What You Need to Know
Proteolytic action occurs primarily through acid-catalyzed hydrolysis of collagen and myofibrillar proteins. Lactic acid (in buttermilk) or citric acid (in citrus marinades) disrupts hydrogen bonds and salt bridges.
Creates juicier texture while developing tangy flavor profiles, essential for fried chicken, ceviche, and kebabs.
Key Parameters
Temperature
4°C
0°C - 7°C
Time
12 hours
2 hours - 48 hours
Equipment
Non-reactive containers (glass, food-grade plastic)Vacuum sealer (enhances penetration)pH strips (verify 3.5-4.2 range)
Steps
- 1.
Nashville Hot Chicken (Southern US): Creates moisture retention for crisp crust adherence
- 2.
Ceviche (Peruvian): Surface protein coagulation mimics cooking
The Science
Primary Reaction
Acid-induced protein denaturation