CFB20703 FOOD CHEMISTRY

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 Siti Norsyafiah Binti
Muhammad
2 Muhammad Ammar Nashriq
Bin Muhd Shariff
3 Muhamad Irfan Bin Mat Yusof
4 Muhammad Aiman Bin Mohamed 55225223049
Pauzi
55225223041 Bachelor of Chemical
Engineering Technology
(Food)
55225223056 Bachelor of Chemical
Engineering Technology
(Food)
55225223017 Bachelor of Chemical
Engineering Technology
(Food)
Bachelor of Chemical
Engineering Technology
(Food)
INTRODUCTION

Beef Bourguignon a classic French dish, is a culinary masterpiece that embodies the rich and
savoury essence of French cuisine. The ingredient of beef bourguignon also includes onions,
carrots, mushrooms, and garlic with a bouquet garni of thyme, parsley, and bay leaves. Some
recipes add potatoes, and many modern versions advise using bacon lardons to enhance the
flavour. This powerful stew, also called "Boeuf Bourguignon" in French, is a monument to the
skill of long cooking and the well-balanced blending of robust ingredients. It is rich and savoury.
In episode 3 of Shokugeki No Suma, they don't have enough time to cook a new food, but they
use an ingredient that can speed up the cooking process and soften the meat, which is honey.
From this process can also occur the process of proteolysis. Proteolysis is a process in meat that
involves enzymes breaking down collagen and other proteins, either naturally present in the meat
or added through marination or aging.

The chemistry of meat and honey creates a complex interplay of proteins, sugars,
enzymes, and heat, resulting in a rich, tender, and harmonious culinary canvas. Honey contains
protease enzymes that break down complex sugars, contributing to meat tenderization. During
processing, the reducing sugars fructose (38%) and glucose (31%) in honey might react with the
meat's amino acids to produce Maillard browning products(Antony et al., 2000). It has
traditionally honey been used as a sweetening additive in food. Nonetheless, several applications
suggest that honey serves as a food preservative as well. Food processors are using honey in a
variety of food products because of its sweetness, practical benefits, and nutritional worth.
Maillard reaction, with its browning alchemy and the enzymatic within honey, each step
contributes to the symphony of tastes that captivate our senses. It has been shown that in fatty
food systems, Maillard reaction products (MRP) either suppress or delay oxidation reactions
(Bailey et al., 1987; Namiki, 1988). Meats undergo lipid oxidation, which starts during cooking
and lasts the duration of storage. The oxidation of lipids gives rise to chemicals that cause flavours
that are deemed disagreeable, such "cardboardy" and "painty." (Spanier et al., 2004).
Additionally, nonheme iron found in meat is crucial for the development of warmed-over flavours
(WOF) in cooked meats that have been reheated (Antony et al., 2000).

The other chemical reaction that happens is caramelization, the honey that undergo
caramelization and Maillard reaction in heat, resulting in rich brown colour and complex flavour
profile of cooked meat. Caramelization is a complex chemical reaction that decomposes sugars,
resulting in distinct flavors and brown colour, contributing to the flavour and appearance of
dishes. Protein hydrolysis in meat occurs naturally during cooking, marinating, and aging,
breaking down complex structures into smaller peptides and individual amino acids. The study
explores the bioactivities of Maillard reaction products (MRPs) produced from meat protein
hydrolysates (Yokoyama, 2021).
INGREDIENT & FUNCTIONS

Honey
• Kneaded it into the meat before the braise.
• Honey has protease which break down proteins.
• The protease went to work on the tough beef flank.
• Allowing to tenderize it in the short time.
• Honey has longer shelf life

Pineapple
• Tenderize meat

Garlic
• The Allicin produced is responsible for the pungent aroma and flavor of garlic. It also has
antimicrobial properties.

Salt
• Salt can influence the texture of meat through a process called osmosis and can enhance the
perception of tenderness.

