Question

The cured meat have a stable pink colour due to the pigment:

• A. Nitric oxide metmyoglobin
• B. Nitrosohaemo chromogen
• C. Nitric oxide myoglobin
• D. Myoglobin

Hint:

Understanding the chemical reactions involved in food preservation can help explain why certain foods maintain their specific colors over time.

Answer 1

The Correct Option is B

Step 1: Concept
The color of cured meats is stabilized by the formation of nitrosomyoglobin, which involves a series of chemical reactions involving nitric oxide (NO).

Step 2: Meaning
Nitrosohaemochromogen refers to the stable pink color formed when nitric oxide reacts with myoglobin in the presence of oxygen.

Step 3: Analysis
- Option A: Nitric oxide metmyoglobin - This is not a common term and does not accurately describe the stabilization process. - Option B: Nitrosohaemochromogen - This correctly describes the stable pink color formed when nitric oxide reacts with myoglobin in cured meats, creating a complex that resists fading or discoloration over time. - Option C: Nitric oxide myoglobin - While this involves nitric oxide and myoglobin, it does not describe the stabilized form of the pigment responsible for the stable pink color. - Option D: Myoglobin - This is the natural pigment in meat but does not account for the stabilization process that gives cured meats their characteristic pink color.

Step 4: Conclusion
The correct answer is B because nitrosohaemochromogen is the stable pink color formed due to the reaction between nitric oxide and myoglobin, which provides a consistent and long-lasting color in cured meats. Final Answer: (B)