Food Additives: Sulfites and Sulfur Dioxide

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Which of the following best describes the role of sulfite or metabisulfite sprays or dips in prepeeled and presliced fruits and vegetables?

They act as antimicrobial agents, preventing spoilage.

They are used as a source of dietary sulfur.

They enhance the color and flavor of the produce.

They act as preservatives by inhibiting enzymatic browning reactions. (correct)

What is the primary mechanism by which sulfur dioxide inhibits enzymatic browning reactions?

It lowers the pH of the produce, creating an unfavorable environment for enzymes.

It forms a protective coating on the surface of the produce, preventing oxygen exposure.

It acts as a competitive inhibitor of the enzymes involved in browning.

It disrupts the tertiary structure of enzymes by breaking disulfide bonds. (correct)

Which of the following statements best describes the role of sulfur dioxide as an antioxidant in food systems?

It acts as a chelating agent, binding to metal ions that catalyze oxidation reactions.

It is only effective as an antioxidant in acidic food systems.

It is widely used as a primary antioxidant in most food systems.

It is not typically employed for its antioxidant properties, but it can function as one in certain cases. (correct)

What is the primary mechanism by which sulfur dioxide maintains the red color of fresh meat?

It prevents the oxidation of myoglobin to metmyoglobin, which has a brown color. Signup and view all the answers

What is the initial color of freshly cut raw meat?

Purplish-red Signup and view all the answers

How does the color of raw meat change when exposed to air for 20 to 30 minutes?

It becomes bright red due to the formation of oxymyoglobin. Signup and view all the answers

Which of the following compounds is formed when sulfur dioxide reacts with quinones, contributing to its antioxidant properties?

Phenols Signup and view all the answers

In addition to inhibiting enzymatic browning, what other role do sulfiting agents like sulfur dioxide play in food preservation?

They act as antimicrobial agents, inhibiting the growth of bacteria and fungi. Signup and view all the answers

What is the primary mechanism by which sulfiting agents inhibit the growth of microorganisms in food systems?

They react with and denature the proteins in microorganisms, disrupting their structure and function. Signup and view all the answers

Which of the following statements best describes the use of citric acid in combination with sulfite or metabisulfite sprays or dips for prepeeled and presliced produce?

Citric acid enhances the effectiveness of the sulfiting agents in inhibiting enzymatic browning reactions. Signup and view all the answers

Food Additives: Sulfites and Sulfur Dioxide

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Questions and Answers

Which of the following best describes the role of sulfite or metabisulfite sprays or dips in prepeeled and presliced fruits and vegetables?

What is the primary mechanism by which sulfur dioxide inhibits enzymatic browning reactions?

Which of the following statements best describes the role of sulfur dioxide as an antioxidant in food systems?

What is the primary mechanism by which sulfur dioxide maintains the red color of fresh meat?

What is the initial color of freshly cut raw meat?

How does the color of raw meat change when exposed to air for 20 to 30 minutes?

Which of the following compounds is formed when sulfur dioxide reacts with quinones, contributing to its antioxidant properties?

In addition to inhibiting enzymatic browning, what other role do sulfiting agents like sulfur dioxide play in food preservation?

What is the primary mechanism by which sulfiting agents inhibit the growth of microorganisms in food systems?

Which of the following statements best describes the use of citric acid in combination with sulfite or metabisulfite sprays or dips for prepeeled and presliced produce?

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