Definitions Flashcards
What is myoglobin?
Pigment in fresh meat which makes it purply red.
What is oxymoglobin?
Pigment in fresh meat, when exposed to oxygen, which makes it bright red.
What is metmyoglobin?
Pigment in fresh meat, after exposure to oxygen, which makes it browny red.
What is pectin?
A long chain non starch polysaccharide responsible for setting jam. It is present in most under ripe fruits.
What is denature?
Changing the protein by heat, acid or mechanical action.
What is coagulation?
The setting of proteins, which is used in custards.
What is gluten?
A group of proteins which are responsible for the structure of many flour based baked goods. People called coeliacs are allergic to gluten.
What is syneresis?
Oozing or seeping of liquids from a protein or starch based mixture.
What is dextrinisation?
It is applying dry heat on starch to brown foods. It is non enzymic.
What is caramelisation?
It is applying dry heat on sugar to brown foods. It is non enzymic.
What is gelatinisation?
It is applying moist heat to starch as the starch absorbs th liquid and thickens.
What is maillarding?
It is browning foods by roasting or frying to add flavour. It is non enzymic.
What is osmosis?
The movement of water from a high concentration to low concentration through a partially permeable membrane. It is used in preservation to dehydrate bacteria and is also used in pickling and jam making.
What is emulsfication?
Mixing two immiscible liquids by using an emulsifying agents like the lecithin in egg yolks.
What is enzymic browning?
When polyphenol oxidase reacts with oxygen, it causes browning in cut fruits that are exposed to the air. It can be stopped by denaturing the enzyme with acid, sugar, salt or heat.
