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refrigerated showcase supermarket refrigerated showcase explain the characteristics of food ingredients
explain the characteristics of food ingredients
n9n , But can be divided into two categories according to its source: animal food and plant food. Animal foods include meat, fish, poultry, eggs, milk, etc., and plant foods include fruits and vegetables. Because animal foods and plant foods differ greatly in raw material characteristics, the methods and process conditions for low-temperature storage are also different.
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refrigerated showcase The main chemical composition of food and its raw material characteristics The chemical composition of food is extremely complex, in addition to moisture and volatile components, solid components can be divided into There are two types of organic matter and inorganic matter; the most important organic matter are proteins, sugars, lipids, vitamins and enzymes, and inorganic matter are inorganic salts and other inorganic matter. Most of these chemical components are essential nutrients for the human body. In the process of processing and storage, the chemical composition of the food will change, so as to affect the edible value and nutritional value of the food, such as the loss of vitamins, the freezing and denaturation of protein and the loss of juice during the thawing of animal tissues during the cold processing of fruits and vegetables Wait. Therefore, in the process of studying food, the loss of vitamins, the freezing of protein, and the chemical composition and changes of refrigerated food are extremely important.
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one, protein
protein is a kind of complex high molecular nitrogen compound, it is the basis of all life activities , Is the main raw material that constitutes biological cells. Each 1 gram of protein can provide 16.7 calories for the human body.
(1) Protein composition There are many types of proteins and complex structures, but regardless of the source and type, their chemical element composition is similar, mainly consisting of carbon, hydrogen, oxygen, nitrogen, sulfur, and phosphorus 6 There are a small amount of iron, copper, zinc and other elements. The content of carbon, oxygen, hydrogen, nitrogen, sulfur, and phosphorus is roughly as follows: carbon: 50.6%-54.5%, oxygen: 21.5%-23.5%, hydrogen: 6.5%-7.3%, nitrogen: 15.0%-17.6%, sulfur: 0.3%-2.5%, phosphorus: 0.4%. A protein molecule is the condensation of the carboxyl group of one molecule of amino acid and the amino group of another molecule to form a peptide bond (peptide bond molecular formula). The peptide bond connects many amino acids together to form a longer polypeptide chain, and then hydrogen bonds to form a spiral polypeptide Chain, and then through the secondary bond (such as salt bond, etc.), several helical polypeptide chains are folded and twisted to maintain the three-dimensional structure of different shapes.
(two) the nature of the protein There are free amino and carboxyl groups, which are acid and alkali amphoteric compounds. In an acidic solution, the increase in the dissociation of the basic group makes the protein positively charged; the increase in the dissociation of the acidic group in the alkaline solution makes the protein negatively charged; and when the solution is at a certain pH, the protein molecules can become The degree of dissociation of the acidic group and the basic group is equal and they are in an isoelectric state. At this time, the pH of the solution is called the isoelectric point of the protein. Different proteins have different isoelectric points. At the isoelectric point, the solubility, viscosity, osmotic pressure, swelling, and stability of the protein reach the minimum. In food processing and storage, it is often necessary to use or prevent the changes of various properties of protein due to the isoelectric point.
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