FDSC 1133 EXAM 1 QUESTIONS AND
ANSWERS
Protein responsible for meat color. - Correct Answers -Myoglobin
Protein in Milk - Correct Answers -Casein
Building Blocks of protein - Correct Answers -Amino Acids
Essential Amino Acids - Correct Answers -Needed from diet
Non essential amino acids - Correct Answers -Produced by body
Maillard Reaction - Correct Answers -The reaction between amino acid and sugar at
high temperature resulting in unique color and flavor in cooked products.
Aspartame - Correct Answers -Combination of Aspartic acid and phenylalanine
Metmyoglobin packaging - Correct Answers -both PVC and high oxygen kept for long
time
Premature Browning - Correct Answers -condition commonly seen in cooked ground
beef where myoglobin denaturation occurs at a temperature lower than what is
necessary to destroy food borne pathogens
Factors that increase meat discoloration - Correct Answers -1. Oxygen Content
2. Increased Temperature
3. Display Light
4. Lipid Oxidation
MSG - Correct Answers -Monosodium Glutamate
Salt of glutamic Acid
Flavor Enhancer
Emulsion - Correct Answers -A mixture of 2 or more liquids that are normally immiscible.
Example: salad dressing, mayonaise
Emulsifier - Correct Answers -The substance that stabilizes mixtures of two immiscible
phases
Example: Egg yolk
, Protein denaturation - Correct Answers -Transformation of a well defined, folded
structure of a protein to an unfolded state.
Primary structure remains in tact
Foaming capacity - Correct Answers -The amount of air or gas that can be incorporated
by protein
Enzymes responsible for enzymatic browning - Correct Answers -Oxygen and
polyphenol oxidase (PPO)
Rennet - Correct Answers -An enzyme that helps break down casein to form cottage
cheese
Whey - Correct Answers -Green liquid after cottage cheese or cheese has been
separated
Contains all 9 essential amino acids and is considered pure protein
Two ways to denature proteins - Correct Answers -Temperature and acid
Pigments responsible for meat color - Correct Answers -Myoglobin (muscle)
Hemoglobin (blood, contributes very little)
DEOXYmyoglobin color - Correct Answers -Purple (no oxygen)
OXYmyoglobin color - Correct Answers -bright cherry red (oxygen)
METmyoglobin color - Correct Answers -brown (water)
Bloom - Correct Answers -bright red color formation on steak following exposure to
oxygen
Oxidation - Correct Answers -Loss of electrons (LEO) resulting in formation of brown
colored steak
Deoxymyoglobin packaging - Correct Answers -vacuum packaged
Oxymyoglobin packaging - Correct Answers -1. PVC overwrap (20% oxygen)
2. high-oxygen package (80% oxygen)
Ingredients responsible for Cured color - Correct Answers -Nitric oxide, heat
Pathogen inhibited by nitrite addition - Correct Answers -Bacteria
ANSWERS
Protein responsible for meat color. - Correct Answers -Myoglobin
Protein in Milk - Correct Answers -Casein
Building Blocks of protein - Correct Answers -Amino Acids
Essential Amino Acids - Correct Answers -Needed from diet
Non essential amino acids - Correct Answers -Produced by body
Maillard Reaction - Correct Answers -The reaction between amino acid and sugar at
high temperature resulting in unique color and flavor in cooked products.
Aspartame - Correct Answers -Combination of Aspartic acid and phenylalanine
Metmyoglobin packaging - Correct Answers -both PVC and high oxygen kept for long
time
Premature Browning - Correct Answers -condition commonly seen in cooked ground
beef where myoglobin denaturation occurs at a temperature lower than what is
necessary to destroy food borne pathogens
Factors that increase meat discoloration - Correct Answers -1. Oxygen Content
2. Increased Temperature
3. Display Light
4. Lipid Oxidation
MSG - Correct Answers -Monosodium Glutamate
Salt of glutamic Acid
Flavor Enhancer
Emulsion - Correct Answers -A mixture of 2 or more liquids that are normally immiscible.
Example: salad dressing, mayonaise
Emulsifier - Correct Answers -The substance that stabilizes mixtures of two immiscible
phases
Example: Egg yolk
, Protein denaturation - Correct Answers -Transformation of a well defined, folded
structure of a protein to an unfolded state.
Primary structure remains in tact
Foaming capacity - Correct Answers -The amount of air or gas that can be incorporated
by protein
Enzymes responsible for enzymatic browning - Correct Answers -Oxygen and
polyphenol oxidase (PPO)
Rennet - Correct Answers -An enzyme that helps break down casein to form cottage
cheese
Whey - Correct Answers -Green liquid after cottage cheese or cheese has been
separated
Contains all 9 essential amino acids and is considered pure protein
Two ways to denature proteins - Correct Answers -Temperature and acid
Pigments responsible for meat color - Correct Answers -Myoglobin (muscle)
Hemoglobin (blood, contributes very little)
DEOXYmyoglobin color - Correct Answers -Purple (no oxygen)
OXYmyoglobin color - Correct Answers -bright cherry red (oxygen)
METmyoglobin color - Correct Answers -brown (water)
Bloom - Correct Answers -bright red color formation on steak following exposure to
oxygen
Oxidation - Correct Answers -Loss of electrons (LEO) resulting in formation of brown
colored steak
Deoxymyoglobin packaging - Correct Answers -vacuum packaged
Oxymyoglobin packaging - Correct Answers -1. PVC overwrap (20% oxygen)
2. high-oxygen package (80% oxygen)
Ingredients responsible for Cured color - Correct Answers -Nitric oxide, heat
Pathogen inhibited by nitrite addition - Correct Answers -Bacteria
