Question
Statement 2: Which of the following is a use of salt in food?
a.
Solar Salt, exerts a growth repressing action on certain microorganisms
b.
Rock Salt, can limit moisture availability
c.
Welled Salt, exerts a growth repressing action on certain microorganisms
d.
All of the mentioned, neither of the mentioned
Posted under Food Engineering
Interact with the Community - Share Your Thoughts
Uncertain About the Answer? Seek Clarification Here.
Understand the Explanation? Include it Here.
Q. Statement 1: Which among the following types of salts contain chemical impurities? Statement 2: Which of the following is a use of salt in food?
Similar Questions
Explore Relevant Multiple Choice Questions (MCQs)
Q. The addition of salt during pickling ____________ hence supplementing the action of salt.
View solution
Q. Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.
View solution
Q. Which of the following is NOT a step in commercial curing of cucumber?
View solution
Q. The bitterness of olives is treated by treating olives with 2% _____
View solution
Q. Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.
View solution
Q. Which of the following is involved in controlled fermentation of cucumbers brined in bulk?
View solution
Q. Which of the following statements about salting are true?
View solution
Q. Only the best quality fish or shellfish should be used for smoke-curing. Why?
View solution
Q. Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.
View solution
Q. Which of the following steps is not included in hard-smoked salmon procedure?
View solution
Q. Statement 1: Hard-smoked salmon products can be kept without refrigeration.
Statement 2: The drying effect of smoke and smoke components is to _____
View solution
Q. Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively?
View solution
Q. Which of the following is the curing agent in the manufacture of pepperoni?
View solution
Q. Which of the following is a reason for smoking meat?
View solution
Q. Which of the following meat products is NOT cured before smoking?
View solution
Q. How is the smoke needed in smoking meat in industries generated?
View solution
Q. Citric acid is used in small quantities that speeds the conversion of nitrite to nitrous acids, which in turn combines with myoglobin to form the stable red color of meat.
View solution
Q. Nitrosamines are found in cured meats due to the reaction of amines with nitrous acid (during curing) and these nitrosamines are carcinogenic in nature
View solution
Q. Which of the following is the role of nitrate/ nitrite in curing?
View solution
Q. Which of the following is a role of Ascorbic acid in curing?
View solution
Recommended Subjects
Are you eager to expand your knowledge beyond Food Engineering? We've handpicked a range of related categories that you might find intriguing.
Click on the categories below to discover a wealth of MCQs and enrich your understanding of various subjects. Happy exploring!