Bouquet Garni
• Add color and more nutrients to the dish

Blackpepper

• Add spice flavor

 HEALTH BENEFITS

1. Honey
• Antioxidant Properties: Honey contains antioxidants, including phenolic compounds and
flavonoids, which can help protect the body from oxidative stress. Antioxidants play a role
in reducing the risk of chronic diseases.
• Wound Healing: Honey has been used for centuries for its wound-healing properties. Its
natural antibacterial and anti-inflammatory properties can help in the healing process and
reduce the risk of infection.
2. Pineapple
• Rich in Vitamins and Minerals: Pineapple is a good source of vitamin C, manganese, and
vitamin B6. Vitamin C is an antioxidant that supports the immune system, while manganese
plays a role in bone health and metabolism.
• Digestive Health: Pineapple contains bromelain, an enzyme that breaks down proteins.
Bromelain may aid in digestion and help prevent bloating and constipation.
• Rich in Vitamins and Minerals: Pineapple is a good source of vitamin C, manganese, and
vitamin B6. Vitamin C is an antioxidant that supports the immune system, while manganese
plays a role in bone health and metabolism.
• Digestive Health: Pineapple contains bromelain, an enzyme that breaks down proteins.
Bromelain may aid in digestion and help prevent bloating and constipation.
3. Garlic
• Cooking garlic can deactivate the enzyme responsible for Allicin production, but it also
brings out different aromatic compounds, contributing to the overall taste of dishes.

STEP MAKING BEEF STEAK

1. Kneaded honey into meat
2. Braised beef meat with onion, salt, paper, bouquet garni, garlic
3. Grill the braised beef meat.
4. Add cut carrot and mushroom.
5. Serve
CHEMICAL REACTION INVOLVED

Maillard Browning Reaction. The Maillard reaction occurs between amino acids and reducing
sugars, leading to the browning of the meat and the development of complex flavors. The sugars
in honey can participate in this reaction, adding depth and richness to the dish. In contrast to
refined sugars like white sugar or brown sugar, honey’s complex composition and natural acidity
can contribute to a more nuanced and multi-dimensional flavor profile during the Maillard
reaction. The presence of these additional compounds in honey can lead to a more diverse range
of flavor compounds being produced, resulting in a richer and more complex taste compared to
foods cooked with other sugars.

Caramelization. The sugars in honey can undergo caramelization, especially when

exposed to higher temperatures. This contributes sweetness and a distinctive honey flavor to the
braised meat. Caramelization is a magical process that occurs when sugars are heated, resulting
in a complex array of flavors and aromas. Honey, with its distinct composition of sugars and other
compounds, brings a delightful twist to this chemical dance, influencing the depth and character
of caramelized dishes in ways that set it apart from other sweeteners. The color development
during caramelization is a visual indicator of the chemical changes taking place. As the sugars
undergo thermal decomposition, they produce a range of pigmented compounds that contribute
to the deep golden to dark brown hues characteristic of caramelized foods. The intensity of the
color is influenced by factors such as the type of sugar, the cooking temperature, and the duration
of heating.

Hydrolysis of Proteins. The long, slow cooking process of braising at a low temperature
can lead to the hydrolysis of proteins in the meat. This results in the breakdown of proteins into
amino acids, contributing to the savory umami flavor and tenderness of the meat. During the
processing of meat, there occurs a series of biochemical reactions, mainly catalysed by enzymes.
These reactions involve enzymes responsible for post mortem glycolysis, proteolysis and
lipolysis. The pH decline depends on glycogen content, and it is enzymatically controlled by
enzymes such as phosphofructokinase. The proteolytic enzymes involved include first muscle
endopeptidases: calpains (µ-calpain and m-calpain) and cathepsins (B, H, L and D), the ubiquitin–
proteasome system and, subsequently, exopeptidases such as dipeptidases, aminopeptidases and
carboxypeptidases which degrade the polypeptides generated by endopeptidases into peptides
and free amino acids. In addition to proteolytic changes, the action of lipases brings about
hydrolysis reactions of triglycerides and phospholipids, which contribute to the characteristic
flavour and aroma of meat.
 Moisture Retention. Honey's hygroscopic nature (ability to attract and hold water
molecules) can help in retaining moisture in the meat during the braising process, preventing it
from becoming overly dry. Braising involves cooking meat slowly in a liquid at a low
temperature. The meat is first seared in a hot pan to develop a flavorful crust, and then it is
transferred to a pot or a deep pan with a small amount of liquid, such as broth or wine, along with
aromatics and vegetables. The pot is then covered, and the meat is cooked in the oven or on the
stovetop at a low temperature for an extended period. This method breaks down the connective
tissues in tougher cuts of meat, resulting in tender, moist, and flavorful dishes.

