Question

Adverse end effects of oxygen in food and beverages.
A. Oxidative rancidity of fat rich dairy products
B. Fostering growth of aerobic spoilage microorganisms
C. Retaining original colour of processed fruit and vegetable pigments
D. Flavour deterioration of beer, coffee and tea etc
E. Retardation of fresh food and vegetable respiration
Choose the correct answer.

• A. A, B, D only
• B. A, B, E only
• C. B, E only
• D. A, B, C only

Hint:

Oxygen = oxidation + microbial growth → food spoilage.

Answer 1

The Correct Option is A

Concept: Oxygen plays a major role in deterioration of food quality through oxidation reactions and microbial growth.

Step 1: Oxidative rancidity.

• Oxygen reacts with unsaturated fatty acids
• Produces peroxides and aldehydes
• Leads to rancid flavour in dairy products

Step 2: Microbial growth.

• Aerobic microorganisms require oxygen
• Oxygen availability promotes their growth
• Leads to spoilage

Step 3: Effect on pigments.

• Oxygen causes oxidation of pigments
• Results in colour fading, not retention

Step 4: Flavour deterioration.

• Oxidation leads to off-flavours
• Common in beverages like beer and coffee

Step 5: Respiration effect.

• Oxygen actually increases respiration
• Does not retard it Conclusion: Correct answers are A, B, D.