chapter 17-part 2. variety of sources eggs meat fish poultry
TRANSCRIPT
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Chapter 17-Part 2
PROTEIN IN FOODS
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Variety of sources
EggsMeatFishPoultry
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Other Sources of Proteins
• Fruits
• Vegetables
• Grains
• Nuts (They just do not
have as many amino acids)
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Eggs
Contain almost every vitamin and mineral you need
Yolks are rich in: -iron -phosphorus-vitamin A
-several B vitaminsLacking:
-vitamin C-calcium only present in the shells
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Proteins in EggsProtein is the foundation of an egg.Shell contains protein molecules
interwoven with calcium carbonate crystals.
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Structure of an egg
Air Pocket
Egg
Membrane Thin albumen
Yolk Thick albumen
Chalaza
Shell membrane
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Cracking open an egg you first encounter
albumen (egg white) – makes up 54% of the
inner contents of an egg, known for ovalbumin, a major protein in egg
white.
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Thickest part of the albumen is the Chalaza – a twisted ropelike structure that keeps the egg yolk centered.
Last part of the egg to coagulate and may
remain slightly watery.
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Yolk – main components includeGlobular protein livetinHigh and low-density lipoproteinsContains all of the fat, along with most of the other nutrients
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Effects of StorageWhere should eggs NOT be stored in a
refrigerator?
Why?It exposes eggs to light and temperature
every time you open the door.It hastens chemical changes that ultimately
deteriorates the egg.
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How can you tell if an egg is fresh?http://www.youtube.com/watch?v=9aytZn9cFgE
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Meat
Refers to any edible portion of mammals,
Including muscle and fatty tissue
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Muscle tissue - Lean part of meatAbout 15-20% proteinOther components include
Water, fat and mineralsMuscle is composed of
Fibrous proteins called actin and myosinThey form bundles of fibers , held together by connective tissues made of collagen and elastin Two proteins with long, strong molecules.
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Fish
Shorter, segmented muscle fibers are layered between thin sheets of connective tissue
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Nuts and Legumes
From plants nuts and legumes (dry deans, peas, lentils, soybeans
Nuts – peanuts, walnuts
cashews
Carry a rich source of nutrients
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Cholesterol-freeRange in fat from
Zero to very highNuts too high in fat to be considered a main
source of proteinSoybeans are composed of 40% protein,
their protein is equal to that of foods from animals.
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Protein in Cooking
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Emulsifiers – egg yolk, the most common emulsifier
Protein can stabilize oil-and-water mixture
Certain proteins contain amino acids that are polar.
One end of these amino acids is attracted to water while the other end avoids water and bonds to oil.
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Foams
Air bubbles incorporated and trapped in a protein film by whipping.
Add volume and lightness
Begins when a protein-containing liquid is whipped.
Whipping introduces air and denatures the protein molecules
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Air bubbles incorporated and trapped in a protein film by whipping.Add volume and lightnessBegins when a protein-containing liquid is
whipped.Whipping introduces air and denatures the
protein molecules