Description
Citrus acid denatures fish proteins to create a firm, opaque texture while lowering pH to inhibit pathogens.
Technical
The acidic environment (pH ~3.5–4.0) disrupts the tertiary structure of myosin and actin, causing them to unfold and aggregate. This protein denaturation yields a firm, opaque appearance and a characteristic “cooked” mouthfeel without heat. Concurrently, the lowered pH and salt concentration reduce microbial growth, ensuring safety.
Science
Primary Reaction
Acid-mediated protein denaturation (myosin & actin unfolding)
Sensory Profile
Aroma ()
citrusyherbaceousspicybrightfreshmarinegingery
Origin & History
Civilization
Quechua/Andean peoples