CEB20003 INTRODUCTION TO ENVIRONMENTAL ENGINEERING TECHNOLOGY

UNIVERSITI KUALA LUMPUR MALAYSIAN INSITUTE OF

CHEMICAL AND BIOENGINEERING TECHNOLOGY

CFB 20703 FOOD CHEMISTRY

ASSIGNMENT 1: APPLICATION OF FOOD CHEMISTRY IN FOOD

Lecturer Name: Ms. Nur Aqilah binti Hamim

NO. NAME ID PROGRAM

1 NUR AFIQAH BINTI 55225223037 Bachelor of Chemical
MOHD IDORIS Engineering Technology
(Food)
2 SUFIAH MURSYIDAH 55225223022 Bachelor of Chemical
BINTI ABDUL RAHIM Engineering Technology
(Food)
3 NURUL NADHIRAH BINTI 55225223047 Bachelor of Chemical
MAHADZIR Engineering Technology
(Food)
4 NURIZZAH LAIYINA BINTI 55225223070 Bachelor of Chemical
NOR ROSLE Engineering Technology
(Food)
1.0 INTRODUCTION

Food chemistry is a branch of chemistry that focuses on the biochemistry of food, its
characteristics, and how it is metabolized by the body. It involves the study of various chemical
elements, such as proteins and carbohydrates, and aims to discover strategies to improve food
quality. Additionally, food chemistry investigates how various processing methods affect different
types of food.

The anime series "Shokugeki no Soma" is indeed a fascinating portrayal of the culinary
world, incorporating actual cooking methods from various cuisines and emphasizing the art and
science of food preparation. The show's depiction of students competing in cookery matches and
formal duels, as well as the use of strong imagery to illustrate the flavors experienced by diners,
highlights the importance of creativity and skill in the culinary arts. Additionally, the incorporation
of cultural allusions adds depth and richness to the storytelling, making it an engaging and
educational experience for viewers interested in the world of gastronomy.

In this report, one menu has been chosen from the ninth episode in Season 2 that is ‘Autumn
Pacific Saury Cartoccio’ as illustrated in Figure 1 below.

Figure 1.1 Autumn Pacific Saury Cartoccio

In this episode, this menu was prepared by Ryō Kurokiba to compete against Akira Hayama
and Sōma Yukihira during the 43rd Annual Tōtsuki Autumn Election's Main Tournament Finals.
The dish is like an ‘Acqua Pazza’ (Figure 2), an Italian dish that is made using heat-resistant film,
a variety of shellfish, and herb butter to produce a mouth-watering Pacific saury dish of its flavor
and scent.
 Figure 1.2 'Acqua Pazza”

The Autumn Pacific Saury Cartoccio dish requires various ingredients, each with its own
function in creating a delicious taste. Olive oil is used to coat the seafood and enhance its flavor,
lemon juice provides a tangy taste, and parchment paper is used to wrap the seafood before baking
in the oven to produce a steamed effect. Other ingredients used in the dish include cherry tomatoes,
butter, pepper, salt, pike fillet, peeled shrimps, garlic, dried parsley, and thyme. The preparation
process involves several chemical reactions, such as the Maillard reaction and the breakdown of
protein.

However, this report will provide a detailed explanation of each section, including the
chemical reactions that occur during the preparation of the Autumn Pacific Saury Cartoccio dish.
It will also discuss the functions of each ingredient used in the dish and provide relevant
information related to the topic.
2.0 CHEMICAL REACTIONS INVOLVED

This menu involves several chemical reactions, including the Maillard reaction, osmosis, and the
breakdown of protein.

Preparing the Herb Butter:

1. Allow the butter to reach room temperature.

• The process of browning butter by gradually applying heat over time is a result of a chemical
fusion. As the butter heats up, the water within it evaporates, and the sugars and amino acids
present in the butter react, creating new flavor compounds and causing the butter to turn from
white to brown. This reaction is known as the Maillard Reaction.

2. Combine the garlic, black pepper, parsley, and thyme with the butter. Wrap the mixture in plastic
wrap and place it in the freezer to chill.

• When raw garlic cloves are crushed, chopped, or chewed, an enzyme called alliinase is released.
Alliinase catalyzes the formation of sulfenic acids from L cysteine sulfoxides.

• Black pepper (P. nigrum) contains specific chemical and bioactive compounds, such as piperine.
P. nigrum is also used as a spice and flavoring agent in cooking.

• Black pepper not only acts as a preservative but also adds heat to a dish. It offers a range of health
benefits in addition to enhancing flavor.

• Common thyme has an earthy, minty, slightly lemony flavor.

Preparing the Cartoccio:

1. Halve the cherry tomatoes and slice the mushrooms.

2. Make a slit along the back of the shrimp and remove the vein.

3. Sprinkle salt on the pike fillets and let them sit for ten minutes. Pat them with a paper towel to
remove excess moisture.

