Experimental Food Science

Description

FINAL EXAM
Veronica Castro
Flashcards by Veronica Castro, updated more than 1 year ago
Veronica Castro
Created by Veronica Castro over 6 years ago
13
0

Resource summary

Question Answer
Myosin *the most important type of protein filament (long-highly charged) that acts as a motor protein with actin filaments to cause cell contraction present in large quantity in lean muscle high water holding capacity- polar amino acids
Fatty acids are chains of hydrocarbons, containing one carboxylic acid end. >the carbon-hydrogen bond is very energy-rich
Saturated Containing no double bonds >higher melting points >more stable(less degradation) >numerous health concerns >abundant in terrestrial animals
Unsaturated Containing at least one double bond >lower melting points >Abundant in plants/fish >Vulnerable to the development of off-flavors >a mix of health concerns + benefits
Omega -3 and Omega- 6 mediate inflammation response >pro and anti inflammatory >ratio of 1:1 if ration is 15:1 could leave to cardiovascular,cancer, and inflammatory/autoimmune diseases.
Lipid Oxidation >Stability >breakdown of unsaturated fatty acids=smaller molecules >adds off flavors(volatile) to foods >Major ongoing source of food-loss >small fragments of carbon,hydrogen, and oxygen >the more sat a fatty acid is, the more susceptible it is to oxidation
Antioxidants -ability to inhibit lipid oxidation + preserve foods. -many exist
Triglycerides -predominant form of a fatty acids -glycerol backbone + 3 fatty acids -fatty acids can be the same or diff.
Disciplines within food science Chemistry-microbiology-engineering-sensory science-nutrition-packaging
Food Chemistry studies food down to their molecular level, striving to understand the chemical explanation for all properties of food.
interesterification the process of rearranging the fatty acids in a triglyceride
Emulsification are molecules that contain polar ends and non polar ends, allowing droplets of fat to remain dispersed in polar systems.
Hydrogenation -it allows to convert liquid oil into plastic fats for production of margarine + shortenings -addition of hydrogen to DBL bonds of unsat. faty acids in the presence of catalyst. -Production of trans-fats
Olestra Real fatty acids attached to a sugar -can't be digested = does not provide calories
Myoglobin >controls meat color (pigment) >the more the darker the meat >0.05(light) - 15.0 (darkest) >consist of a typical amino acid protein chain and a non-protein heme molecule.
major factors that affect the pigment forms in meat freshness pH Temperature Oxygen pressure
Pink slime -Lean finely textured beef (LFTB) -used as inexpensive filler to reduce overall fat content of ground beef. -contains: boneless beef trimmings(rick in connective tissue)
Starch gel -fat free, thick gel substance -used in a lot of foods
Defining color two ways: -1 (physical truth): -2 (matter of perception)
Color : Physical Truth the waves of light which populate the universe occur in a very large range of wavelengths= different molecules will absorb + reflect specific wavelengths of light"electromagnetic radiation"
Color: A matter of perception our eyes perceive a small portion of the wavelength as a series of color -interaction with the molecules with in a flower reflect light waves of approx. 600nm= our retina sees yellow
why do we perceive color? -identification of foods -food ripeness level of degradation -nutritional contents -color may be a true, natural indicator of food quality. =perception of nutrient density =perception of food's value + desirability
foods that ripen fruits *color is the most obvious (complex change as they approach maturity)
foods that don't are grains, vegetables , meats only degrade and show deterioration with age.
Ripeness: fruits can be divided into two groups according to the regulatory mechanisms underlying their ripening process: non-climacteric climacteric
Non-climacteric fruit: -lack of ethylene-assoc. respiratory peak -do not ripen after harvesting ex: grapes,oranges,cherries *maintain ripeness
Climacteric fruit ripening-assoc. increase in respiration and in ethylene production, the phytohormone ethylene being the major trigger and coordinator of the ripening process -ripen AFTER harvesting ex: tomatoes,apples,pears,melons *ripeness can be controlled -usually harvested prior to optimal ripeness
Ethylene "trigger" that stimulates ripeness -administered to fruits to ripen before sale
natural color may be extracted from different foods to suggest quality or desirability to consumers
artificial colors colors may be manufactured and placed into foods to suggest quality or desirability to consumers -can be mixed to create many, many colors -common starting material =petroleum
Natural colors in food blues, purples, and reds Greens yellows, oranges, reds Dark purple/red
anthocyanins blues , purples and reds -natural , water-soluble pigments widely distributed in plants -appear purple or blue (or sometimes red) depending on pH -Powerful antioxidants
Greens: chlorophyll -fat-soluble -source of vitamin K -chlorophyll a and b are primary in plants affecting factors: heating > loss of Mg > pheophytin
Enymes in Chlorophylls removes the phytol group ( deactivated by blanching)
carotenoids yellow foods contain lutein and zeaxanthin red foods contain - lycopene
why color foods? correct natural variations in color -enhance colors that occur naturally
cochineal water soluble pigment carmine acid (carmine) is derived from the female insect. -advantage of being stable when exposed to heat, light and oxygen. Uses include alcoholic beverages and processed meat products
chromatography Extremely versatile and powerful family of techniques based upon the principle of separation
spectroscopy operates according to the same principle of observation as our eyes, but utilizes machinery for assessment
Enzymes -are found in all living systems -endogenous enzymes(operating within their natural source) contribute to aging ,degradation,spoilage of foods. -enzymes from another source are of widespread use in the food industry for many purposes,processes and benefits -biological tools -proteins that operate as biological catalysts -lowers activation energy of a reaction necessary for many reactions
Enzymes in food High fructose corn syrup- $1 billion Aspartame - $850 million Acrylamide - $300 million
Show full summary Hide full summary

Similar

OCR Biology AS level (f211) flashcards/revision notes
Dariush Zarrabi
Sources of Law
cearak
BIOLOGY B1 3
x_clairey_x
CHEMISTRY C1 5
x_clairey_x
P2 Radioactivity and Stars
dfreeman
Macromolecules
sealescience
Geography AQA Revison topics Migration, Population Change, Youthful Populations and more
dburns8731
Weimar & Nazi Germany?
Maddy Balkham
Stave One - A Christmas Carol
hannahshields58
Core 1.8 Metals
T Andrews
Účto Fífa 4/6
Bára Drahošová