Description
Chemical sub-techniques that manipulate pH and oxidation to alter food properties.
Technical
Acidification lowers pH to denature proteins such as myosin, enhancing water retention and texture. Alkalization raises pH to unfold proteins like ovalbumin, enabling foam formation. Oxidation, including caramelization and Maillard reactions, generates melanoidins and flavor compounds, while controlled nitrite addition converts myoglobin to nitrosylmyoglobin for cured meats.
Science
Primary Reaction
pH modulation and oxidation
Sensory Profile
Aroma ()
savorysweetbittersmokycaramelizedtangyearthynuttytoastedfermented