How does yogurt tenderize meat in Indian kebabs?

Question

Understand how yogurt’s lactic acid and enzymes break down proteins for juicy, tender kebabs.

Answer 1

Yogurt tenderizes meat in Indian kebabs due to its lactic acid content, which breaks down proteins and collagen fibers, resulting in a more tender and flavorful final product. The acidity also helps to marinate and infuse the meat with spices.

Detailed Explanation:

Yogurt's tenderizing effect on meat is primarily attributed to the presence of lactic acid. Lactic acid is a mild acid that works by partially denaturing the proteins in the meat. This process weakens the bonds between the protein strands, effectively breaking down the tough collagen fibers that contribute to the meat's toughness.

Collagen is a structural protein found in connective tissues. When meat is cooked, collagen can shrink and toughen, making the meat chewy. Lactic acid weakens these collagen fibers, allowing them to break down more easily during cooking. This results in a more tender and palatable texture.

Furthermore, the acidity of yogurt helps to create a favorable environment for enzymes naturally present in the meat to further break down proteins. This enzymatic activity contributes to the overall tenderizing effect. The yogurt also acts as a marinade, allowing spices and other flavorings to penetrate deeply into the meat, enhancing its taste. The calcium in yogurt may also activate enzymes that break down proteins.

Pro Tip:

Avoid marinating meat in yogurt for excessively long periods (more than 24 hours), especially with highly acidic yogurt. Over-marinating can result in a mushy texture as the proteins break down too much.