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Effects of cooking meat Seafood Shellfish and cephalopods

Because the fish has little connective tissue, and is very labile, requires a longer cooking shorter at lower temperatures. When hydrolyzed fish collagen to gelatin, the layers of muscle fibers are easily separated and give rise to the texture of cooked fish.

The fish is cooked as soon as the heat coagulated protein solubilized muscle fibers and collagen, so you can easily separate pieces, such as chips, to be pierced with a fork.

should be served quickly to highlight their aromatic elements.

prolonged cooking at high temperatures will cause the fish becomes hard and dry due to excessive bleeding or sobrecoagulación of proteins of the muscle fibers, leaving the fish without flavor, due to evaporation of aromatic compounds.

The lobster and shrimp is a major change in the color. The opaque olive green lobster shell turns bright pink.