Liha töötlemine
The
These researchers suggest that drip loss can matrix density decreases as temperature is
be minimized if internal temperatures can be raised (Barbut et al. 1996). The major changes
kept below 65°C. Furthermore, evaporative in microstructure could be related to changes
losses could be kept to a minimum by increas- observed in gel rigidity and the reduction in
ing the relative humidity in the cooking extractable proteins.
environment.
Hamm and Deatherage (1960) suggested
Effect of Heat on Proteins and
that the changes in water-holding capacity
Protein Structure
during cooking, and thus cooking losses, are
due to changes in charges and unfolding of Although the exact nature of denaturation
proteins. This results in the shifting of the and coagulation is not fully understood, there
isoelectric point to a more basic pH
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