Description
Controlled denaturation of muscle proteins via acid-induced hydrolysis.
Technical
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.
Culinary Significance
Creates juicier texture while developing tangy flavor profiles, essential for fried chicken, ceviche, and kebabs.
Science
Primary Reaction
Acid-induced protein denaturation
Parameters
Temperature
4°C optimal
0°C to 7°C range
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)