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4) Food Commodities > 2. Poultry and Eggs > Flashcards

2. Poultry and Eggs Flashcards

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1
Q

what counts as “poultry”?

A

domesticated birds of commercial value (eg. chicken, turkey, duck, goose)

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2
Q

globally, what are the 1st and 2nd major sources of animal protein?

A

1st: pork
2nd: poultry

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3
Q

what are some reasons that poultry consumption has become higher than other animal proteins?

A
  • considered healthier than red meats
  • less sat fats
  • poultry fats are mostly located in the skin and is easy to remove prior to cooking
  • cheap production costs
  • smaller space requirement
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4
Q

what are the 6 classifications of market forms of poultry meat?

describe each one.

A
  1. broilers/fryers: 6-8 weeks old chicken. Wt = 2.5lbs
  2. capons: neutered male chicken. Wt = 6-8lbs
  3. cock/rooster: over 10 month old male. Wt = 6-8lbs
  4. fryers: 6-8 week old. Wt = 2.5-3.5lbs
  5. roasters: over 8 months. Wt = 3.5-5lbs
  6. stewing chicken: spent hens over 10 months old. Wt = 5-7lbs
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5
Q

what are classifications of poultry meat based on?

A

age and wt

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6
Q

what is a spent hen?

what kind of meat do they have?

A

hens who have stopped producing eggs

very tough meat

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7
Q

what factors does poultry meat composition depend on?

A 
breed
diet
age
sex
growth environment
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8
Q

the breed of poultry meat depends on what two factors?

A

place of origin

physical traits

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9
Q

how is the protein content of poultry similar to that of red meat?

A

the muscle composition and structure is similar

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10
Q

what are 3 main poultry proteins?

A

sarcoplasmi
myofibrillar
connective tissue/stroma

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11
Q

describe the differences between the 3 main poultry proteins

A

the differences are mostly based on solubility

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12
Q

which poultry protein are H2O soluble. What is the importance of this?

A

sarcoplasmic proteins are H2O soluble

this makes them easy to be removed from the tissue with H2O

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13
Q

what are 2 forms of moisture found in poultry protein?

A
  1. tightly bound to protein via H bonds

2. held loosely within compartments in muscle tissue

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14
Q

what is WHC?

A

water holding capacity

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15
Q

what are conditions that enhance protein denaturation and reduces the WHC?

A
  1. cooking
  2. conditions that promote acid production and pH decline
  3. frozen storage
  4. condition that promotes protein oxidation
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16
Q

how do polyphosphates enhance WHC (water holding capacity) in poultry?

A
  • polyphosphates promotes dissociation of actomyosin into actin and myosin
  • actomyosin has low WHC, while actin and myosin both have higher WHC
  • thus, polyphosphates enables water binding and retention
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17
Q

describe the lipid profile of duck and goose compared to chicken and turkey

A

duck and goose have:

  • higher amounts of lipid since they have more dark meat, which has higher levels of fat per gram than white meat
  • higher amounts of monounsat fats
  • lower polyunsat fat (thus, more prone to oxidation)
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18
Q

what is the major monounsaturated FA in poultry?

A

oleic acid (18:1c)

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19
Q

what is the major PUFA in poultry?

A 
linoleic (18:2c)
linolenic acid (13:8c)
arachidonic acid (20:4c)
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20
Q

is there higher moisture and fat content with the skin on of off of poultry meat?

A

skin on: higher fat content and lower moisture content

skin off: lower fat content and higher moisture content

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21
Q

what is MDPM?

A
  • mechanically deboned poultry meat

- the meat separated from the carcass skeleton after removal of larger cuts of meat

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22
Q

describe the steps of how MDPM is obtained

A
  1. pressure is applied to the carcass or bone attached meat. This causes the soft tissues (protein, fat, skin) to separate from the bones
  2. pressure chamber has small holes, where the separated materials can pass through while bones are retained inside the barrel
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23
Q

what is the main goal of processing meats

A
  • to increase product variety and convenience
  • extend meat shelf life
  • facilitate distribution
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24
Q

what are 3 categories of processed meats?

A
  1. minimally altered: eg. cured ham, bacon, corned beef
  2. moderately altered: eg. sectionned and restructure
  3. extensively altered: comminuted (broken down to small particles) and then re-formed (eg. sausage and luncheon meats
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25
Q

what is curing meat?

