Fish products and Byproducts Technology

Unit 5- Hurdle technology in fish preservation

5.2.1. Fish Marinades
Fish marinades are fish or shellfish preserved in a mixture of acetic acid and salt so as to get a product with extended shelf life and flavour. Acetic acid is responsible of producing the tenderness of marinades. This is affected by the action of certain proteolytic enzymes, which cause a partial breakdown of the proteins with the release of some free amino acid. The salt removes the water and coagulates the protein. It also controls the hydrolytic action within the desired levels.