Which term best matches the description 'Heat treatment to stop enzymatic reaction'

Study for the 68R Veterinary Food Inspection Specialist Exam. Utilize flashcards and multiple choice questions, each with hints and explanations. Prepare confidently for your exam!

Multiple Choice

Which term best matches the description 'Heat treatment to stop enzymatic reaction'

Heat inactivation of enzymes through a brief, controlled heat treatment stops enzymatic reactions that cause browning and quality loss. Blanching uses short exposure to boiling water or steam to denature enzymes like polyphenol oxidase, peroxidase, and lipoxygenase, preventing enzymatic browning and preserving color, flavor, and nutrients. This step is commonly done before freezing, canning, or drying to set product quality. The other terms describe different ideas: gassy refers to gas-related conditions or packaging and is not a heat treatment; MAP (Modified Atmosphere Packaging) changes the atmosphere around the product to slow spoilage rather than inactivate enzymes; dehydration removes water to preserve food but is not primarily a heat inactivation step to stop enzymatic activity.

Heat inactivation of enzymes through a brief, controlled heat treatment stops enzymatic reactions that cause browning and quality loss. Blanching uses short exposure to boiling water or steam to denature enzymes like polyphenol oxidase, peroxidase, and lipoxygenase, preventing enzymatic browning and preserving color, flavor, and nutrients. This step is commonly done before freezing, canning, or drying to set product quality. The other terms describe different ideas: gassy refers to gas-related conditions or packaging and is not a heat treatment; MAP (Modified Atmosphere Packaging) changes the atmosphere around the product to slow spoilage rather than inactivate enzymes; dehydration removes water to preserve food but is not primarily a heat inactivation step to stop enzymatic activity.

More practice questions