What You Need to Know
Protonation of amino acid side chains disrupts hydrogen bonds and electrostatic interactions, leading to unfolding (e.g., citric acid from lemon juice protonates histidine residues in fish myosin).
Used for 'cooking' raw proteins without heat (ceviche), tenderizing meats, and creating silky textures in dairy products.
Key Parameters
Temperature
4°C
0°C - 40°C
Time
30-90 minutes
15 minutes - 4 hours
Equipment
Non-reactive containers (glass, ceramic)pH strips (range 1-5)Sharp filleting knife
Steps
- 1.
Peruvian Leche de Tigre (Coastal Peru): Simultaneously denatures fish proteins and extracts flavor compounds into acidic marinade
- 2.
Scandinavian Gravlax (Nordic countries): Lactic acid from fermentation complements salt-induced denaturation