Question:
Read the below-given statements pertaining to modified atmosphere packaging.
(A). The solubility of \(CO_2\) in aqueous foods decreases with moisture increase and temperature decrease.
(B). Displacement of oxygen by \(N_2\) acts to block out the oxidative chemical and physiological reactions, preserving the food quality.
(C). Combined high \(O_2\) (80-90%) and \(CO_2\) (10-20%) have been suggested to provide adequate suppression of microbial growth.
(D). Concentrations of \(CO_2\) in excess of 5% (v/v) inhibit the growth of most food spoilage bacteria especially psychrotrophic species such as Pseudomonas spp.
Choose the correct answer from the options given below:
Read the below-given statements pertaining to modified atmosphere packaging.
(A). The solubility of \(CO_2\) in aqueous foods decreases with moisture increase and temperature decrease.
(B). Displacement of oxygen by \(N_2\) acts to block out the oxidative chemical and physiological reactions, preserving the food quality.
(C). Combined high \(O_2\) (80-90%) and \(CO_2\) (10-20%) have been suggested to provide adequate suppression of microbial growth.
(D). Concentrations of \(CO_2\) in excess of 5% (v/v) inhibit the growth of most food spoilage bacteria especially psychrotrophic species such as Pseudomonas spp.
Choose the correct answer from the options given below:
(A). The solubility of \(CO_2\) in aqueous foods decreases with moisture increase and temperature decrease.
(B). Displacement of oxygen by \(N_2\) acts to block out the oxidative chemical and physiological reactions, preserving the food quality.
(C). Combined high \(O_2\) (80-90%) and \(CO_2\) (10-20%) have been suggested to provide adequate suppression of microbial growth.
(D). Concentrations of \(CO_2\) in excess of 5% (v/v) inhibit the growth of most food spoilage bacteria especially psychrotrophic species such as Pseudomonas spp.
Choose the correct answer from the options given below:
Show Hint
Remember that the solubility of carbon dioxide (\(\text{CO}_2\)) in water increases as the temperature decreases. This is why chilled carbonated beverages retain their gas better than warm ones, and why MAP works most effectively under refrigeration.
Updated On: Jul 23, 2026
- (A), (B) and (D) only
- (B) and (D) only
- (A) and (C) only
- (B), (C) and (D) only
Show Solution
Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Modified Atmosphere Packaging (MAP) alters the gas composition inside a package to retard chemical degradation and inhibit microbial spoilage.
The effectiveness of MAP depends on the specific properties and concentrations of the gases used.
Step 2: Detailed Explanation:
Let us evaluate each statement individually:
- Statement (A): According to Henry's Law, the solubility of gases in liquids increases as the temperature decreases.
- Therefore, the solubility of \(\text{CO}_2\) in aqueous foods increases (rather than decreases) with a decrease in temperature. This makes Statement (A) incorrect.
- Statement (B): Replacing oxygen with inert nitrogen (\(\text{N}_2\)) prevents lipid oxidation, rancidity, and the respiration of aerobic spoilage organisms, thereby maintaining food quality. This makes Statement (B) correct.
- Statement (C): High-oxygen MAP (80% to 90% \(\text{O}_2\) combined with 10% to 20% \(\text{CO}_2\)) is used commercially for fresh red meats.
- The high oxygen levels keep the myoglobin in its bright red oxymyoglobin state, while the carbon dioxide suppresses microbial growth. This makes Statement (C) correct.
- Statement (D): Carbon dioxide concentrations above 5% significantly inhibit the growth of psychrotrophic aerobic spoilage bacteria, such as Pseudomonas spp., by extending their lag phase and disrupting cell membrane functions. This makes Statement (D) correct.
Therefore, statements (B), (C), and (D) are correct.
Step 3: Final Answer:
The correct statements are (B), (C), and (D) only. Hence, the correct option is (D).
Modified Atmosphere Packaging (MAP) alters the gas composition inside a package to retard chemical degradation and inhibit microbial spoilage.
The effectiveness of MAP depends on the specific properties and concentrations of the gases used.
Step 2: Detailed Explanation:
Let us evaluate each statement individually:
- Statement (A): According to Henry's Law, the solubility of gases in liquids increases as the temperature decreases.
- Therefore, the solubility of \(\text{CO}_2\) in aqueous foods increases (rather than decreases) with a decrease in temperature. This makes Statement (A) incorrect.
- Statement (B): Replacing oxygen with inert nitrogen (\(\text{N}_2\)) prevents lipid oxidation, rancidity, and the respiration of aerobic spoilage organisms, thereby maintaining food quality. This makes Statement (B) correct.
- Statement (C): High-oxygen MAP (80% to 90% \(\text{O}_2\) combined with 10% to 20% \(\text{CO}_2\)) is used commercially for fresh red meats.
- The high oxygen levels keep the myoglobin in its bright red oxymyoglobin state, while the carbon dioxide suppresses microbial growth. This makes Statement (C) correct.
- Statement (D): Carbon dioxide concentrations above 5% significantly inhibit the growth of psychrotrophic aerobic spoilage bacteria, such as Pseudomonas spp., by extending their lag phase and disrupting cell membrane functions. This makes Statement (D) correct.
Therefore, statements (B), (C), and (D) are correct.
Step 3: Final Answer:
The correct statements are (B), (C), and (D) only. Hence, the correct option is (D).
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