Proteolysis is the process by which proteins are broken down into smaller peptides or
individual amino acids. This enzymatic hydrolysis of peptide bonds is a crucial aspect of various
physiological and cellular processes. Proteins are large, complex molecules composed of chains
of amino acids linked together by peptide bonds. During proteolysis, enzymes called proteases or
peptidases catalyze the cleavage of these peptide bonds, leading to the degradation of proteins.
These proteolytic enzymes are mixed with the meat to breakdown the proteins in muscle and
hydrolyze collagen and elastin, which helps in meat tenderization (Rawdkuen, Jaimakreu, &
Benjakul, 2013). Next, honey naturally contains proteolytic enzymes, such as invertase and
glucose oxidase, that break down proteins into smaller peptides and amino acids (Brudzynski &
Miotto, 2011). Cooking can further activate these enzymes and accelerate the proteolysis process
(White, 1975). This breakdown of proteins contributes to the formation of flavor compounds and
the softening of honey (Brudzynski & Miotto, 2011). However, prolonged heating can denature
the enzymes, leading to a decrease in proteolytic activity (White, 1975). That why in the anime,
Soma just kneaded honey to meat after that he clean and braised the meat with another ingredient.

There are two main types of proteolysis:

1. Endopeptidases: These enzymes cleave peptide bonds within the interior of a protein
molecule, breaking it into smaller peptide fragments. Examples include trypsin and
chymotrypsin.
2. Exopeptidases: These enzymes cleave peptide bonds at the ends of a protein or peptide
chain, releasing individual amino acids or dipeptides. Aminopeptidases and
carboxypeptidases are examples of exopeptidases.
CONCLUSION

In a nutshell, based on the anime honey can tenderize the beef meat because the chemical
properties can breakdown proteins in beef meat. In addition, Honey has protease, which can
break down the proteins by proteolysis reaction. Honey also action as moisture retention
which is ability to hold water molecules which is preventing from over dry. Moreover, the
caramelization adding more flavor in steak.

REFERENCES
Antony, S., Rieck, J. R., & Dawson, P. L. (2000). Effect of dry honey on oxidation in Turkey
breast meat. Poultry Science, 79(12), 1846–1850. https://doi.org/10.1093/ps/79.12.1846.

Spanier, A. M., Flores, M., Toldrá, F., Aristoy, M. C., Bett, K. L., Bystricky, P., & Bland, J. M.
(2004). Meat flavor: Contribution of proteins and peptides to the flavor of beef. Advances in
Experimental Medicine and Biology, 542, 33–49. https://doi.org/10.1007/978-1-4419-9090-7_3

Author links open overlay panelK. Arihara a, a, b, AbstractBioactive peptides are released from
meat proteins by enzymatic hydrolysis (i.e., Agyei, D., Ahhmed, A. M., Alfawaz, M. J., Arihara,
K., Banerjee, P., Bauchart, C., Bruna, J. M., Capriotti, A. L., Chang, C.-Y., Daoud, R., Diaz, O.,
Escudero, E., Fogaca, A. C., Froidevaux, R., Fu, Y., … Bhat, Z. F. (2021, May 20). Bioactivities
generated from meat proteins by enzymatic hydrolysis and the Maillard reaction. Meat Science.
https://www.sciencedirect.com/science/article/abs/pii/S0309174021001376.

Brudzynski, K., & Miotto, D. (2011). Honey quality and its control. Springer Science &
Business Media.

White, J. W. (1975). Composition of honey. In Honey: A Comprehensive Survey (pp. 157-

206). Heinemann.