What does coagulation mean in cooking? COAGULATION Individual protein molecules in raw meat are wound-up in coils, which are formed and held together by bonds. When meat is heated, the bonds break and the protein molecule unwinds. Heat also shrinks the muscle fibres both in diameter and in length as water is squeezed out and the protein molecules recombine, or "coagulate". This is the final stage of the denaturation process, which results in the setting of protein. As coagulation occurs the amino acid chains undergo cha nges dur ing the process of coa gula tio n. The pepti de bon ds ar e bro ken causing the amino acid chains to unravel, causing the meat to become more tender. It makes the food more pleasant to eat and easier to digest as it coagulates. Acknowledgement : http://www.merriam-webster.com/dictionary/coagulate
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1. to Cook With Dry Heat, As in an Oven or Near Hot Coals.
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7/28/2019 1. to Cook With Dry Heat, As in an Oven or Near Hot Coals.
The meat consists mainly of three materials: water, proteins and fat
When a strong source of heat is applied to the surface of the meat, the
protein coagulates and aggregates to form crust. This crust is the result of the Maillard reaction also responsible for crusted bread.
The presence of heat and water, will make the collagen (the proteinspresent in meat) degrades to form a gelatin. This the reason why themeat is removed and this brown crust appears at surface. But if the meatis warned to long, the evaporation of the water associated to thecoagulation of the other proteins in the surface, will have for inverseeffect to dry and harden the meat. It is necessary here all the art and theexperience (experiment) of the cook to find the equivalence completedbetween these two opposite phenomena.
7/28/2019 1. to Cook With Dry Heat, As in an Oven or Near Hot Coals.