Correct biochemical and food preservative matching:

• Ceruloplasmin -> Ferroxidase (III) (copper-carrying blood enzyme catalyzing the oxidation of $\text{Fe}^{2+}$ to $\text{Fe}^{3+}$)
• Carnosine -> Antioxidant (I) (histidine-containing dipeptide in fish muscle acting as a free radical scavenger)
• Sodium Benzoate -> Antifungal agent (IV) (widely used food preservative active against yeasts and molds)
• Phospholipases -> Enzyme (II) (hydrolases that cleave ester bonds in phospholipids)

Gelatin is derived from partial thermal denaturation of collagen (abundant in glycine, proline, and hydroxyproline). It completely lacks the essential aromatic amino acid Tryptophan (and is very low in sulfur amino acids like methionine), making it an incomplete dietary protein.

Bêche-de-mer (also known as Trepang) is the eviscerated, boiled, cleaned, and sun-dried or smoked body wall of edible holothurian echinoderms (Sea cucumbers, e.g., Holothuria scabra, Thelenota ananas). It is an expensive delicacy and medicinal export in East Asian markets.

Legislative establishment of food safety regulatory bodies in India:

• The Food Safety and Standards Act (FSS Act) was passed by the Parliament of India in 2006.
• The statutory executive body—Food Safety and Standards Authority of India (FSSAI)—was formally established and constituted under the Ministry of Health and Family Welfare on 5 September 2008 pursuant to the provisions of the FSS Act, 2006.
• 2005 was when drafting was initiated.
• 2009 was during the notification of underlying operational rules.