A
Bananas must remain green during transport but ripen rapidly once displayed. Which ripening regulator should be controlled?
Ethylene
Fresh-cut vegetables in a sealed package develop an alcoholic off-odour because oxygen becomes too low. What process occurred?
Anaerobic fermentation
Uncovered leafy vegetables wilt much faster than packaged ones during refrigeration. What has been lost from the plant cells?
Turgor pressure
A modified-atmosphere package contains insufficient oxygen, resulting in off-flavours and tissue damage. Which critical limit was crossed?
Anaerobic compensation point (ACP)
A tropical fruit deteriorates after storage near 0°C even though it never freezes. What disorder most likely occurred?
Chilling injury
Apples stored beside sensitive vegetables accelerate their deterioration. Which compound released by the apples is responsible?
Ethylene
Vegetables in perforated packaging respire faster than those in less-permeable packaging. What is increased by the perforations?
Gas exchange
A harvested fruit suddenly shows increased respiration, softening and aroma production during ripening. What type of fruit is it?
Climacteric fruit
A starch suspension becomes thick and viscous after heating with water. What process occurred?
Gelatinization
Refrigerated cooked rice becomes progressively firmer during storage. What starch phenomenon explains this?
Retrogradation
One starch produces greater swelling, viscosity and stickiness than another. Which starch component is likely dominant?
Amylopectin
A manufacturer needs a starch that produces a stronger gel after cooling. Which starch component should be relatively high?
Amylose
Water separates from a refrigerated starch gel after storage. What is this defect called?
Syneresis
A confectionery manufacturer needs low paste viscosity during heating but a firm gel after cooling. Which modified starch is suitable?
Acid-modified starch
Cooked starch is cooled to increase its resistance to digestion. Which resistant starch is formed?
RS3 / Retrograded starch
Poorly cooked legumes reduce protein digestion by inhibiting the enzyme trypsin. Which antinutrient is responsible?
Trypsin inhibitor
A legume meal contains iron and zinc, but their absorption is reduced because a compound binds these minerals. Identify it.
Phytic acid / Phytate
A food processor wants to inactivate lectins in legumes. Which preparation method is most appropriate?
Boiling
Legumes cause intestinal gas, but the responsible carbohydrate can also act as a prebiotic. Identify it.
Raffinose
Pork arrives pale, soft and with excessive drip loss. What meat-quality defect has occurred?
PSE meat
Acute stress causes rapid post-mortem glycolysis while the carcass remains warm. Which meat-quality defect is most likely?
PSE meat
Temperature-abused fish is thoroughly cooked, but one food-safety hazard may remain because it is heat-stable. Identify it.
Histamine
Prolonged stress before slaughter depletes muscle glycogen, resulting in insufficient post-mortem acidification. What condition results?
DFD meat
Fish develops a characteristic fishy odour due to bacterial reduction of TMAO. Which compound is responsible for the odour?
Trimethylamine (TMA)
Meat from animals exposed to prolonged pre-slaughter stress is dark, firm and has a high ultimate pH. Identify the defect.
DFD meat