What You Need to Know
Controlled enzymatic degradation involves the use of proteolytic enzymes, such as papain and bromelain, to break down proteins. The optimal conditions for enzyme activity include temperatures between 15°C and 30°C and a pH range of 6.5 to 7.5. However, high temperatures, high salt concentrations, and sulfhydryl compounds can inhibit enzymatic activity.
Steps
- 1.
Kinilaw (Philippines): Uses natural fruit enzymes to 'cook' raw seafood
- 2.
Hawaiian Poke (Hawaii): Bromelain from pineapple tenderizes the raw fish
- 3.
Zhong-style fermented meats (China): Enzymatic breakdown creates characteristic texture
The Science
Primary Reaction
Proteolysis