Do cooking techniques reduce the quality of protein in food?

Cooking techniques are closely related to the nutrient content in food. Even though you have chosen food sources that have high nutritional value, the cooking process can make nutrients decrease, even disappear. For example, when you cook chicken, beef, or other side dishes that are relied on as the main source of protein, as a result of not knowing the correct cooking techniques, you end up losing all of that protein. L

pestle How does the cooking process affect the amount of protein? What cooking techniques are good so that the protein in the food is not reduced?

Is it true that cooking techniques can make protein lose?

Basically, protein is a nutrient that is quite stable when exposed to heat. Unlike vitamins or minerals, which can be lost immediately when cooked, you won't lose too much protein. Yes, even if the amount is reduced in the food, it will not lose its nutritional value.

It has been mentioned that the cooking technique by boiling will cause a decrease in the amount of protein that is more than by roasting or steaming. But now it has been proven that cooking techniques do not cause food to lose large amounts of protein. It is precisely the temperature of the cooking process that affects the structure and amount of protein.

High temperature causes reduced protein, not cooking technique

A study conducted by the University of Arkansas found that the reduced amount of protein in food tends to be influenced by temperature, not cooking technique. In the study, it was stated that cooking at a temperature of around 40 degrees Celsius could actually reduce the amount of protein in chicken by 9.7%.

When you cook until it reaches a temperature of 70-80 degrees Celsius, the protein in the food changes shape. Even though the changes that occur are not too many, this condition can cause the food source of protein to experience shrinkage and lose its moisture.

The type of food also affects the amount of protein

Not only cooking techniques and high temperatures during the cooking process, the type of food source is also an important factor in this. For example, chicken offal will lose more protein when cooked than chicken breast. Milk and milk products are also susceptible to the cooking process, so it is possible that the protein in milk is easily lost if exposed to heat.

No matter what cooking technique you use, you will never lose protein

Even though there is a reduced amount of protein, you still have to cook these protein food sources, because it not only eliminates bacteria but can also improve the taste and appearance of food. Regardless of the type, all cooking techniques can actually make food give off its natural delicious taste and enhance the appearance of the food.

When cooking, foods that contain protein will undergo a maillard process. The maillard process is a chemical reaction that occurs when protein is heated and causes discoloration and flavor. If you see previously white chicken or red beef turning brown, it's a maillard process. So, do not worry that you will lose protein when cooking meat or other protein sources.

You can also apply all cooking techniques when cooking it, but be careful with frying techniques because it can increase the amount of fat in the food.