FOOD 2010 Lecture Notes - Lecture 4: Chymosin, B Vitamins, Lactase

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

More than just fish, includes calms, oysters, lobsters, scallops, and other food animals derived from oceans, lakes, and streams. Shellfish: crustaceans which are sea invertebrates with a harder upper shell and with a soft under shell (examples: calms, oysters, scallops) Protein in fish highly digestible and good source of all amino acids. Fish fat is rich in unsaturated fatty acids as well as fat-soluble vitamins a and d. B vitamins found in fish muscle and can be rich in sources of iodine, some magnesium, calcium, and iron. More than any other kind of animal flesh. 3 reasons: fish microbiology, fish physiology, and fish fat chemistry. Yellow (yolk) contains 75% calories of eggs, fatty portion of the egg, also has protein, iron, other minerals and vitamins. Whole cow(cid:495)s milk is typically (cid:890)(cid:890)% water, (cid:885). (cid:885)% protein, (cid:885). (cid:885)% fat, (cid:886). (cid:889)% carbs, (cid:882). (cid:889)% ash.