Exam 2 Flashcards
(Proteins, poultry and seafood,
1
Q
Define Proteins
A
Food components made up of amino acids
2
Q
Amino acids
A
Building blocks of protein made from an amino group (NH2-) and a carboxyl group (-COOH)
3
Q
What bonds make up proteins?
A
Peptide bonds
4
Q
What’s the acronym for the essential amino acids?
A
PVT TIM HLL
5
Q
Phenylalanine
A
ringed amino acid that is the precursor to hormones like adrenaline and epinephrine. The body requirs 14 miligrams per day.
6
Q
Issue that can arise with phenylalanine
A
People with PKU, a metabolism disorder involvng phenylalanine can cause issues with consuming aspartame.
7
Q
Valine
A
Found in most foods and is metabolized to produce energy. Required to have 10mg per pound of body weight
8
Q
Tryptophan
A
An animo acid primarily seen as the limiter in grains. Furthermore, it influences the neurotransmitter serotonin. Needed 3.3mg per pound of body weight
9
Q
Threonine
A
Amino acid found in low levels within grains. It is neccesary for the formation of tooth enamel and connective tissues. It’s required in 7mg per pound of body weight.
10
Q
Isoleucine
A
Found in most foods (primarily high in fish and meats). In the body, it’s primarily in muscular tissues. It is required 10mg per pound of body weight.
11
Q
Methionine
A
One of the major limiters, contains sulfur, and and aids in preventing fatigue. Required amount 13mg per pound of body weight.
12
Q
Histidine
A
Found in most animal and plant proteins and is involved in blood cell production. Required in 12mg per pound of body weight.
13
Q
Leucine
A
Found in most foods. Essential for growth and energy production. It also helps in healing wounds. Need 14mg per pound of body weight.
14
Q
Lysine
A
Found in most animal proteins and concentrated in animal proteins. Vitamin C is needed to converted into collagen. Required 12mg per pound of body weight daily.
15
Q
How are nonessential amino acids formed?
A
The nitrogen from the essential AA’s.
16
Q
High quality proteins
A
contain ample amounts of all nine essential amino acids
17
Q
Low quality proteins
A
Have a limiting amino acid or lack one or more of the essential amino acids.
18
Q
Limiting amino acids
A
The essential amino acid in lowest concentration that runs out first
19
Q
Beans and vegetables limiting amino acid
A
Methionine
20
Q
Grain limiting amino acids
A
lysine/threonine
21
Q
Nuts/seeds limiting amino acid
A
Lysine
22
Q
Corn limiting amino acid
A
Tryptophan/lysine
23
Q
Globular protein
A
Spherical in shape, albumin and myoglobin
24
Q
Fibrous protein
A
Elongated in shape: collagen and elastin
25
Conjugated proteins
Proteins that bond to another functional group. Think phosphoproteins and lipoproteins.
26
Protein function
Formation of hormones and enzymes, immune function, form glucose, energy providing, vital body constituients, fluid balance, and acid/base balance.
27
Hormone
Proteins that deliver a chemical message
28
Glucagon
Causes blood sugar to rise when it's low
29
Insulin
Causes blood sugar to fall when it's high
30
Parathyroid hormone
Causes Ca++ to be deposited into the blood
31
Antibodies
made by the immune system to identify and neutralize foreign bodies
32
How do amino acids produce glucouse?
When your body is depleted of carbohydrates, it will utilize the amino acids found in the muscles. Like glycine, alaline, arginine, serine, cystenine, and aspartate
33
How much energy do proteins supply to the body?
2-5% of the bodies energy supply.
34
What aids in maintains fluid balance?
Albumins and globulins
35
how much protein is recommnened?
.8 of your body weight
36
Define Poultry
All domesticated birds produced for human consumption. (Chickens, turkeys, ducks, and geeses)
37
What is the protein percentage of poultry?
