What You Need to Know
Papain, a proteolytic enzyme from papaya, is commonly used for tenderizing meat. It works optimally at temperatures between 20°C to 30°C and pH 6.5 to 7.5. The optimal time for tenderization using papain can range from 30 minutes to several hours.
Steps
- 1.
Kinilaw (Philippines): Coconut vinegar and citrus enzymes partially 'cook' seafood
- 2.
Hawaiian Poke (Hawaii): Seaweed enzymes enhance fish texture and flavor
- 3.
Kiviak (Greenland): Natural fermentation enzymes break down seabird proteins
The Science
Primary Reaction
Proteolysis