FOOD 2400 Lecture Notes - Lecture 11: Triglyceride, Myoglobin, Amphiphile
8 Sep 2017
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Slattery and schmidt: the major difference between the two models is the relative importance of hydrophobic interactions and the calcium phosphate in binding the submicelles together. Aesthetically appealing and high nutrient content: 18-23% of the lean portion of meat is protein having a good balance of amino acids, unlike plant proteins, of total nitrogen content in muscle, approx. Land animals and birds remain reasonably stable during frozen storage. In mammals and birds, both the amount and type of collagen have important influences on textural properties: collagen: major constituent of connective tissue, cartilage, tendon, bone, and skin. In mammals, these cross-link with age. , and muscle tissue becomes tougher, even though younger animals contain more collagen. The main proteins in egg white include: ovalbumin: major fraction of albumin. A phosphoglycoprotein, 4 sulfhydryl groups, one disulfide: during storage, converts to s-ovalbumin, a more heat stable protein (through sulfhydryl-disulfide interchange)
