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Author Topic: chemical reactions of food  (Read 4224 times)

Offline cutie11205

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chemical reactions of food
« on: 22/03/2005 17:34:27 »
how can you cook foods without applying heat?
when you do that is there any chemical reactions?
why do we marinate meat in vinegar?

yhank you for your help

« Last Edit: 22/03/2005 23:06:27 by Ylide »


Offline neilep

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Re: chemical reactions of food
« Reply #1 on: 22/03/2005 18:00:46 »
Hi Cutie11205......welcome to the site.

I'm sure there are ways to cook food without smoking fish and meats, and by using solutions you mention like vinegar and lemon juice....there is most definitely a chemical reaction happening here but we'll have to wait and see if a passing ' cooking with acids ' expert passes and gives their opinions.

The reason why vinegar makes a good marinade is that it has a tenderising effect on the meat and also kills bacteria.....if you use a nice balsamic or wine vinegar it creates a wonderful flavour.....

Lets hope you get the real answers you need soon

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Offline Ylide

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Re: chemical reactions of food
« Reply #2 on: 22/03/2005 23:06:09 »
More specifically, the acidity of lemon juice or vinegar partially denatures the proteins in the food.  This relaxes the tertiary/quaternary structure.  This can eliminate some bacteria but probably won't do anything to encysted parasites.  You really should cook your food with real heat.  

This is basically what cooking does but there are additional reactions involved in applying heat to foods.  For instance, the Maillard reaction is what causes the browning of food that is fried/sauteed.  This is a heat-catalyzed reaction that crosslinks proteins and sugars and is for some reason very appealing to our sense of smell/taste.  Incidentally, this is also how tanning creams work...they induce the same reaction in your skin causing a brown color to appear in the epidermis.  

Food chemistry is cool.  

P.S. I changed the topic a little to more accurately reflect the content if your question.

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« Last Edit: 22/03/2005 23:07:09 by Ylide »

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Re: chemical reactions of food
« Reply #2 on: 22/03/2005 23:06:09 »


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