Description
Thermal techniques manipulate protein denaturation, collagen gelatinization, and Maillard browning to achieve desired texture, flavor, and safety across fish, meat, poultry, and tofu.
Technical
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.
Science
Primary Reaction
protein denaturation, collagen gelatinization, Maillard browning
Sensory Profile
Aroma ()