Around 20%
38
Rock Cornish game hen (chicken)
Either sex; 5-7 weeks; < 2lbs
39
Broiler (fryer) (chicken)
Either sex; 9-12 weeks; 2-2.5lbs
40
Roaster (chicken)
Either sex; 3-5 months; 3-5lbs
41
Capon (chicken)
Castarated male; <8 months; 4-8lbs
42
Baking hen (chicken)
Female; 10 months; 3-6lbs
43
Stewing hen (chicken)
mature female; >10 months; 3-6lbs
44
Young chickens
Tender: rock cornish game hen, broiler, roaster, and capon
45
Older chickens
Tough: baking hen and stewing hen
46
Fryer/roaster (Turkey)
Either sex; 10-12 weeks; 4-8lbs
47
Young hen (turkey)
female; 5-7 months; 8-15lbs
48
Young tom (turkey)
male; 5-7 months; >12 pounds
49
Grade A poultry
Normal conformation: well developed; practically no pin feathers, one disjointed bone allowed, no broken bones, and no skin bruises. So, in short terms you need a high quality, healthy bird.
50
Grade B poultry
Moderate deformities allowed with moderately fleshed breasts and legs. Few pinfeathers allowed, 1.5 inches of cuts and tears allowed, one broken bone, and minimal bruising.
51
Grade C poultry
Allowed to have abnormal conformation; poor fleshing, multiple pinfeathers, no limit for cuts and tears, no limit on disjointed bones or broken bones, and no limit for flesh or skin bruises. Overall, allowed to be very low quality.
52
What percentage does the breast take up on a chicken?
29%
53
What percentage does the breast take up on a turkey?
36%
54
"fresh" poultry
Never stored below 26 degrees farenheit
55
"Hard chilled" poultry
stored between 0 and 26 degrees Fahrenheit
56
"Frozen" poultry
Stored below 0 degrees Fahrenheit
57
Added water poultry
Poultry carcasses are chilled in a water bath after harvest to allow the muscle fibers to absorb some water
58
What temperature should poultry be stored at?
40 degrees or below
59
What are the two main bacteria associated with poultry?
Salmonella and campylobacter
60
What temperature should poultry be cooked to?
Well done or 165 degrees Fahrenheit
61
What organization primarily regulates seafood?
The FDA
62
Who regulates catfish?
USDA-FSIS
63
Whole fish
nothing removed
64
Drawn Fish
Abdominal and thoracic contents removed
65
Pan-dressed fish
Abdominal, thoracic, and head removed
66
Steaks
Abdominal, thoracic, head, and muscle cut traversally into sections
67
Fillets
Abdominal, thoracic, head, and muscle cut lengthwise into sections
68
What disease is commonly found from oysters?
Vibrio
69
Pescatarian
Consumption as fish as the only animal based source of protein.
70
Aquaculture
Practice of farming aquatic creatures; common with salmon production
71
Lipids
Nonpolar, water-insoluble compounds made of carbon, hydrogen, and oxygen. More hydrogen compared to oxygen.
72
How much energy do lipids provide?
9Kcal per gram
73
Functions of lipids
Formation of adipose tissue, energy reserve, insulation, and protection
74
Fat-Soluble Vitamins
A, D, E, and K
75
Triglycerides structure
1 Glycerol and 3 fatty acid tails
76
Types of triglycerides
Saturated, monounsaturated, polyunsaturated, omega-6, and omega 3
77
Alternate types of lipids
Phospholipids and sterols (cholesterol)
78
what is located on the tail end of fatty acids?
Carboxyl acid group (-COOH)
79
How are fatty acids classified?
Chain length, degree of saturation, and location of double bonds
80
Long fatty acid chain
more than 12 carbons
81
Medium fatty acid chain
8-12 carbons
82
Short fatty acid chain
Less than 8 carbons
83
Saturated fatty acids
Carries the maximum amount of hydrogen atoms possible (every C has a H) connected by a single bond
84
What are saturated fats found in?
Animals foods: meat poultry and dairy; topical oils like palm and coconut
85
Unsaturated fatty acids
when there is one or more carbon-carbon bonds. Come in two classsifiications: mono or poly
86
Monounsaturated fatty acids
1 double bond
87
Polyunsaturated acids (PUFAs)
2 or more double bonds. Also known as a PUFA: found in vegetable oils and fatty fish
88
Describe the nomenclature of fatty acids
C 18:1w9. Where the # following the C is the # of carbons, the number of double bonds follows the colon, and the position of the 1st double bond is represented by the w#
89
Relationship between carbons and melting point
More carbons; higher melting point
90
Relationship between double bonds and melting point
More double bonds = lower melting point
91
What is unique about eicosapentanoic acid? (EPA)
It can be made into prostaglandin, reducing blood clotting rate so aiding in coronal health. Example as to why unsaturated fatty acids are so beneficial.
