Description
Pressure‑shift cooking uses high pressure to raise protein denaturation temperatures, allowing low‑temperature cooking of fish fillets.
Technical
By applying 400–600 MPa, the equilibrium of protein folding is shifted, raising the myosin denaturation point from ~70 °C to ~120 °C. This pressure stabilizes the protein structure, preventing unfolding at cooking temperatures of 60–80 °C. The process also reduces water activity, inhibiting psychrotrophic bacteria.
Science
Primary Reaction
Pressure‑induced shift of protein folding equilibrium
Sensory Profile
Aroma ()
savoryumamisubtle fishyfreshdelicatebrinyoilysilky
Origin & History
Civilization