Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 40

Молекулярная гастрономия для креативных шеф-поваров (англ. язык)

threads; for example make flow our liquid with a smaller outflow. We can also accelerate the process of

dissolution by adding a mechanical disturbance to the solution; for example, stirring the solution with a


III.2.5. Conclusion:

When we pour some warm water on «cheveux d’ange», the phenomenon involved is the

dissolution. To improve it, there are 3 different ways: higher temperature of the solution, smaller diameter

of the «cheveux d’ange», or stirring the mixture.

III.2.6. Other suggestions/ openings, ideas, applications of technology:

To get a better dissolution of the “cheveux d’ange”, we can also increase the contact with the

water, for example by putting them in a big volume of water.

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III.3. Red mullet scales

III.3.1. Objective:

The aim of this study is to extract flavours and particular tastes of the scales of red mullet, by

extracting in oil and in water respectively hydrophobic and hydrophilic molecules. The method is the same

than in bisques, realized with shells of lobster and other sea productiv.

III.3.2. Introduction:

Fish scales constitute the external skeleton of fishes or dermic skeleton. They have a role of

epithelium, external skeleton, and protection. As any structure of support (chondrichtyens), scales are

compact structures through a process of calcification and ossification. Scales possess a superior coat of

osteoblasts, which help the calcification of proteins, constituted by fibers of collagens and by microfibrils

of actine (produced by the fibroblastsv).

This fibroblasts synthetize fibers of collagen as an extension of the cytoskeleton, coats of fibers

are planned in the same direction since centromeres towards the suburb, the microfibrils of actine are

also set at the same time as these fibers.

A folding of these coats is made with a rotation of the orientation of this protein synthesis, at the

rate of an angle of 90 ° by folding. This intertwining of protein tubes forms a complex labyrinth of collagen

and actine ; the compaction is pronounced. (These bridges have a length of 0,4.10-7 m and a width of

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