how to nutritionally enhance those shrimp!

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Very good informative tread, I remember you saying awhile back about the cold water defrosting. So you leave the shell on and just pull off the spike?
 
Sorry, I don't mean to be an ass or anything of the sort.

But why does denaturing the protein affect its nutritional content? From my understanding of digestion (at least in humans and I'm assuming other animals), all proteins/carbs must be broken down to their constituent amino acids/glucose molecules before they can be absorbed across the intestines. I can see how heat will denature the proteins, hence changing their forms, but I don't see how that would possibly affect the digestion process. Digestive enzymes aren't very specific about shape of the protein. Would it be possible to show me some credible evidence of this denatured protein concept? (Once again, don't misunderstand me, this is in no way an attack on you, but just for my own understanding.)

Though I'm not suggesting that your technique involving cold water defrosting rather than warm water isn't sound. Being a microbiology student, I can easily see how defrosting shrimp in warm water then putting it in the fridge will cause a huge explosion of bacteria. Microbiology aside, one doesnt defrost food one cooks in warm water, then refrigerates it anyways, it's culinary common sense. Though immediate consumption of warm water defrosted foods shouldn't be a problem.
 
im refering to scolding hot water

several of our remembers dump the shrimp in scolding hot water and are defrosted in seconds.

time to use the bold lettering :)


Zinq;879067; said:
Sorry, I don't mean to be an ass or anything of the sort.

But why does denaturing the protein affect its nutritional content?

its more like its quality than it content

From my understanding of digestion (at least in humans and I'm assuming other animals), all proteins/carbs must be broken down to their constituent amino acids/glucose molecules before they can be absorbed across the intestines. I can see how heat will denature the proteins, hence changing their forms, but I don't see how that would possibly affect the digestion process. Digestive enzymes aren't very specific about shape of the protein.

you are correct, During digestion, the proteins are denatured by stomach acid allowing them to be broken down by proteolytic enzymes to their amino acid components.

but once denatured(in this instance, by extreme heat), a protein loses most, if not all of its biological activity. when it is denatured the secondary and tertiary structures are altered but the peptide bonds between the amino acids are left intact, and Since the structure of the protein determines its function, the protein can no longer perform its function once it has been denatured.

Would it be possible to show me some credible evidence of this denatured protein concept? (Once again, don't misunderstand me, this is in no way an attack on you, but just for my own understanding.)

Though I'm not suggesting that your technique involving cold water defrosting rather than warm water isn't sound. Being a microbiology student, I can easily see how defrosting shrimp in warm water then putting it in the fridge will cause a huge explosion of bacteria. Microbiology aside, one doesnt defrost food one cooks in warm water, then refrigerates it anyways, it's culinary common sense. Though immediate consumption of warm water defrosted foods shouldn't be a problem.
Click to expand...

btw im a marine biology student, sup brah! :)

i hope that clears things up, or maybe i missed something and you point out what i missed.

gotta get back to this paper im doing on killer whale hunting strategies, its my final and its due today :(

mike-
 
Cool,:headbang2 marine biology, that's a field I've always been interested in.

One point though, (too many molecular biology classes), I understand the whole concept of denaturation via heat, pH, etc etc. But I don't understand why it matters whether a protein that is going to be digested is biologically active or not.

I can see how the digestive enzyme itself has to be in it's optimal environment but why must the protein to be digested also be in its original conformation?

One possible argument I can foresee would be that fish have digestive enzymes that are more particular, only able to break down proteins in certain conformations. I have no clue whether that's true or not seeing that I know little about fish physiology. But in humans, we break down and absorb about 98% of all the protein in our diet, with our broad spectrum enzymes and what not, randomly cleaving here n there.

Anyways, could you explain how come the conformation of the protein that is going to be digested matters?

Thanks

PS. Good luck with your paper, seems like a really interesting topic.
 
same way I do it but I only let the krill marinate for 30 min to a hour
 
very very good information.. i did not see this before..but i like the way you presented this with the pictures and examples.. well done!!!
 
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