Session 9-12: Salted Egg
What process moves water out of the egg while salt moves in?
Osmosis and Diffusion
What are the four degrees of doneness observed?
Rare, Medium, Well-done, and Overcooked
Why is meat naturally tough after slaughter?
Shorter Muslce Fiber (Rigor Mortis)
Mention 1 type of saltwater fish and 1 type of freshwater fish!
Saltwater: snapper, tuna, salmon, milkfish
Freshwater: basa, tilapia
What is the name of the indicator used for calcium-EDTA titration and the optimal pH range for its optimal function?
Patton-Reeder's (PR) indicator
Optimal pH range: 12-14
What is the purpose of placing crumpled baking paper on top of the brine?
To keep eggs fully submerged for even salting
What are two heat processing conditions that influence meat quality?
Cooking temperature and Degree of doneness
What are the enzymes obtained from papaya and pineapple?
Papaya = papain
Bromelain = pineapple
Mention 2 signs of spoilage in fish!
Discoloration, off-odors, surface slime
Mention the color change that occurs in calcium-EDTA titration!
Initial color: red/pink
Endpoint color: blue
What is the primary reason why salting preserves eggs?
Reduced water activity
Why does cooking loss differ between chuck and sirloin at the same internal temperature
Chuck has more fat that renders and more collagen that shrinks
Name three types of chemical treatments used to tenderize meat
1. Salt solutions (CaCl₂)
2. Acids (vinegar)
3. Proteolytic enzymes
What are 3 factors that contribute to fish shrinkage during processing?
Structural degradation of proteins, water migration/loss, muscle fiber contraction
Mention 3 functions of calcium in the human body
Mitosis, blood coagulation, cell adhesiveness, muscle contraction, glandular secretion, heart and nerve function
High salt concentration affects diffusion rate and water loss by?
Increasing the concentration gradient and osmotic pressure
What is the difference between Cooking Loss and Drip Loss
1. Cooking loss → Total weight lost (raw to cooked) → During cooking
2. Drip loss → Liquid that separates after cooking → During cooling/resting
What are two endogenous enzymes activated by low pH during acid tenderization?
Collagenases and Cathepsins
What substance causes off-odor in fish?
Trimethylamine (TMA), ammonia, fat oxidation products
Why is sodium hydroxide added to the samples before titration?
- Increases the pH to alkaline conditions for optimal function of Patton-Reeder's indicator
- Precipitates Mg²⁺ as Mg(OH)₂ to prevent interference with EDTA
- Releases bound calcium ions from milk proteins for accurate measurement
Name three physicochemical changes that occur in the egg yolk during salting
Protein denaturation
Increased yolk firmness
Development of a characteristic oily texture
What are the three primary factors in meat during cooking that lead to changes in texture, color, and juiciness
Protein denaturation
Connective tissue shrinkage
Water loss
Explain the mechanism by which acid tenderizes meat
Acid breaks down muscle structure by encouraging the action of collagenases and cathepsins, which work best at low pH. It also makes myofibrils swell and hold water better, increasing tenderness and juiciness.
A fish fillet initially had a length of 10 cm and a width of 5 cm before heating. After heating, the length decreased to 8 cm and the width decreased to 3 cm. Calculate the area shrinkage (%) of the fish fillet.
Shrinkage (%)=(L0 x W0 )-(Lt x Wt )/(L0 x W0)×100
= (10 x 5)-(8 x 3)/(12 x 5)×100
= (50-24)/50 ×100
= 52%
Mention one advantage and one disadvantage of measuring calcium with EDTA titration
Advantages: Cost-effective, high precision and accuracy in metal ion analysis, produces a 1:1 molar ratio complex with metal ions, Applicable for various metal ions such as Ca²⁺, Mg²⁺, and Fe²⁺
Disadvantages: Stability of metal–EDTA complexes is highly dependent on pH (High pH may cause metal hydroxide precipitation, low pH reduces the chelating ability of EDTA), organic compounds or ligands in samples can affect accuracy