Why does brining lead to firmer salmon?
It often recommended to brine salmon with salt before sous vide, so it's firmer. On the other hand, salt tenderizes meat. What is the explanation of this opposite behavior.
Best Answer
Excellent question. The salt, through osmosis, takes humidity out of the meat. Less moisture leads to a denser product.
About meat:
The main structural component of the muscle fibers in meat is myofibril, which is itself composed of thick and thin filaments. Higher-than-normal levels of salt cause these filaments to swell and separate from one another and depolymerize, or break down. This process makes meat more tender.
For tenderization, salt is usually added to meat via a brine solution comprised of salt, water, and sometimes other flavoring compounds. Harold McGee describes the effect of brining in his book "On Food and Cooking"
I hope that answers your question.
Edit I only answered half the question.
Link to a more detailed explanation about osmosis.
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How can I make my fish firmer?
Not only does brining salmon prevent the albumin from leaching out, but it also results in a juicier final result; you're less likely to get a dried-out piece of salmon if you leave it on the heat for a minute too long. And as an added bonus, brining makes for a thoroughly well-seasoned piece of fish.Should I brine salmon?
Brining is the process of submerging a cut of meat into a solution of salt and water. It adds flavor, seasoning from the inside out, but it also changes the meat's physical nature. The salt in brine denatures the meat's proteins to allow the cells to retain more moisture.What is the purpose of brine?
Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking and by allowing the cells to hold on to the water while they are cooked, The brine surrounding the muscle fiber cell has a higher concentration of salt than the fluid within the cells.This is Why You Need to Brine Your Fish
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