Effects Of Cooking On Fish Flashcards
List the effects of cooking on fish.
7
Protein coagulates
Colour change
Vitamin and mineral lost
Bacteria are destroyed
Flavour develops
Collagen converts to gelatine
Tough, rubbery etc if overcooked
What happens to protein during cooking?
Protein coagulates at 40-50 degrees Celsius, causing fish to shrink
At what temperatures does protein coagulate?
Between 40 and 50 degrees Celsius
What affect does the coagulation of protein have on fish?
This causes fish to shrink
What happens to the colour of fish during cooking?
Colour changes from translucent to opaque
What colour change takes place during cooking?
Translucent to opaque
What happens to vitamins and minerals during cooking?
2
Some B-group vitamins are lost, as they are not heat stable
Other vitamins and minerals are also lost, as they dissolve into the cooking liquid
What vitamins in particular are lost during cooking?
Some B-group vitamins
Why are some B-group vitamins lost during cooking?
Because they are not heat stable
What happens to the flavour of fish during cooking?
Flavour develops as extractives are released out of the fish fibres
During cooking what is released from the fish fibres?
Extractives
Where are extractives released from during cooking?
Fish fibres
What happens to collagen during cooking?
2
Collagen converts to gelatine
This makes fish more digestible as the fibres loosen and fall apart
What does collagen convert to during cooking?
Gelatine
What converts to gelatine during cooking?
Collagen
