Kebab denatured — acid marinade deploys peptide chain Bashny.Net

Some things remain unshakable in any economic and political situation. For example, weekends and barbecues. It is sacred.

You can buy already marinated meat, but nicer to prepare the marinade yourself. In addition, we need to figure out what is the meaning of this festive ritual — to moisten meat with an acid solution for a long time to survive and only then to fry.





The main component of meat — proteins: delicious muscle fiber (myosin, actin and others), malosedobnaya film and tendon (collagen). Proteins are made of amino acids — molecules that have at one end the amino group, the other carboxyl group, and in the middle carbon with a side radical. The amino group of one molecule forms a bond with a carboxyl group of the other amino acids arranged in a chain and protruding laterally radicals cause them to curl and bend to get a tight solid spiral, or flat layers, or enzymes that catalyze reactions... But it's the biochemistry, the science of living, and we have cooking, science on edible. Eat protein — so to digest it, that is to break the proteins back to amino acids, to cleave peptide bonds. Amino acids will be absorbed into the bloodstream, and our cells build them from other proteins — those that we need.

Special cells of the stomach secrete chloride ions and hydrogen, is obtained hydrochloric acid. In the acidic environment of the proteins first denature — lose their styling, so the sculpture is made of wire turns in the loose ball — and then breaks down into amino acids enzyme pepsin. Predatory animals digest raw meat, people can also — there are also fans of the Tatar steak. But since people mastered fire, many prefer a simplified version. Heating to high temperatures denatures proteins, making it easier and chewing meat, and the subsequent digestion. It is more hygienic: heat treatment kills harmful bacteria and other potential enemies.

Marinating meat does the same: proteins are exposed to denaturation — hard meat becomes softer. Moreover, the acidic environment is not like the bacteria that allows easy to take the meat to the place of picnic.

Researchers from the Poznan University biological Sciences compared the effect of commercially available and homemade marinades for chicken. Softening of the tested teeth and strictly scientific methods — were measured including the temperature of denaturation of proteins. It turned out that when marinating in organic acids — acetic, citric, malic, contained in the cider — actin and myosin of chicken muscles lose their structure at much lower temperatures than in raw meat. The best result was shown a homemade marinade that contains 20.7% of vinegar from cider, and 16% lemon juice, olive oil, brown sugar, garlic and mustard (Tomaszewska-Gras J., Konieczny P. Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC // Czech Journal of Food Sciences. 2012. Vol. 30. no. 4. R. 302-308). Recipes marinades are given in the article. As scientists dispose of excess biological material, if such remained, and the drink, it doesn't.

Any acid, not just vinegar. Delicious marinades work on the basis of yogurt and yogurt containing lactic acid. Lemons are added for flavor, but the acidity of the marinade they also increase. In the vast English-speaking Internet, I came across a marinade recipe of Coca-Cola. About the taste and color to tell those who tried it, but as for denaturation — this should work. Coca-Cola contains enough phosphoric acid to soften the meat. No, the stomach it does not corrode despite urban myths — not to those who have inside splashing hydrochloric acid, to be afraid of a weak solution of phosphoric.

Sometimes suggest add the marinade oil: it better dissolves certain constituents of spices (hydrophobic, i.e., not loving the water and loving the fats). Although if we took the meat and not the lean, it is optional.

So, has prepared the coals, strung meat on skewers and fry. In addition to protein denaturation during intense heat treatment, as we have already noted, is the Maillard reaction — the interaction of amino acids with sugars. Sugar natural product you can always find the glucose — fuel for your muscles, but you can sweeten the marinade that the pieces turned out to be more rosy and delicious. And then there is this unique smell is crackling and the smoke from the coals. The difference in the aromas of grilled beef, lamb and chicken, according to experts, is mainly determined by the composition of fats.

Grilled meat is Browning, not only because of the Maillard reaction. In the red meat and a lot of myoglobin, the protein that carries oxygen. In the frame of myoglobin inserted beautiful polygonal molecule — heme and heme — iron atom. In fresh meat it is coupled with oxygen, this gem gives the meat a red color. In the finished meat the iron atom is losing one electron, acquires a degree of oxidation of +3, and the gem turns brown.

Harmful skewers for your health? Well, not without it. And products too intense roasting harmful, and fat, and abundant daily consumption of red meat significantly increases the risk of cancer. But, on the other hand, meat is useful. In his proteins a complete set of essential amino acids (that is, those which are not produced in the human body and must come from food), it contains b vitamins, zinc, selenium, phosphorus, iron. And anyway, what good is a long life if there is no place for the barbecue?

Receptive kg pork neck or other meat cut into portions. Mix with seasonings (for example, 2 tablespoons mustard, freshly ground black pepper, Khmeli-suneli), tightly stacked in a container, alternating layers of meat with layers of onions, chopped rings. Pour the juice of one lemon, vinegar or sour wine. Stand an hour, then stir and leave for another 6-7 hours. Sprinkle with salt before lighting grill. Cook over coals for about 15 minutes. published





 

Author: Elena Kleschenko

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: kot.sh/statya/188/shashlyk-denaturirovannyy