Q1. The shelf life of frozen poultry lasts for ______ months.

1. 12 months
2. 3 to 6 months
3. 6 to 9 months
4. 2 months

ANSWER – 2. 3 to 6 months

• Explanation – Freezing meat immediately after slaughter while the carcass is still warm results in meat which after thawing loses a large amount of fluid called ( thaw rigor) due to a sudden high rate of ATP breakdown. The thaw rigor can be avoided if the warm meat is disintegrated in the presence of sodium chloride before freezing it. Fast freezing produces better quality than slow freezing. The shelf life of frozen poultry lasts 3-6 months.

READ MORE – FOOD TECHNOLOGY (05/09/2021)

Q2. The optimal pH activity range for Alkaline Phosphatase (ALP) is?

1. 7 to 8
2. 8 to 9
3. 9 to 10.5
4. 4 to 5

ANSWER: 3. 9 to 10.5

• Explanation: The optimal pH for acid phosphatase activity was 4.0 to 5.5, and 9 to 10.5 for alkaline phosphatase activity. The apparent optimum temperature for acid phosphatase activity was 30-60 degrees C, and for alkaline phosphatase activity it was 30-40 degrees C. Alkaline phosphatases, determined in biological material from different species in vitro, show specific differences in thermostability (after exposure to 56°C), while having a uniform temperature optimum of 37°C

READ MORE – FOOD TECHNOLOGY (15-09-2021)

Q3. Which of the following statement is NOT true?

1. Lactic acid bacteria are used in the fermentation process of food production.
2. Lactic acid bacteria are inhibited by acidic conditions.
3. Fungi can survive at relatively low pH.
4. None of the above.

ANSWER: 2. Lactic acid bacteria are inhibited by acidic conditions.

• Explanation – Several lactic acid bacteria species are suitably aciduric. Off tastes, haze, and gassiness are common side effects of growth in these meals. As a result, acidic environments do not affect them. Lactic acid bacteria are effectively inhibited by sulfur dioxide. In pH-uncontrolled fermentation, the addition of activated carbon reduced the inhibitory effect of lactic acid while increasing productivity and yield.

READ MORE – FOOD TECHNOLOGY (25-09-2021)

Q4. The inner boundary of the frozen layer is known as the?

1. Freezing front
2. Shelving
3. Boxing
4. Bulking

ANSWER – 1. Freezing front

• Explanation: Meat does not begin to freeze until its surface temperature falls below the meat’s initial freezing point. The chunk of beef will begin to freeze from the outside inward at that point. The freezing front is the inner boundary of the frozen layer. With frozen meat on the outside and unfrozen flesh on the inside, the freezing front travels inwards toward the center of the meat.

READ MORE – FOOD TECHNOLOGY (05/08/2021)

Q5. Smoking of meat is usually associated with?

1. Freezing
2. Chilling
3. Drying
4. Salting

ANSWER: 4. Salting

• Explanation: Meat smoking is frequently associated with salting. Volatile molecules in sawdust or woodsmoke have antibacterial and antioxidant qualities, and they deposit on the surface of the meat as well as permeate it. Smoking is almost as old as fire cooking as a method of food preservation. Heat and smoke impart a subtle flavor to fish, ham, poultry, and meat while also inhibiting microorganism growth.

READ MORE – FOOD TECHNOLOGY (04/09/2021)