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35 Cards in this Set
- Front
- Back
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What is visual perception |
The ability to interpret the surrounding environment by processing information that is contained in visible light. The resulting perception is also known as eyesight, sight, or vision - the sense by which form and colour are perceived |
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What are the two types of photoreceptors in the retina |
Rods - sensitive to light and dark changes, shape and movement Cones - sensitive to one of three different colours, green blue or red |
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Evolution of food colour |
Default: Energy Absorption (leaves) Co-evolution: Vision/Colour Mechanism (fruit&veges) Coincidence: Biological Function (mammal flesh) Environmentally Derived (fish flesh) |
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What are food preferences based on |
Regional - influenced by local produce, economics, politic and religion, and become social norms |
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What are food preferences based on |
Regional - influenced by local produce, economics, politic and religion, and become social norms |
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What does colour influence |
Expectations, particularly when the flavour of the food is close to the identifiable threshold. Also can indicate what, when and how foods can be eaten |
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How do egg yolk and shell colour effect our perception of quality |
White shells associated with battery production, brown shells seen as more "natural"
More orange yolks viewed as natural as that is what is readily available in our community and is what we have grown up with / are used to
Measured on the ovo scale Australia prefers 11 Europe - 14 |
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Criteria for a perfectly boiled egg |
Shell intact, not cracked, easy to peel Contents solid but tender, white not rubbery, yolk not sandy Yolk centred and not discoloured Flavour delicate not sulphuric |
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Criteria for a perfectly boiled egg |
Shell intact, not cracked, easy to peel Contents solid but tender, white not rubbery, yolk not sandy Yolk centred and not discoloured Flavour delicate not sulphuric |
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Characteristics of overcooked eggs |
Develop a green grey discoloured yolk rim
Old eggs are more alkaline, so sulphur atoms are stripped from proteins unfolded by heat. When the proteins release sulphur, hydrogen sulphide gas reacts with iron atoms on the yolk surface forming ferrous sulphide (smelly) with a disagreeable flavour. |
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Egg composition |
•yolk consists of tiny tightly packed spherical compartments with flexible membranes which set into a crumbly mass of separate particles when heated •heat gels translucent raw albumen into a smooth white continuous mass. Albumen is 90% water, different proteins in folded chains of amino acids, trace minerals, fatty minerals and vitamins, 1/4g glucose (browning - Maillard reaction) |
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When was colour any added to food |
Colourant was added to butter in 1886, and to cheese in 1896 and by the 1900s people were eating a wide variety of coloured food - jelly, cordial, confectionary, ketchup, ice cream etc |
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Why have yellow colourants been used in cake products |
To give the impression of a greater yolk content |
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What effects produce colour |
Seasonal, climatic and geographical conditions all affect structure and balance of pigments Manipulated breeding |
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What is carotene |
Beta carotene is a strongly coloured red orange pigment found in carrots. Used as natural food colouring. They are fat soluble |
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What is carotene |
Beta carotene is a strongly coloured red orange pigment found in carrots. Used as natural food colouring. They are fat soluble |
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What occurs when cooking beans |
Reason for intensified green of blanched beans -air is removed from surface and intercellular surfaces -chloroplasts swell and burst, producing a more uniform green throughout the cell. |
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What is carotene |
Beta carotene is a strongly coloured red orange pigment found in carrots. Used as natural food colouring. They are fat soluble |
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What occurs when cooking beans |
Reason for intensified green of blanched beans -air is removed from surface and intercellular surfaces -chloroplasts swell and burst, producing a more uniform green throughout the cell. |
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How does cooking and processing effect food pigment |
Colour may be modified, lost, intensified, or new colours will develop |
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What is carotene |
Beta carotene is a strongly coloured red orange pigment found in carrots. Used as natural food colouring. They are fat soluble |
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What occurs when cooking beans |
Reason for intensified green of blanched beans -air is removed from surface and intercellular surfaces -chloroplasts swell and burst, producing a more uniform green throughout the cell. |
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How does cooking and processing effect food pigment |
Colour may be modified, lost, intensified, or new colours will develop |
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Fish pigments; translucent to opaque |
Snapper - translucent, little light scattering connective tissue or fatty cells Salmon - pink flesh derives from carotenoid astaxanthin contained in a diet rich in crustacean Red tuna - myoglobin oxygen storing pigment in muscle to meet the demands of a high velocity life |
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What is carotene |
Beta carotene is a strongly coloured red orange pigment found in carrots. Used as natural food colouring. They are fat soluble |
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What occurs when cooking beans |
Reason for intensified green of blanched beans -air is removed from surface and intercellular surfaces -chloroplasts swell and burst, producing a more uniform green throughout the cell. |
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How does cooking and processing effect food pigment |
Colour may be modified, lost, intensified, or new colours will develop |
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Fish pigments; translucent to opaque |
Snapper - translucent, little light scattering connective tissue or fatty cells Salmon - pink flesh derives from carotenoid astaxanthin contained in a diet rich in crustacean Red tuna - myoglobin oxygen storing pigment in muscle to meet the demands of a high velocity life |
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Types of muscle fibre |
White (breast) Dark (thighs and legs) - prolonged regular activity, contain higher levels of iron promoting a darker colour |
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Why have consumers developed a preference for eggs with darker coloured yolks and what form of symbolism does this represent |
Bright yellow/orange yolks are often associated with good health and premium quality and the darker yolks are perceived to be more "natural" or "healthy" and are more flavoursome. Farmers can feed their chickens depending on the Tok colour they wish to achieve which allows them to ensure colour uniformity and to follow "trends". Based on region - culture economy politics values of community. Light coloured yolks = unnatural. Represents a form of associational symbolism whereby personal experience influences food perception. |
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What is the natural pigment extracted rom the carrot and why is the the butter with the colourant a brighter yellow even after being washed |
Beta-carotene. It is fat soluble not water soluble |
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Direct evolutionary driving forces |
(fruit vegetables flowers) - ref elective character of fruit arose from co evolution with predator vision. Pigment changes as fruits mature, darkening or developing which makes them easier for animals to find and eat |
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Default coloration |
(Green leaf) - leaves contain different forms of chlorophyll and carotenoid pigments which assist in the process of photosynthesis. The reflection of unwanted energy from the photosynthetic systems are what create the lead colour |
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Coincidental colouration |
(Mammal flesh) - mammals contain red haemoglobin so blood pigments appear within the animal, so the red colour of the meat is due to the red haemoglobin being a highly efficient respirator. Provides functional advantage but is red by coincidence |
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Environmentally derived |
(Fish flesh) - colouration arises from food chain. Dark flesh is a reflection of myoglobin pigments, pinker flesh is a reflection of carotenoid astaxanthin contained in a diet rich in Crustacea |