A

treating fresh meat with salt and nitrite/nitrate for the purpose of preservation and obtaining desirable color and flaour

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26
Q

describe the physical characteristics of cured meats

A
  • pinkish color

- distinct aroma

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27
Q

what are the most common curing agents?

A

nitrite (NO2-) or nitrate (NO3-)

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28
Q

what is the immediate precursor for the actual curing agent?

A

nitric oxide (NO)

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29
Q

what are the functions of nitrite in curing meats?

A
  • contributes to characteristic flavour of cured meat
  • inhibits growth of spoilage and pathogenic microorganisms (especially clostridium botulinum)
  • retards development of oxidative rancidity
  • develops and stabilized pinkish red color
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30
Q

what are the steps of color development in cured meats?

A
  1. nitrate is dissolved in H2O. This forms nitrous acid (HNO2)
  2. HNO2 decomposes to nitric oxide (NO) under reducing conditions
  3. NO binds to heme iron in myoglobin to produce nitrosylmyoglobin (MbNO), which is pink. This reaction is reversible, thus, does not give permanent color.
  4. meat is heated, which converts MbNO to a more stable compound, nitrosylhemochromagen, as a result of globin denaturation
  5. reducing agents are added to reduce nitrite to nitric oxide and ferric ion of metmyoglobin to ferrous ion
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31
Q

what are 3 types of meat processing?

A

physical
chemical
thermal

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32
Q

describe deboning, in physical treatments of processing meat.

A
  • involves spinning scraps in perforated drums with H2O under high pressure
  • this causes the scraps of meat to separate from bones
  • then, can restructure or mince
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33
Q

describe the function of salt in the chemical treatments of processing meat

A
  • reduces H2O activity to control microbial growth and inactivate certain enzymes
  • extracts salt soluble proteins
  • flavouring
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34
Q

what are examples of antimicrobials used in chemical treatments of processing meat?

A

nitrates and nitrites, acidifies NaCl, chlorine dioxide, peroxy acidic acid, peroxy octamoic acid

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35
Q

what is NO3-? what is NO2-?

A 
NO3- = nitrate
NO2- = nitrite
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36
Q

how is NO3- converted to NO2-?

A

removal of H2O by Na erthorbate (vitC) or nitrate reductase (an enzyme naturally present in animal tissues) with NADH as the H donor

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37
Q

what compound MbO2 converted to?

is this conversion desirable or not?

A

MbNO

desirable because it is an antioxidant

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38
Q

what is MbNO?

what is MbO2?

A

MbNO is nitrosylmyoglobin:

  • an antioxidant that protects against oxidation damage to preserve flavour and color
  • pink color
  • desirable compound

MbO2

  • red color
  • not desirable
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39
Q

what reaction is the conversion of MbO2 to MbNO coupled with?

A

NO to O2

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40
Q

what is the most commonly used reducing compound? describe this compound.

A

sodium erythorbate

  • an isomer of ascorbate
  • also an antioxidant that stabilizes color and flavor to decrease the formation of nitrosamines
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41
Q

what are some chemicals that improve water holding capacity?

A

starch
phosphates
texturizers
enzyme inhibitors (eg. potato powder and blood plasma protein)

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42
Q

what are some types of thermal treatments used for meat processing?

A
  1. canning
  2. heat treatment
  3. cooling treatment
43
Q

describe the steps of delation of poultry meat

A
  1. protein denaturation
  2. denatured protein aggregates due to hydrophobic interactions
  3. cross linkages form between the aggregates by using interactions of side chains of the amino acids, which creates a gel
44
Q

how can poultry meat create emulsions?

what can these emulsions be used for?

A

by blending fat and protein found in poultry meat, you can get fat globules distributed throughout the aqueous network

can be used for butters or “breading”

45
Q

what are the main components of the egg shell?

which is the biggest component?

A

CaCO3 –> biggest component. Makes up 98% of the shell

other components:
MgCO3
Ca3 (PO4)2
organic matter (mainly protein)

46
Q

what part of the egg shell allows for gas exchange?

A

pore canals

47
Q

describe how the pore canals in the egg shell prevent microbial contamination

A

the pores are filled with protein fibers and sealed by a cuticle layer made of keratin, which is used to prevent microbial contamination

48
Q

what are ooporphins?

A

the pigments dispersed on the surface of the shell

can range from dark brown to chalky white

49
Q

what are other uses of egg shell?

