Food Preservation Techniques Quiz

<p>Refrigeration (C)</p> Signup and view all the answers

<p>E 290 (B)</p> Signup and view all the answers

<p>Gas content measurement (D)</p> Signup and view all the answers

<p>Oxygen (D)</p> Signup and view all the answers

<p>Food naturally decays over time (A)</p> Signup and view all the answers

<p>Color changes in red meat pigments (B)</p> Signup and view all the answers

<p>Carbon Dioxide (A)</p> Signup and view all the answers

<p>Increases both solubility and activity (D)</p> Signup and view all the answers

<p>It functions to exclude oxygen (B)</p> Signup and view all the answers

<p>They rely on the commodity's respiration (B)</p> Signup and view all the answers

<p>Matching gas characteristics with film permeability (D)</p> Signup and view all the answers

<p>It leads to discoloration and off-flavors (B)</p> Signup and view all the answers

<p>It contributes to package collapse (C)</p> Signup and view all the answers

<p>To improve the quality and increase the shelf life of food (C)</p> Signup and view all the answers

<p>A mixture of gases injected prior to sealing (B)</p> Signup and view all the answers

<p>Metmyoglobin (A)</p> Signup and view all the answers

<p>By removing all air and oxygen (C)</p> Signup and view all the answers

<p>It helps maintain freshness and color of meat (A)</p> Signup and view all the answers

<p>Exudation of fluid from meat muscles (D)</p> Signup and view all the answers

<p>Shrink packaging (A)</p> Signup and view all the answers

<p>It inhibits oxidative greying and rancidity (A)</p> Signup and view all the answers

<p>To create and control the modified atmosphere (B)</p> Signup and view all the answers

<p>Apples (D)</p> Signup and view all the answers

<p>It uses permeable polymer packages to maintain atmosphere (D)</p> Signup and view all the answers

<p>O2, CO2, and N2 (D)</p> Signup and view all the answers

<p>It can form explosive mixtures with air (B)</p> Signup and view all the answers

<p>To minimize lipid and pigment oxidation (B)</p> Signup and view all the answers

<p>It can lead to health risks due to toxicity (B)</p> Signup and view all the answers

<p>Permeability of the package to gases (C)</p> Signup and view all the answers

<p>Surface color changes from oxidation (A)</p> Signup and view all the answers

<p>Prevention of drip loss (A)</p> Signup and view all the answers

<p>Aerobic bacteria (A)</p> Signup and view all the answers

<p>From red oxymyoglobin to brown metmyoglobin (A)</p> Signup and view all the answers

<p>Increases from 2-4 days to 8 days (C)</p> Signup and view all the answers

<p>4-7 days for normal shelf life and 16-21 days for MAP (D)</p> Signup and view all the answers

<p>Promotes further oxidation, resulting in metmyoglobin buildup (B)</p> Signup and view all the answers

<p>It binds oxygen to contribute to the red color of fresh meat (B)</p> Signup and view all the answers

<p>Pathogenic microorganisms (D)</p> Signup and view all the answers

<p>Carbon dioxide and Nitrogen (D)</p> Signup and view all the answers

<p>Increases shelf life by approximately 4-5 days (D)</p> Signup and view all the answers

<p>Decreases respiration rate (C)</p> Signup and view all the answers

<p>Hard cheeses (A)</p> Signup and view all the answers

<p>Anaerobic respiration takes place (C)</p> Signup and view all the answers

<p>Baked bread products (D)</p> Signup and view all the answers

<p>It inhibits the growth of aerobic bacteria (C)</p> Signup and view all the answers

A technique to preserve food by altering the gas composition inside a package to slow down spoilage processes like oxidation and microbial growth.

MAP extends shelf life without using chemical preservatives.

The gas composition in a MAP package is changed to slow down microbial growth and chemical deterioration.

MAP aims to modify atmospheric conditions inside the package, while CAS focuses on controlling the gas composition within a storage room.

Reducing oxygen levels and increasing levels of gases like nitrogen (N2) and carbon dioxide (CO2) inside MAP packages.

EU and US regulations require manufacturers to control both the gas content and seal integrity in MAP packages.

E-numbers are used to identify food additives, including gases used in MAP.

Carbon dioxide (E 290), nitrogen (E 941), and argon (E 938) are commonly used gases in MAP.

A type of MAP where a gas generator is used to create the desired atmosphere in a warehouse.