• Salt works by drawing water out of the cells of foods and bacteria through a process called
osmosis. The main purpose of salting is to remove some of the water from the pike fillet and
partially replace it with salt. Salting decreases the water activity of the fish, which reduces
microbial and enzymatic activity.

4. Place the tomatoes, mushrooms, shrimp, Pacific saury, and steamed clams in the center of a
sheet of parchment paper.

5. Place the herb butter on top and carefully wrap the parchment paper tightly.

6. Bake in the oven at 400 degrees Fahrenheit (or 205 degrees Celsius) for 20 minutes.

• When tomatoes are heated, heat stress lowered tomato flower pollination rate, resulting in
low fruit setting and production. This phenomenon also impacted lycopene concentration,
producing rapid evaporation and poor fruit quality.
• When shrimp are cooked the protein denatures (it unfolds and changes shape) due to the
high temperatures. As a result, the astaxanthin is unbound now and now reflects the light
differently, causing the shrimp to be pink.

7. Remove from the oven, open the wrap, place the lemon slices, and serve.
3.0 INGREDIENTS AND ITS FUNCTION

It is a well-known fact that every food has components that contribute to its increased flavor and
appeal. Olive oil, lemon juice, butter, pike fillet, pilled prawns, garlic, dried parsley, thyme and
cherry tomatoes are the components for this Autumn Pacific Saury Cartoccio dish. As an example,
Table 3.1 below lists the components along with their diagrams.

Table 3.1 Ingredients of making Autumn Pacific Saury Cartoccio

Ingredients Elements
Olive oil

Lemon juice
Butter

Salt

Cherry tomatoes

Pike fillet
Pilled prawn

Garlic

Dried parsley

Thyme

Parchment paper
 Each of the elements in the table serves a specific purpose for the cuisine. First of all,
ingredients that are primarily employed to improve the flavour of the food include olive oil, lemon
juice, butter, pepper, and salt. Olive oil is among the cooking oils that is most stable. When cooked
to a moderate temperature, olive oil's antioxidants and additives prevent it from disintegrating like
other common cooking oils do (Why Olive Oil Is the Best Oil for Frying, n.d.). Not to mention
that the majority of olive oil is composed of oleic acid (Omega-9), a monounsaturated fatty acid
with a natural resistance to oxidation. As an acidic component, lemon juice lessens grease and
heavyness and gives meals a crisp, clean flavour (Lemons: The 'Secret' Ingredient That Makes
Everything Taste Better | The Seattle Times, n.d.). The amount of salt in the meal is just right. To
put it another way, sour and salt taste receptors are not as complex as those for sweet, bitter, or
umami tastes. While tasting salty and sour flavours only requires the detection of ions—hydrogen
for sour, sodium for salt—more complicated receptors are needed to identify other flavours. People
salivate more when food is acidic or salty, which makes it genuinely more appetising. The 'Using
Butter - Elle & Vire' website (n.d.) claims that butter thickens sauces without compromising
flavour or texture and can improve the velvety, high-quality taste of particular recipes. It also
masks common flavours like sweet, salty, bitter, and acidic. Pepper is typically used to enhance
overall taste serve.

Next, cherry tomatoes are typically used raw so that their natural sweet and sour flavour
can be experienced in a dish while also providing health advantages to humans. Tomato fruit
contains a complex combination of nutrients, along with extra phenolic compounds, vitamins, and
minerals, as well as carotenoids, flavonoids, and other compounds of nutritional significance,
according to Coyago-cruz et al. (2018). The main carotenoids present in tomatoes include lutein,
carotene, phytoene, phytofluene, and phytoene. Because it is an antioxidant and may help prevent
heart disease and cancer, lycopene is beneficial to human health (Cherry Tomatoes, 1989). In
addition, cooked tomatoes have even more lycopene than raw ones because heating causes the cell
walls to break down, releasing and concentrating lycopene.

Moreover, the primary items on the menu are prawns and pike fillet. Northern pike is high
in proteins and a variety of other nutrients, such as selenium, vitamin B3, and vitamin B12. (Pike:
How Can It Improve Your Health?, n.d.). Because it's also a major source of vitamin D, which the
body normally produces when exposed to sunlight, it's a great addition to the winter diet. But since
winter brings less hours of sunlight, people might have to eat foods like pike fish to receive this
vitamin.

