What You Need to Know
The process operates at 30–40 °C, allowing smoke particles rich in phenols such as guaiacol and syringol to penetrate the fish flesh. These compounds form a protective film that inhibits oxidation and, through Maillard reactions, cross‑link proteins, increasing water‑binding capacity. Careful control of temperature and time prevents the formation of acrylamide and other harmful compounds.
The Science
Primary Reaction
Maillard reaction (protein–sugar cross‑linking) and phenol adsorption forming protective film