Gas used in MAP to slow down oxidation and spoilage. Lower levels are usually desired for better shelf life.

Gas commonly used in MAP to reduce the growth of microorganisms.

Gas used in MAP to displace oxygen and create an inert atmosphere. It is often chosen for its inert nature.

The ability of a package to let gases pass through it. This is important in MAP, as it controls the gas composition inside.

The process in which food consumes oxygen and releases gases, changing the atmosphere inside the package.

The key to MAP success is selecting the right packaging material and gas blend for the specific food product, considering factors like the food's respiration rate and the desired shelf life.

CO2 is the most important gas used in MAP due to its ability to inhibit microbial growth.

CO2 dissolves in water to form carbonic acid (H2CO3), which can contribute to off-flavors, discoloration, and excess purge in some foods.

Nitrogen is inert and doesn't readily dissolve in water. Its main purpose is to displace oxygen and prevent package collapse caused by CO2.

Passive MAP relies on the packaging film's permeability to oxygen and CO2 to create the desired atmosphere over time.

Active MAP involves directly injecting a specific gas mixture into the package, resulting in a faster and more controlled modified atmosphere.

The final gas composition in a MAP package depends on the food's respiration rate and the packaging material's permeability.

In passive MAP, the equilibrium atmosphere is reached when the gas exchange between the food and the surrounding air is balanced.

Active MAP can accelerate the creation of a desired atmosphere compared to passive MAP.

A packaging method that alters the gas composition inside a package to slow down spoilage processes like oxidation and microbial growth, extending the shelf life of the product.

In MAP, the package is filled with a specific mixture of gases, often reducing oxygen levels and increasing nitrogen or carbon dioxide.

MAP helps maintain the color and quality of fresh meat by preventing the oxidation of myoglobin, which leads to an unwanted gray-brownish color.

MAP can also help prevent fluid loss and microbial growth in meat, which contributes to its overall shelf life.

Vacuum packaging removes all air from the package, creating an oxygen-free environment. This is effective for preventing oxidation, especially in products like nuts, oils, and chocolates.

Vacuum packaging aims to extend the shelf life of food by preventing oxidation and microbial growth, while MAP focuses on maintaining the quality and freshness of the product by controlling the gas composition.

Some MAP systems use scavengers or emitters that can quickly adjust the gas composition inside the package to create the desired atmosphere.

Using MAP, nitrogen gas helps to displace oxygen, slowing down oxidation. Carbon dioxide can inhibit microbial growth.

MAP helps preserve the red color of meat by inhibiting oxidation, which turns it brown.

Oxygen and aerobic bacteria contribute to spoilage of food.

High levels of carbon dioxide are often used in MAP to inhibit the growth of aerobic bacteria, which thrive in oxygen-rich environments.

MAP can significantly extend the shelf life of meat compared to traditional packaging methods.

One advantage of MAP over vacuum packaging is that meat retains its desirable red color. Vacuum packaging often leads to a purplish discoloration due to lack of oxygen.

The ideal MAP gas mix helps preserve food quality and slow down spoilage. The mix depends on the type of food.

MAP is considered a more sustainable packaging method compared to traditional packaging, as it reduces waste by extending shelf life and potentially using less packaging material.

In poultry, MAP helps extend shelf life by about 4-5 days by controlling oxygen levels and using nitrogen and carbon dioxide. Strict temperature management is crucial for long-term safety.

Processed meats like sausages and ham can be preserved with MAP to prevent oxidation and color changes. Oxygen can cause the red and pink pigments in these meats to turn brown, so nitrogen and carbon dioxide are used to create a protective atmosphere.

MAP extends the shelf life of bread, especially for tortillas, baguettes, and bagels, by excluding oxygen and adding carbon dioxide. This creates an environment where harmful molds cannot grow, extending their shelf life significantly.

For cheese, MAP helps prevent rancidity by limiting oxygen exposure. It also allows for a more controlled environment for cheese to develop flavor and maintain a good appearance. The amount of carbon dioxide used varies depending on the cheese type.

MAP helps to preserve quality by reducing the respiration rate of fresh fruits and vegetables. This is achieved by controlling temperature, oxygen levels, and carbon dioxide levels, creating an environment that slows down the natural process of ripening.

Excess use of carbon dioxide in MAP can trigger anaerobic respiration, which can impact food quality. It's important to find a balance between preventing spoilage and maintaining desired flavor and texture.