Dresden 2014 – wissenschaftliches Programm
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CPP: Fachverband Chemische Physik und Polymerphysik
CPP 57: Physics of Food
CPP 57.3: Vortrag
Freitag, 4. April 2014, 11:30–11:45, ZEU 260
Understanding protein denaturation, water loss and texture during sous-vide cooking of pork filet — •Birgitta Zielbauer1, Benjamin Viezens1,2, Johannes Franz1, and Thomas Vilgis1 — 1Max-Planck-Institut für Polymerforschung, Mainz, Germany — 2Beuth Hochschule für Technik, Berlin, Germany
Meat is a highly complex natural product, comprising a wide range of different proteins assembled into complex structures, which form the muscle fibers as well as connective tissue. Besides taste, the main factor influencing the sensory perception of a cooked piece of meat is its texture. This depends - besides of intrinsic factors such as animal type and age or muscle type, which determine the properties of the raw product - crucially on protein denaturation stages and related water content of the final product. Sous-vide cooking offers the possibility to precisely control those factors by choosing appropriate time-temperature combinations and thus selectively denature specific proteins while keeping others intact.
The denaturation kinetics of the meat proteins (such as myosin, collagen, actin, and sarcoplasmatic globular proteins) can be followed by differential scanning calorimetry (DSC). For longer times, proteins denature below their denaturation temperature obtained from DSC measurements, which can be roughly explained by a statistical and kinetic model. These results are related to water content and textural characteristics of the samples.