this post was submitted on 11 Aug 2023
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[โ€“] [email protected] 2 points 1 year ago (1 children)

I've never encountered a pizza shop that's using fresh pineapple for its hawaiians, nor is the pizza exposed to the enzyme long enough for it to have any real effect. When I do pineapple chicken I marinate thinly sliced chicken breast with pineapple for like 4 hours and it definitely has a tenderizing and satinizing effect, but the half hour between it going on your pizza and the pizza going in you isn't time enough for any real effect.

[โ€“] [email protected] 2 points 1 year ago (1 children)

Any uncooked pineapple should have the enzyme in it. Pineapple juice is full of it. If you consume a lot of raw pineapple your mouth and throat will tingle as the enzyme eats you. However it only needs to go above 40 deg C for the enzyme to denature, you don't even really need to cook it.

[โ€“] [email protected] 2 points 1 year ago (1 children)

pizza places use canned pineapple though, and cooking is by necessity part of the canning process.

https://scholarworks.alaska.edu/bitstream/handle/11122/1967/Eaton%20Victoria.pdf - this article says 70c but I'm sure that it's a time/temperature curve just like cooking to destroy bacteria is (incidentally, that also works by denaturing proteins)

[โ€“] [email protected] 2 points 1 year ago

The one I work at buys the pineapple bits bagged straight from Dole but yeah we aren't slicing up pineapples in the back lol. They've already been processed