Description
A controlled low‑temperature marination that activates enzymes and gelatinizes collagen while preserving aromatics.
Technical
At 55–65 °C, endogenous cathepsins cleave myofibrillar proteins, softening muscle fibers without denaturation. Simultaneously, collagen hydrolyzes to gelatin, enhancing mouthfeel. Salt and mild acidity promote flavor diffusion and inhibit microbial growth, while temperatures below 65 °C prevent Maillard reactions and volatile loss.
Science
Primary Reaction
Proteolysis via cathepsins and collagen gelatinization
Sensory Profile
Aroma ()
savoryherbaceoussubtlearomaticumami-richslightly acidicclean
Origin & History
Civilization
Japanese