What You Need to Know
Cooking fish at 63 °C (145 °F) denatures proteins enough to kill Salmonella and Vibrio but keeps the muscle fibers intact, whereas temperatures above 68 °C (155 °F) cause excessive protein denaturation and texture loss. Sous‑vide at 60 °C (140 °F) for 1–2 h maintains native protein structure, minimizing shrinkage and preserving tenderness. Lipid oxidation accelerates above 71 °C (160 °F), producing off‑flavors that can be mitigated by antioxidants such as vitamin E or rosemary extract.
The Science
Primary Reaction
Protein denaturation and lipid oxidation