color development during curing process.
2. What is ultimate pH? How does pH decline effects the water holding capacity of muscle during its conversion to meat?
3. What are various techniques employed to make the large animal unconscious before the slaughtering process?

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4. Write about the adhesion, aeration and emulsification properties of an Egg.
5. Write down various unit operations involved in canning of fish.

SECTION-C

1. What is principle of spray drying? Write down the method of production of egg powder by spray drying.
2. Write down the method of production of fish paste and fish protein concentrate.

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3. Define poultry. Discuss in detail the process of slaughtering, singeing, defeathering and evisceration of poultry.

NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any page of Answer Sheet will lead to UMC against the Student.