Why do your gums/inner cheeks start to tingle if you were to hold a fresh piece
ID: 255910 • Letter: W
Question
Why do your gums/inner cheeks start to tingle if you were to hold a fresh piece of pineapple against them? Explain the lack of this effect when the pineapple is boiled or if it came from a can.What does meat tenderizer do and why would it have minimal effect if added immediately before baking/cooking the meat? When should it be added for greatest effect?
Why is it recommended to not use fresh pineapples when making gelatin dessert? Try to think about the gelatin is made out of and how a fresh pineapple could affect it. Why would canned pineapple be recommended? How could you treat the fresh pineapple to allow use in the gelatin desert?
Why do your gums/inner cheeks start to tingle if you were to hold a fresh piece of pineapple against them? Explain the lack of this effect when the pineapple is boiled or if it came from a can.
What does meat tenderizer do and why would it have minimal effect if added immediately before baking/cooking the meat? When should it be added for greatest effect?
Why is it recommended to not use fresh pineapples when making gelatin dessert? Try to think about the gelatin is made out of and how a fresh pineapple could affect it. Why would canned pineapple be recommended? How could you treat the fresh pineapple to allow use in the gelatin desert?
What does meat tenderizer do and why would it have minimal effect if added immediately before baking/cooking the meat? When should it be added for greatest effect?
Why is it recommended to not use fresh pineapples when making gelatin dessert? Try to think about the gelatin is made out of and how a fresh pineapple could affect it. Why would canned pineapple be recommended? How could you treat the fresh pineapple to allow use in the gelatin desert?
Explanation / Answer
The tingling effect of pineapple is due a plant protease enzyme called bromelain which is present in pineapple. Bromelain can readily break down proteins. When pineapple is boiled, bromelain gets denatured and loses its proteolytic activity, also food processing before canning denatured the enzyme.
Meat is basically made up of muscles; meat tenderizer breaks down the dense, tough muscle fibers and the protein that binds them. Papain from papayas and bromelain from pineapples are excellent ingredients of tenderizers. Both enzymes attack the muscle fibres and the collagen webs that hold them together. Tenderizers will not be effective if added to meat immediately before bsking/cooking since enzymes will get denatured by heat. The ideal incubation time for meat tenderizer with meat is at least 24 hours for greatest effect.
Gelatin has chains of collagen in its structure. Fresh pineapples contain bromelain which can digest collagen protein. Bromelain is denatured (loses its activity) when heated to 70°C or more. Fresh pineapple can be boiled in water for few minutes and then it can be used in gelatin dessert.
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