Overall, pike fish may provide health benefits to humans such as helping to keep the body
lean due to its high protein content and building strong bones and muscles since vitamin D helps
to balance the body's calcium and phosphate levels. Since it includes omega-3 fats, which help
lower blood pressure, manage cholesterol, and reduce inflammation in the body, it may also help
prevent heart disease. Last but not least, vitamin B12, which supports the growth and operation of
brain and nerve cells, may assist pike fish preserve brain function (Pike: How Can It Improve Your
Health?, n.d.). Shrimps are among the most popular kinds of shellfish that are eaten. Shrimps are
one of the best food sources of iodine, which is a crucial nutrient that many people lack. Both the
thyroid and the brain require iodine to function properly. In addition to providing a variety of
vitamins and minerals, shrimp are also a great source of omega-3 fatty acids, high in protein, and
low in calories (Is Shrimp Good for You? Calories & More Nutrition, n.d.).

The addition of dried parsley, thymes, and garlic to a dish can enhance its flavour. As per
the 'Top 6 Culinary Herbs and Their Uses - Times of India' website (n.d.), parsley is frequently
utilised as a garnish. Sprinkled over food minutes before serving, the pungent, stubby-stemmed
plant with a dark green tint helps to tickle taste receptors. Unlike fresh parsley, which brightens
any dish's flavour, dried parsley has little to no scent. Its refreshing smell leaves your mouth feeling
crisp and helps get rid of bad breath caused by onions and garlic. It is a rich source of vitamins A
and C, aids in digestion, boosts immunity to infections and the common cold, and improves
delayed menstrual periods. Meanwhile, thyme is usually added to the dish at the same time as the
other ingredients because it takes some time for it to produce its powerful, pungent flavour. The
herb is often used in tossed, sautéed, or stewed dishes including as salads, scrambled eggs, and
soups. Both fresh and dried, the herb is a popular ingredient in many different types of recipes
from many different cultures. Thyme is a crucial component of marinades and adds a lot of flavour
to the cooking of meat and veggies. Boiling it with water and tea might help alleviate dry coughs
and throat infections due to its antibacterial qualities. It is also a perfect source of fibre (Times of
India, "Top 6 Culinary Herbs and Their Uses," n.d.).
The last item in the ingredients of making the Autumn Pacific Saury Cartoccio dish is the
parchment paper.

“The steaming aromatics infuse the fish with flavour while preventing it from drying out
due to the wet heat. There is no need to be concerned about the fillets breaking up while
flipping them on a pan because once they are placed in the folded parchment, they bake
without being disturbed. Finally, unlike some other ways of cooking fish, I find that this
approach doesn't give out a strong fishy smell in my home.”, said Ann Maloney, in the
online newspaper This Fish in Parchment Packets Recipe Is a Simple, Centuries-Old
Method with Flavorful Results - The Washington Post, (n.d.).

The article "Cooking Fish in the Microwave Using Parchment Paper" (n.d.) states that
silicone, which is often grease- and heat-resistant, is a component of parchment paper. Therefore,
parchment paper is safe to use in the oven up to 450 degrees and non-stick. Using parchment paper
to cook is a highly healthy way to prepare food because it needs very little oil. The tastes of the
seasonings are intensified when they are "steamed" inside the parchment paper packet; for this
reason, the parchment packets should be sealed securely to keep cooking liquids inside. Since the
parchment paper packets can be served right away on the dish, the cook's cleanup is minimal
(Cooking Fish in the Microwave Using Parchment Paper, n.d.).

4.0 OTHER RELEVANT INFORMATION

4.1 ‘Acqua Pazza’

The term "acqua pazza," which means "crazy water" in Italian, refers to the broth used
to poach fish or, more specifically, a meal made with white fish. There are many different
types of this sauce, ranging from thick to thin tomato-based sauces, and it can be used to a
range of shellfish, including chicken, and not just the traditional white fish. This is
comparable to other Italian dishes including Cacciucco, Brodetto, and Cioppino.On
(Shokugeki No Soma Wiki | Fandom, Autumn Pacific Saury Cartoccio, n.d.).
 Figure 4.1.1 Ingredients for Making Acqua Pazza

Cooking firm white fish fillets that are not overly thick, like snapper, dory, bream,
tilapia, emperor fish, flathead, and a few more, will make this dish taste well, according to
Nagi (2021). Furthermore, suggested to cook the fish fillet with its skin on for the fillet will
remain in shape. While using a small fish whole may also be preferred by some, it is
advised making several cuts on the fish to ensure equal and quick cooking. And when the
fish is cooked, there is still juice in the pan. Some fish are those that are. Certain types of
fish should be avoided, including oily fish, delicate fish with thin fillets, and fish that dries
out quickly when cooked.

