FDSC 1133 Exam 1
Study online at https://quizlet.com/_3o6ulf
1. Protein responsi- Myoglobin
ble for meat col-
or.
2. Protein in Milk Casein
3. Building Blocks of Amino Acids
protein
4. Essential Amino Needed from diet
Acids
5. Non essential Produced by body
amino acids
6. Maillard Reaction The reaction between amino acid and sugar at high temperature resulting in
unique color and flavor in cooked products.
7. Aspartame Combination of Aspartic acid and phenylalanine
8. MSG Monosodium Glutamate
Salt of glutamic Acid
Flavor Enhancer
9. Emulsion A mixture of 2 or more liquids that are normally immiscible.
Example: salad dressing, mayonaise
10. Emulsifier The substance that stabilizes mixtures of two immiscible phases
Example: Egg yolk
11. Protein denatura- Transformation of a well defined, folded structure of a protein to an unfolded state.
tion
Primary structure remains in tact
1/6
, FDSC 1133 Exam 1
Study online at https://quizlet.com/_3o6ulf
12. Foaming capacity The amount of air or gas that can be incorporated by protein
13. Enzymes respon- Oxygen and polyphenol oxidase (PPO)
sible for enzy-
matic browning
14. Rennet An enzyme that helps break down casein to form cottage cheese
15. Whey Green liquid after cottage cheese or cheese has been separated
Contains all 9 essential amino acids and is considered pure protein
16. Two ways to de- Temperature and acid
nature proteins
17. Pigments re- Myoglobin (muscle)
sponsible for Hemoglobin (blood, contributes very little)
meat color
18. DEOXYmyoglo- Purple (no oxygen)
bin color
19. OXYmyoglobin bright cherry red (oxygen)
color
20. METmyoglobin brown (water)
color
21. Bloom bright red color formation on steak following exposure to oxygen
22. Oxidation Loss of electrons (LEO) resulting in formation of brown colored steak
23. Deoxymyoglobin vacuum packaged
packaging
2/6
Study online at https://quizlet.com/_3o6ulf
1. Protein responsi- Myoglobin
ble for meat col-
or.
2. Protein in Milk Casein
3. Building Blocks of Amino Acids
protein
4. Essential Amino Needed from diet
Acids
5. Non essential Produced by body
amino acids
6. Maillard Reaction The reaction between amino acid and sugar at high temperature resulting in
unique color and flavor in cooked products.
7. Aspartame Combination of Aspartic acid and phenylalanine
8. MSG Monosodium Glutamate
Salt of glutamic Acid
Flavor Enhancer
9. Emulsion A mixture of 2 or more liquids that are normally immiscible.
Example: salad dressing, mayonaise
10. Emulsifier The substance that stabilizes mixtures of two immiscible phases
Example: Egg yolk
11. Protein denatura- Transformation of a well defined, folded structure of a protein to an unfolded state.
tion
Primary structure remains in tact
1/6
, FDSC 1133 Exam 1
Study online at https://quizlet.com/_3o6ulf
12. Foaming capacity The amount of air or gas that can be incorporated by protein
13. Enzymes respon- Oxygen and polyphenol oxidase (PPO)
sible for enzy-
matic browning
14. Rennet An enzyme that helps break down casein to form cottage cheese
15. Whey Green liquid after cottage cheese or cheese has been separated
Contains all 9 essential amino acids and is considered pure protein
16. Two ways to de- Temperature and acid
nature proteins
17. Pigments re- Myoglobin (muscle)
sponsible for Hemoglobin (blood, contributes very little)
meat color
18. DEOXYmyoglo- Purple (no oxygen)
bin color
19. OXYmyoglobin bright cherry red (oxygen)
color
20. METmyoglobin brown (water)
color
21. Bloom bright red color formation on steak following exposure to oxygen
22. Oxidation Loss of electrons (LEO) resulting in formation of brown colored steak
23. Deoxymyoglobin vacuum packaged
packaging
2/6
