Podcast
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
Flashcards are hidden until you start studying
