8 lipids in food Flashcards
what what TG positions favor short/long chains?
long: sn1 and sn2
short: sn3
TGs are contained within _____ ______ that are surrounded by a membrane, made of _____ and _____
fat globules; phospholipid; cholesterol
milk contains relatively _____ amounts of cholesterol
low
homogenization of milk makes (increases/decreases) its shelf life/palatability
decreases - allows lipase to bind to fat globules and hydrolyze TGs at a high rate
what’s the purpose of pasteurization?
decrease microbial load, inactivate lipases prior to milk homogenization
______ amount of lipolysis is required for a good aroma
minimal
true or false: there is a higher saturated FA content in red meat than unsaturated FA
false.
what are the 3 fatty acids that comprise about three quarters of the total FAs in skeletal red meat?
oleic, palmitic, and stearic
- palmitic and stearic comprise about 40% of the total FA
what is the predominant PUFA in beef?
linoleic acid (18:2)
what percent fat is an egg yolk?
32.9%
what is the fatty acid composition of an egg yolk like?
30-35% SFA
40-45% MUFA
20-25% PUFA
what is the predominant phospholipid present in egg yolk?
phosphatidyl choline (lecithin)
what is desugarization?
removal of glucose. can be accomplished using glucose oxidase followed by catalase to remoove hydrogen peroxide
how do we increase omega-3 content of eggs?
hens feed on food enriched with DHAs (22:6) and EPAs (20:5) by addition of linseed & safflower oil, perilla oil, chia, marine algae, fish, fish oil, and certain veggie oils
where are the fat deposits in fish located?
muscles, liver, intestines
