FOOD

CHEMISTRY

L REACTION
ICA IN
EM FO
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Farhah Asmani Syarmizee Faez
 season 1
episode 3
BASED ON THE ANIME SHOKUGEKI NO SOMA (SEASON 1 EPISODE
3) THERE'S AN EXAMPLE FOR APPLICATION OF FOOD CHEMISTRY
DURING FOOD PREPARATIONS. IN THIS EPISODE, THEY DON'T
HAVE ENOUGH TIME TO TENDERIZE THE MEAT SO THEY USE
HONEY TO TENDERIZE THE MEAT
INTRODUCTION
Beef Bourguignon, also known as "Boeuf
Bourguignon," is a classic French stew made with beef,
red wine, and a variety of vegetables and seasonings.
It is a dish that originated in the Burgundy region of
France, hence the name "Bourguignon," which means
"in the style of Burgundy."
 INGREDIENT AND FUNCTION
BEEF: A TOUGH CUT OF BEEF LIKE CHUCK OR ROUND ROAST IS USED. THE BEEF IS CUT INTO CUBES AND THEN BRAISED
SLOWLY IN THE COOKING PROCESS, WHICH HELPS TENDERIZE THE MEAT AND INFUSE IT WITH FLAVOR.

RED WINE: RED WINE, SPECIFICALLY BURGUNDY WINE, IS A KEY INGREDIENT IN BEEF BOURGUIGNON. IT ADDS A RICH, DEEP
FLAVOR TO THE DISH. THE ACIDITY OF THE WINE ALSO HELPS TO TENDERIZE THE MEAT.

BACON: BACON IS OFTEN USED TO ADD SMOKINESS AND RICHNESS TO THE DISH. IT IS USUALLY COOKED FIRST, AND THE
RENDERED FAT IS USED TO BROWN THE BEEF, GIVING IT A DELICIOUS CARAMELIZED EXTERIOR.
 INGREDIENT AND FUNCTION
MUSHROOMS: THEY ADD AN EARTHY FLAVOR AND A MEATY TEXTURE TO THE DISH. COMMONLY USED
VARIETIES INCLUDE CREMINI OR BUTTON MUSHROOMS.

GARLIC: GARLIC IS USED TO ENHANCE THE OVERALL FLAVOR PROFILE OF THE DISH. IT IS USUALLY
MINCED OR FINELY CHOPPED AND ADDED DURING THE COOKING PROCESS.

HERBS AND SPICES: HERBS AND SPICES USED IN BEEF BOURGUIGNON INCLUDE THYME, BAY LEAVES,
SALT, AND BLACK PEPPER. THESE SEASONINGS CONTRIBUTE TO THE OVERALL FLAVOR AND AROMA OF
THE DISH.
cHEMICAL REACTION
Tenderizing effect of honey on meat is due to presence of
natural enzyme called proteases.

The chemical reaction involved is when honey is cooked, it

undergoes the Maillard reaction.

The Maillard reaction causes browning and caramelization of

the surface of the meat, which can enhance its flavor and
aroma.
 WHY HONEY USED FOR
TENDERIZE MEAT
1.ENZYMATIC ACTIVITY 2.OSMOSIS AND MOISTURE
contains natural enzymes, including
RETENTION
Honey has a high sugar content,
proteases, which are enzymes that
primarily consisting of fructose and
break down proteins.
glucose. These sugar molecules
are hygroscopic, meaning they
have a strong affinity for water.
WHY HONEY USED FOR
TENDERIZE MEAT
3.FLAVOR ENHANCEMENT
The natural sugars and other
compounds present in honey
contribute to a sweet and
caramelized taste when cooked
with meat,
OTHER INGREDIENT THAT CAN
BE USED TO TENDERIZE MEAT

YOGURT
BUTTERMILK
KIWI
COFFEE
PINEAPPLE JUICE
GINGER
BAKING SODA
CONCLUSION
Multiple chemical reactions could take
place in foods. Some reactions are
necessary to produce the compounds
responsible for flavor, texture, and
nutritional value, others
result in spoilage or undesirable, harmful
substances.
 HANK YOU!
T