Question

Which of the following is NOT a function of phosphates in curing?

(a) Retarding development of rancidity

(b) Raising pH and causing unfolding of muscle proteins. Hence making more sites available for water binding

(c) Improve retention of brine and improvement in yield

(d) None of the mentioned

I had been asked this question during an internship interview.

Question is from Principles of Food Pickling and Curing-2 in division Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

Answer 1

Correct choice is (a) Retarding development of rancidity

To explain: Retarding development of rancidity is a function of nitrates. Other mentioned functions are functions of phosphates.