Karteikarten
protein processing
Karten in diesem Stapel (48)
- 1the major components of meat are _____, _____, ______ as wells as some ______, ______water
fat
protein
vitamins
minerals - 2_______ tends to have allowed fat content and slightly higher protein content/wight than red meatpoultry
- 3______________ has negligible carbohydrate content as the glycogen is used up in the continuing metabolic process after slaughter.red meat
- 4meats include: (5)1. muscle tissue and organs of beef
3. veal
4. lamb
5. pork
6. poultry and fish - 5______ _______ content and _________ __ makes meat susceptible to spoilage . this can be reduced by ______ or ________high water
neutral pH
curing (salt addition)
drying - 6processing meat also includes: (3)grinding
canning
freezing - 7what are 3 different types of proteins in muscle tissue?actinomyosin
collagen
elastin - 8toughness of meet is directly related to what?amount of collagen it contains
- 9younger animal saccumulae higher levels of collagen than older animals T or Ffalse
older animals yield more - 10what does the presence of fat in meat do?gives better eating quality
- 11meat usually has some visible fat within the muscle called ________marbling
- 12without o2 what is the color of meat? with o2 what is the color of meat what does o2 do? what color is meat when it is not freshbluish-purple
red
makes it fresh
brown - 13fish fat is rich in a chemical called _____________ ________trimethylamine oxide (TMAO)
- 14what is responsible for the 'fishy' doorTMAO being converted to trimethylamine (TMA)
- 15milk is almost a ______ food because it contains high quality of _______,__________,______,_________ and also has some __________ and ____________ but it contains low amounts of ________perfect
protein, minerals, vitamin B, energy
vitamin A and D
iron - 16what is the 2 protein fractions of milk?casein (80%)
whey (20%) - 17what is transferred to solid when manufacturing cheese (protein) what remains liquid?casein
whey - 18whey proteins are mostly _____-___________ and _____-____________beta-lactoglobulin
alpha-lactalbumin - 19________ is a proces in milk that decreases the size of the fat globules dispersed in milk so that they are more optimally dispersed.homogenized
- 20what destroys homogenizationfreezing
- 21what are the classifications of milkmilk fat (3.25%)
reduced fat (2%)
low fat (1%)
fat free (0.5% skimmed milk) - 22_______ cultures are added to ferment the lactose in lactic milkbacterial
- 23what does the increase in acidity in cultured (fermented) milk do?thicken consistency
ex. yogurt, sour cream, buttermilk - 24___________ is a canned product where over half of the water content is gone out of the milk prior to canningevaporated milk
- 25what is evaporated milk good for?vitamin D and C
- 26a canned productwehre approximately half of the water content is evaporated out of the milk proper to canning and to which a high percentage of sugar is addedsweetened condensed milk
- 27__________ _______ _______ is where milk is heated for 2-6 sec at 300 F to remove all microorganismsultra high temp milk (UHT)
ex. product is sterile - 28________ ______ ________ is here water of milk is gone, 1st through the use of vacuum and then spray drying.skim milk powder
- 29what form of milk can be used in baked goods and can be added to water to recnsititue fluid milkskim milk powder
- 30______ have outer shell and 2 major inner partseggs
- 31the shell of eggs is ___% ________ with small pores that allow _______ and _____ toescape while allow _____ in94
CaCO3
CO2 and water
O2 - 32which is the protein rich part of the egg? which is the fat an cholesterol rich and has most of the caloriesegg white
egg yolk - 33eggs contain what? (5)protein
fat
vitamins
minerals
carbs - 34what is the major proteins of egg white?ovalbumin
conalbumin
ovomucoid
lysozyme
avidin - 35what is the major proteins of yolklipoproteins
- 36__________ and __________ present in egg yolk help keep fat dispersed in water. this is called ____________lipoproteins
phospholipids
emulsification
ex. ice cream, mayo - 37protein in egg white have high capacity to form strong protein films that surrounds air bubbles to produce _______foams
- 38foaming can become ___-____ times the original volume of the egg6-8
- 39when egg white proteins set and form a gel during heating this is: ________coagulation
- 40what does coagulation help do?nine food mixes together
ex. meat loaf, manicotti - 41what are the 4 groups of plant proteins divided based on solubility1. albumins (water)
2. globulins (in salt, insoluble in h2o)
3. gliadins (70-90% alcohol)
4. glutelins (insoluble in: pH=7 soln. salin soln, alcohol) - 42_______ have protein contents not greater than 15-17%cereals
ex. corn, rice, oats, barley - 43what are the principal proteins in wheat? what % do thees rep. in wheatgliadin
glutelin
80% of endosperm protein - 44________ is a complex form gliadins and glutelins following ________ and ________ of wheat flowergluten
hydration
mixing - 45what are pulses?beans
peas
lentils - 46______, ______, ______ contain protein contents ranging from __-___%pulses, nuts, oilseed
18-45 - 47pulses, nuts and oilseed aree usuali insoluble to water or salt solutions T or Ffalse
soluble - 48—
Informationen
- Beschreibung
- 1st year nutrition (unit 5 ) Karteikarten am protein processing , erstellt von asham.karim400 am 18/04/2016.
- Erstellt von
- asham.karim400
- Aufrufe
- 2
- Bewertung
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