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Understanding and embedding food science Part 2

Understanding and embedding food science Part 2. Barbara Monks Senior Associate Food Teachers Centre thecookeryteacher.com. Food science of marinades. Meat and Education GCSE practical skills video Making meat tender  http://bit.ly/1LDqZfS.

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Understanding and embedding food science Part 2

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  1. Understanding and embedding food sciencePart 2 Barbara Monks Senior Associate Food Teachers Centre thecookeryteacher.com

  2. Food science of marinades Meat and Education GCSE practical skills video Making meat tender http://bit.ly/1LDqZfS Marinades contain ingredients with functionality: Acidic ingredients contain free hydrogen ions that make them active Enzymatic ingredients provide active enzymes Friendly bacteria promote bacterial activity in yogurt based marinades

  3. How does a protease work? • Protein enzymes are called‘proteases’ Protease ready for action in a marinade Proteases form specific shapes Proteases are made up from amino acids in a set sequence

  4. How an enzyme works in a meat marinade Meat Cubes Enzyme reacts with meat cube Enzymes change the texture of protein in meat Meat becomes more tender and absorbs some of the marinade giving flavour and colour Enzyme in marinade 3 1 2

  5. Simple experiment to show enzymic activity

  6. Gelatin is a protein that sets liquids • Here is a jar of liquid ‘set’ using water and gelatin Set

  7. Compare jar I using water to Jar 2 with added 1 tablespoon fresh pineapple juice Jar 2 Jar 1 Set No set

  8. Compare with Vege-Gel Vege-gel made with tap water only Water and vege-gel with 1 tablespoon added fresh pineapple juice Jar 2 Jar 1 Set

  9. Visual starter to show the action of enzymes Bromelain prevents protein from forming a gel by disrupting the amino acids chains that proteins are made from. Bromelain enzyme splits the peptide bonds that link amino acids thus altering their functional property and preventing gelling or setting. • Protease • Bromelain • Enzymic activity needs control: • By timing the immersion in the enzymic marinade mixture • By cooking to a temperature high enough to render the enzymes inactive prior to eating Jar 1 Jar 2

  10. Set an investigation challenge? Equipment: Range of Jars Gelatin leaves or Vege-gel Food colours Water Juicer / sieve Tablespoon Selection from: Root ginger Tinned pineapple Fresh pineapple Fresh orange Papaya Lemon Which one shows the active protease? Jar 2 Jar 1

  11. Resources and support Cooks know how on www.thecookeryteacher.com Revision

  12. Marinades Cooking technique: Marinating A marinade is a liquid solution in which you soak foods, particularly meat or fish, before cooking. A marinade tenderises and adds flavour. Food Science: Marinade ingredients will be acidic, such as vinegar, wine, or fruit juice, or have enzymatic components such as bromelain in pineapple, papain in papaya or zingipain in root ginger. The allows fluids and seasonings to enter the flesh to tenderise and maintain its juiciness.

  13. http://meatandeducation.redmeatinfo.com/ Thank you for listening

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