What You Need to Know
At 20–30 °C the heat is insufficient to denature proteins or evaporate moisture, allowing phenolic compounds from smoke condensates to adsorb onto the food surface. The adsorption forms a thin protective film that can inhibit spoilage organisms while preserving the product’s texture and color. However, prolonged exposure can lead to off‑flavors and increase acrylamide precursors if the product is later heated.
Imparts deep smoky flavor while maintaining raw texture, commonly used for salmon, cheese, and cured meats.
Key Parameters
Temperature
22°C
15°C - 30°C
Time
12-24 hours
4 hours - 48 hours
Equipment
Steps
- 1.
Scottish smoked salmon (Scotland): Creates signature silky texture while preserving
- 2.
German Speck (Black Forest region): Develops characteristic mild smokiness
The Science
Primary Reaction
adsorption of smoke phenols onto protein surfaces