A

compost, gardening, cosmetics, nail polish, clarifying/fining agent (by binding impurities in beverages to clarify it)

50
Q

what is the egg’s primary protection against microbial contamination?

A

the shell membrane

51
Q

describe the composition and function of the egg shell membrane

A
  • has an inner and outer (thicker) membrane
  • made of keratin and collagen
  • function: allows exchange of material between aqueous internal and external environments of the egg
52
Q

why is there an air pocket in the egg?

A

when the egg is in the animal, the temperature is higher, but when the egg comes out, it is cooler, which causes the internal content to collapse, creating an air pocket

53
Q

fresher eggs have ____ air pockets

smaller/bigger

A

smaller

54
Q

bigger air pockets means the egg is ____ fresh

more/less

A

less

55
Q

what are the 2 main constituents of the egg white?

A

albumen and water

56
Q

what are the 4 layers of egg white?

A

two thick

two thin

57
Q

what are the two thin layers of egg white important for?

A

the foaming properties of eggs

58
Q

how does glucose appear in egg white?

A

as free glucose or combined with proteins as glycoprotein

59
Q

describe the chemical composition of egg white

A

protein: ~10%
CHO: ~1%
lipid: ~0.03%

60
Q

what are the major egg white proteins?

A 
ovalbumin
ovotransferrin
ovomucoid
lysozyme
ovomucin
61
Q

describe ovalbumin

A
  • a phosphoglycoprotein
  • readily forms gels
  • coagulates and denatures easily, which gives stability to foams
  • key function: carrier of fat, which allows it to form a network that traps air to produce foam when egg white is beaten, which increases volume
62
Q

which major egg white protein allows for increasing volume when egg white is beaten?

A

ovalbumin

63
Q

describe ovotransferrin.

what functions does it have? what type of activities does it have?

A
  • function: Fe binding and transfer protein

- has bacteriostatic and bactericidal activities

64
Q

describe ovomucoid.

A
  • a glycoprotein
  • CHO present are glucosamine, mannose, galactose and sialic acid
  • resistant to heat coagulation
65
Q

describe lysozyme

A
  • bacteriostatic
  • very stable to heat treatments and freeze-drying
  • breaks down glycosidic bonds in cell walls
66
Q

describe ovomucin

A
  • a large glycoprotein
  • function: increases high viscosity to albumen due to large size
  • not very heat stable
  • heating it enables use as a thickener
67
Q

describe flavoproteins-apoproteins

A
  • binds riboflavin

- important in ETC

68
Q

describe ovoinhibitor

A

a broad spectrum serine protease inhibitor

69
Q

describe avidin

A
  • a basic protein
  • high affinity for biotin
  • used in biomedical research
70
Q

what is chalazae?

A
  • cord like strands continuous with the inner thick white of the albumen
  • serves as an anchor to retain the yolk centrally
  • normal and wholesome part of the egg (not a contaminant)
71
Q

what does the color of the egg yolk depend on?

A

pigments in the chicken feed, since no pigments are synthesized by the chicken

72
Q

what type of yolk indicates a high quality egg?

A

a round yolk

73
Q

what kind of emulsion is egg yolk?

A

oil in water

it contains lipoprotein and phospholipid molecules suspended in a protein-water matrix

74
Q

what are the main protein classes in egg yolk?

A
  1. lipoproteins
  2. livetins
  3. phosvitin
  4. minor proteins
75
Q

compare the densities of LDLP vs HDLP

A

LDLP density < 1.0

HDLP density > 1.0

76
Q

which lipoprotein does the egg yolk contain more of?

A

low density lipoproteins (LDLP)

less high density lipoproteins (HDLP)

77
Q

describe the LDLPs found in egg yolk

A
  • lipovitellenin fraction found in egg yolk
  • density <1.0
    consists of 3/4 protein of yolk
  • has high lipid content (consists of TGs, phospholipids, cholesterol)
  • primarily present as tiny micelles suspended in plasma fraction.
  • micelles have a core of TGs with proteins and phospholipids radiating towards the surface of the micelle and interacting with H2O to form a stable oil/water emulsion
78
Q

describe the HDLPs found in egg yolk

A
  • lipovitellin fraction found in egg yolk
  • density is > 1.0
  • makes up insoluble granules
  • composition: mainly lipovitellin, which is a lipoprotein with lipid (phospholipid and TG) and small amounts of phosphorus
  • lipovitellin can be separated into two components: a and f, based on phosphorus contents
  • contains phosvitin (a phorphorus rich and lipid free protein)
79
Q

what are livetins?

