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Posted in the Biochemistry Forum
#1 Jul 29, 2011
In SEA there are quite a few recipes for meat or fish pickling by mixing the meat with cooked rice some salt and generally garlic. this is allowed to site for two to three days at room temperature and more noticeably these days refirgerated. The meat mixture is generally packaged tightly and often within a wrapper of plastic film with air excluded.
After the processing this meat or fish is then generally cooked but can be eaten as is. The outcome if meat is generally a pink but blanched hue. The taste is sour almost certainly acidic but no aroma at all of acetic acid.
There is no additional bacterial or yeast culture added to the mix at all.
Wondering if people would like to propose the mechanism and pathway(s) that is(are) generated by this process?
Thank you people.
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