4.2 ‘Al Cartoccio’

To bake food in a paper wrapper, use the Italian phrase "cooking al cartoccio." Pasta,
shellfish, and poultry are the most popular prepared al cartoccio in Italian cuisine, while
many other foods can also be made with this method. Al cartoccio cooking keeps the
moisture content of the food by creating steam within the wrapping. When the dish of al
cartoccio is ready to be served, could be put on the table with or without the paper still
attached (What Is Cooking Al Cartoccio? 2023).
 The phrase "cartoccio," also known as "en papillote," refers to a paper bag, pouch,
or package, according to the website What Is Cooking Al Cartoccio?, (2023). Parchment
paper is a unique type of moisture-resistant paper that is used to cook al cartoccio. It is
typically found in the grocery aisle alongside plastic wrap and aluminum foil. Parchment
can be substituted with aluminum foil. If none is available, use paper, though the results
won't be as visually appealing. cylinders of there are several sizes of parchment paper as
well as individual sheets available. Making meals all cartoccio maintains their moisture
content and the strength of their inherent flavors in augmentation of its visual appeal.

Figure 4.2.1 Fish al cartoccio

The ingredients for al cartoccio cooking can either be assembled partially cooked
and then wrapped in paper, or they can be put straight into the paper wrapper. Either all the
food is baked al cartoccio, or it is divided into portions and wrapped separately. Before
baking a tiny amount of water, stock, or sauce can be added to the dish because paper made
of parchment resists moisture. To prevent the parchment paper from cracking and burning
also essential to mist it with water or brush it during baking. Fold the wrapper using a
multitude of methods and the meal can be positioned in a vertical or horizontal diagonally
over the page. After that, the paper can be crimped around the food at both the top and the
ends or it can be gently folded into an envelope and the ends tucked under. Carefully open
the envelope to reveal the food when time to serve within or it can be quickly severed use
caution when taking the paper out of its covering cautious to avoid burns from steam.
 5.0 CONCLUSION

In conclusion, the ‘Shokugeki No Souma’ series demonstrates the extensive application of

food chemistry in each episode and season. It emphasizes the importance of food chemistry
knowledge in food preparation to extend the shelf life of foods, enhance their attractiveness
and taste, and ensure their safety for consumption.

6.0 REFERRENCES

i. Autumn Pacific Saury Cartoccio. (n.d.). Shokugeki No Soma Wiki. Retrieved May 22,
2023, from
https://shokugekinosoma.fandom.com/wiki/Autumn_Pacific_Saury_Cartoccio
ii. Coyago-cruz, E., Corell, M., Moriana, A., Hernanz, D., Ana, M., & Stinco, C. M.
(2018). Postprint of : Food Chemistry ( 240 ): 870-884 ( 2018 ). 884(240), 870–884.
iii. Cooking Fish in the Microwave using Parchment Paper. (n.d.). Retrieved May 23,
2023, from https://www.scienceofcooking.com/microwave/cooking-fish-in-the-
microwave-using-parchment-paper.htm
iv. Coyago-cruz, E., Corell, M., Moriana, A., Hernanz, D., Ana, M., & Stinco, C. M.
(2018). Postprint of : Food Chemistry ( 240 ): 870-884 ( 2018 ). 884(240), 870–884.
v. Cherry Tomatoes. (1989). 22–25. https://doi.org/10.14217/9781848596184-6-en
vi. Is Shrimp Good for You? Nutrition, Calories & More. (n.d.). Retrieved May 23, 2023,
from https://www.healthline.com/nutrition/is-shrimp-healthy#bottom-line
vii. Lemons: The ‘secret’ ingredient that makes everything taste better | The Seattle Times.
(n.d.). Retrieved May 23, 2023, from https://www.seattletimes.com/life/food-
drink/lemons-the-secret-ingredientthat-makes-everything-taste-better/
viii. Nagi. (2021). Acqua Pazza - Italian Poached Fish | RecipeTin Eats.
https://www.recipetineats.com/acqua-pazza-italian-poached-fish/
ix. Pike: How Can It Improve Your Health? (n.d.). Retrieved May 23, 2023, from
https://www.webmd.com/diet/what-are-health-benefits-pike
x. Top 6 culinary herbs and their uses - Times of India. (n.d.). Retrieved May 23, 2023,
from https://timesofindia.indiatimes.com/top-6-culinary-herbs-and-
theiruses/articleshow/15338837.c
 xi. This fish in parchment packets recipe is a simple, centuries-old method with flavorful
results - The Washington Post. (n.d.). Retrieved May 23, 2023, from
https://www.washingtonpost.com/food/2021/03/16/v-dinmin-enpapillote/
xii. Using butter - Elle & Vire. (n.d.). Retrieved May 23, 2023, from https://www.elle-
etvire.com/int/en/butter/well-using-butter
xiii. What is Cooking Al Cartoccio? (2023). https://www.delightedcooking.com/what-is-
cooking-al-cartoccio.ht
xiv. Why olive oil is the best oil for frying. (n.d.). Retrieved May 23, 2023, from
https://www.aboutoliveoil.org/why-olive-oil-is-the-best-oil-for-frying