Food science tutorials
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fresh or cellular foods are made from what
animal/plant tissue
what are the orders of structure in natural foods (3 different levels)
Atoms -> Molecules –>Macromolecules –>Supra-molecular complexes -> Organelles -> Cells -> Tissues [chemistry, biochemistry] Tissues ->Organs ->Systems ->Whole organism [physiology] Whole organisms -> Communities -> Ecosystems [biology]
what is the basic structure unit for animal foods
muscle/ meat structure
how long is a muscle cell, myofibril
1 metre long
what is myofibril surrounded by
sarcolema (cell membrane)
what is the order for myofibrils
Myofibrils -> muscle fibers ->higher orders of muscle structure or whole meat [increasingly complex structure]
what is Muscle supplied with
blood vessels
what examples of connective tissue
Muscle is supplied with blood vessels; these and covering fascia and tendons are all connective tissue
what gives meat its tough texture
tendons and other connective tissue
what fills muscle cells
sarcoplasm
what does the sarcoplasm contain
organelles (mitochondria, lysozomes, endoplasmic reticulum, nucleus) and enzymes of glycolytic and Krebs cycle
what is the energy source for meat
glycogen
where are High amounts of myoglobin are found
aerobic muscle or “red meat”
what does white meat contain
White meat (esp. poultry & fish) contains low levels of myoglobin
look at diagrams in booklet
what do Plant leafy tissue components include and what do they contribute to
epidemal cells, parachymer cells, phloem, xylem (all contribute to structure)
what do the seeds & roots of many plants contain
vast quantities of starch granules
why is the large central vacuole of plant cells important
Provides outward pressure leading to firmer texture * Compartmentalizes phenol, organic acids and other waste components * Separates phenol substrates from the enzyme PPO in the cytoplasm and so avoids browning in the absence of tissue damage
what does the cell wall of plant cells consist of
The cell wall consists of a multiple layer of cellulose and hemi-cellulose fibrils embedded in a pectin comment Cell wall components may be lignified producing woody- texture
what are prepared foods typically made from
secondary ingredients
what are the structures of secondary ingredients
fabricated not cellular
Food structure involves interactions between
water, polysaccharides, proteins and lipids.
what are the 3 main colloidal systems
emulsions, foams, gels
what are the 2 major classes of food emulsions
• Oil inwater(O/W)emulsionsaremadefromlipid(oil)phasedispersewithinacontinuous water phase (e.g. milk) • Water-in-oilemulsionismadefromwaterphasedispersedwithinanoilcontinuousphase (e.g. margarine)