A
  • type of protein class in egg yolk
  • lipid free globular glycoproteins
  • H2O soluble
  • corresponds to blood serum proteins of the chicken
80
Q

what are phosvitins?

A
  • type of protein class in egg yolk
  • most highly phosphorylated protein known to date
  • soluble in weak salt solutions
  • strongly associated with granules thorough ionic bonding to lipovitellin proteins
  • not found in plasma fraction of egg yolk
81
Q

what are other egg yolk phosphoproteins?

A

vitellin and vitellenin

both are:

  • insoluble in acid and neutral solution
  • soluble in alkaline solution
82
Q

what are the major lipid components in egg yolk?

A 
TGs
phospholipids
cholesterol
FFA
minor lipid components (eg. carotenoids)
83
Q

order the TGs in egg yolk from most to least

A

MUFA (40-45%)
SFA (30-35%)
PUFAs (20-25%)

84
Q

which polyunsaturated FAs are mostly present in egg yolk lipids?

A

linoleic and alpha-linolenic acids

85
Q

when the level of dietary PUFAs are elevated, what increases and what decreases?

A

linoleic acid content increases

oleic acid content decreases

86
Q

which SFAs are mostly present in egg yolk?

A

palmitic (16:0) and steric (18:0)

87
Q

what is the major sterol in egg yolk lipid?

A

cholesterol

88
Q

what forms can cholesterol be found in egg yolk?

A

free cholesterol (mostly)

some cholesterol ester

89
Q

does the size of the egg influence the total cholesterol content?

A

yes. larger eggs have a higher total cholesterol content

90
Q

why is egg yolk often used as an emulsifier in food products?

A

since egg yolk phospholipids are amphiphillic

91
Q

what are components of phospholipids found in egg yolk?

A 
phosphatidyl choline (lecithin)
lysophosphatidyl choline
phosphatidyl ethanolamine (cephalin)
lysophosphatidyl ethanolamine
sphingomyelin
inositol phospholipid
 plasmalogen
92
Q

which phospholipid component forms a ziwtterionic phospholipid over a wide pH range?

A

phosphatidyl choline (lecithin)

93
Q

what are 2 minor lipid components found in egg yolk?

A

lecithin

carotenoids (vitA)

94
Q

what two factors influences the FA composition of the yolk?

why?

A

breed of bird
diet of the bird

because the FAs of eggs are derived from the de novo lipogenesis and incorporation of dietary lipids

95
Q

what are the functional qualities of eggs?

A

emulsifier, thickener, binding/coating, foaming agent, heat induced gelation and coagulation

96
Q

what are some nutritional qualities of eggs?

A
  • high quality protein (has all essential AAs)
  • high in PUFAs
  • high in minerals
  • good source of Fe and P, but not Ca
  • high levels of sat FAs and cholesterol
97
Q

describe deteriorative changes in egg

what is an example of this?

A
  • can occur in dried whole egg and egg yolk derived from the maillard reaction
  • eg. cephalin + glucose leads to discoloration of dried whole egg and loss of palatability
98
Q

how can you prevent deteriorative changes in dried egg?

A

when glucose is removed before the drying process, this eliminated the development of off-flavor during storage

99
Q

what are methods for removing glucose from eggs to eliminate deteriorative changes?

what reaction occurs?

A

adding glucose oxidase and catalase

glucose oxidase converts glucose to gluconic acid and hydrogen perioxide

catalase converts H2O2 to form H2O and 1/2 O2

100
Q

what are designer eggs developed for?

how are they achieved?

A
  • to enhance the image of eggs as healthy and nutritional

- achieved by manipulating the diet fed to birds

101
Q

what is the major pathogen of concern to food safety of eggs?

A

salmonella enteritidis (SE)

102
Q

what 2 ways can SE contaminate eggs?

A
  1. from the outside of the shell following contamination of the oviduct or from the feces
  2. may enter the gg in the oviduct prior to the laying down of the egg shell
103
Q

how can you prevent contamination of SE to eggs?

A

maintenance of eggs at refrigeration temp throughout processing

4) Food Commodities (6 decks)

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