92
What omega-3 fatty acids are essential to supplement in the diet?
Linolenic- 18:3 (dark greens), eicosapentanoic (EPA) acid- 20:5 (oily fish), and docosahexanoic acid (DHA)(oily fish) 22:6
93
Cis fatty acids
Hydrogen atoms on the same side of a double bond. Lower melting point and bent molecule
94
Trans fatty acids
Hydrogen atoms on the opposite side of the double bond. Higher melting point and linear shaped molecule
95
1990s Trans Fat Regulation
Correlation between trans fatty acids and increase in LDL/bad cholesterol
96
1993 Trans Fat Regulation
Health advocacy groups rallied against fast-food restaurants using partially hydrogenated oils
97
1999 Trans Fat Regulation
US gov requires food manufactures to list trans fat amounts on nutrition labels. however it was not passed as law till 2003
98
2006 Trans fat regulation
Labeling the amount of trans fats becomes law. AMA specifies daily limit of less than 1% of calories from trans fat daily. new York becomes first state to limit usage in restaurants
99
2007 Trans Fat regulation
Oils, shortening, and margarine must have less than .5 grams of trans fats per serving
100
2015 Partially hydrogenated oils (PHO) regulation
PHOs are no longer generally recognized as safe (GRAS)
101
2023 PHO regulation
removes PHOs as an optional ingredient in the standards of identity for peanut butter and canned tuna
102
Phospholipids
Lipid consisting of a water soluble and a fat soluble tail. It contains phosphorus, a component of cell membranes, and is a emulsifier.
103
Common phospholipid
Lecithin: emulsifier in many foods
104
Sterols
Four fused rings with an alcohol function
105
Sources of sterols
Cholesterol- 95% of sterols in animal tissues
Beta-sitosterol- 70% of sterols in plants
106
Cholesterol
Only in animal products: makes cell membranes and bile (made by liver and secreted into small intestine). It also makes sex hormones (estrogen and testosterone)m and deposits into artery walls leading to heart disease and plaque build up.
107
Heart disease
Elevated blood cholesterol accumulating in the arteries, causing either heart attack or stroke.
108
Esterfication
Glycerol+fatty acid= fat
109
Mono-glyceride
One fatty acid bound to a glycerol
110
Di-glyceride
Two fatty acid molecules bound to a glycerol
111
Functions of triglycerides
Energy source, insulation and protection, carrier of fat-soluble vitamins, and sensory properties of foods.
112
How much of the lipids in foods is triglycerides? In our bodies?
Foods: 98% Body Fat: 90%
113
What is fat stored in?
Adipose tissue: can increase 50 times the weight they start as and when they can't expand any further new ones form.
114
Fat's main roll in food
Increases palatability
115
Satiety
The feeling of being full that triglycerides give you via hormones.
116
Rancidity
The chemical deterioration of fat caused by oxidation
117
Hydrolytic rancidity
Fat hydrolyzed by lipase, free fatty acid formed, odors of low molecular weight contribute to the rancidity
118
Oxidative rancidity
Development of off flavors from aldehydes and ketones, order from formation of peroxides and hydroperoxides. Requires oxygen
119
Recommended daily intake for fat
No RDA; however <10% of daily energy should be from saturated fats as well as polyunsaturated fats. intake however in total should not be greater than 30%
120
Invisible fats
Fat found naturally in foods (meat, poultry, fish, and dairy.)
121
Visible fats
Almost 100% fats: lard and butter
122
Lard
100% fat rendered from hogs. Leaf fat (removed from abdominal walls) with added antioxidants (BHA, BHT, Proply gallate) to prevent rancidity
123
Butter
About 80% fat, made from milk cream where the butterfat is removed and salter. Flavor is from diacetyl
124
