Marinat Teknolojisi.
Makaleler > Tam Makale · 2004
Yazarlar: Berna KILINÇ, Şükran ÇAKLI
DergiPark (Istanbul University), Uluslararası, 2004
Özet
Marinades.Marinades are made by preserving fish and shellfish in a mixture of acetic acid and salt.The resulting product has an extended shelf-life and characteristic flavour.The marination of fish has a long tradition in northern Europe, especially in Scandinavia and in Germany.A large variety of recipes exists in the different countries, but all include preservation of fish fillets by means of salt and acetic acid.During the marination process the salt and acetic asid diffuse into the the fish meat, denaturing the protein and lowering the pH value, activating the lysosomal catepsines to yield the typical flavour.This marination process is usually completed within 1-2 weeks at 4ºC.And then the fillets can be used for human consumption after being repacked in glass or plastic containers with the addition of a final marinade containing sugar and spices.As marinated products are not steril, it is essential that preparation is carried out only under hygienic conditions.All containers, working surfaces, tools and ingredients should be clean.