What You Need to Know
Controlled heating causes unfolding of muscle proteins, allowing water retention or release depending on temperature and time. Collagen converts to gelatin between 70‑90 °C, softening tough cuts, while surface temperatures above 150 °C trigger Maillard reactions that generate melanoidins and volatile aromatics. Over‑cooking (>70 °C for fish) leads to protein aggregation, moisture loss, and oxidative off‑flavors, whereas insufficient heat fails to develop crust and flavor.
The Science
Primary Reaction
protein denaturation, collagen gelatinization, Maillard browning