Eating Qualities

AStructural character

awater holding capacity

1Small amount of water is chemically bonded to polar protein groups

2Some held by hydration of Mg2+ Ca2+ in the proteins&in free form

3Most is free held immobile by long chains of h-bond linked proteins to form a meshwork.Gels have trapped large amount of water,GEL

btexture

ctenderness

djuiciness

BChemical Character

ataste-bitter(Ca,quinine,caffeine),salt,sour(citric acid),sweet(sucrose,saccharin)

bodour-volatile compounds

ccolour-porphyrins(chlorophyll,fades when heated-NaHCO3 added,haemoglobin),carotenoids(fat soluble long chain yellow to red),anthocyanis(H2O soluble,all colour