Lipid organization in foods

Question 1

Adipose tissue:

Answer 1

Made of fat cells full of triglycerides that are removed by a lipase enzyme releasing energy into the body.

Question 2

Marbleing fat

Answer 2

USDA prime-Lot of marbling fat, too soft and melts in your mouth kind of feeling
USDA choice- Moderate amounts of marbeling fat causes meat to be soft and chewy
USDA tough- very rigid used in meat compression

Question 3

Pig diet and grading for color

Answer 3

2-3: very pale and white too much marbling
4-5: ideal, avg. pink and little bit of white (good blood supply and fat
6.0-dark purple-over worked, or underfed too little marbling

Question 4

muscle fiber

Answer 4

Consists of actin and myosin which make up bundles (endomycieum) covered by periplasmic membrane which bundle up together and are surrounded up by an epimecium membrane. All membranes are covered by phospholipids are respnsible for pushing water in and out.

Question 5

Composition of phosopholipids

Answer 5

palmitic and oleic acid
palmitic and linoleic acid
Palmitic and arachadoic acid (sometimes and only in animal tissue)

Question 6

Milk

Answer 6

Structures- globule full of triacyglycerol molecules surrounded by a layer of phospholipids and casien michelle protein which bind to water and emulsifiy the fat in milk.

Question 7

How to make whip cream

Answer 7

Beat the milk vigourously until air bubbles are foamed covered by casien michelles coagulated together which are also covered by phosopholipids.

Question 8

How to make butter

Answer 8

Suck out the air from air bubbles by beating the milk even more vigorously then with whip cream and let the fat merge with one another.

Question 9

Cheese

Answer 9

-Fat globules are located between proteins crosslinked through carboxyl groups:
Soft cheese: more fat
Hard cheese: more protein

Question 10

Eggs

Answer 10

Yolks are full of fat bodies called granules which consist of choleserol, protein and phospholipids connected together on a spherical membrane.