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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 Viezens^1,2, 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.