Description
Mechanical shear forces align fish myofibrillar proteins into elastic networks.
Technical
Repeated pounding disrupts sarcomere structures, releasing myosin and actin that form cross-linked gels through sulfhydryl-disulfide interchange reactions, with curry paste ingredients (galangal, lemongrass) acting as proteolytic aids.
Culinary Significance
Creatates the signature springy texture of Thai tod mun pla while evenly distributing aromatic compounds.
Science
Primary Reaction
Myofibrillar protein extraction and alignment
Parameters
Temperature
12°C optimal
4°C to 18°C range
Time
12 minutes
8 minutes – 15 minutes
Equipment
Granite mortar (15-20kg)Wooden pestle with 8cm diameterIce bath for mortar base