What You Need to Know
During smoking, phenolic aldehydes such as guaiacol and syringol are released from Khaya spp. wood and adsorb onto the fish surface, disrupting microbial cell membranes and enzyme function. Simultaneous brining (2–4 % NaCl) draws out moisture, lowering water activity and enhancing smoke penetration, while temperature (20–60 °C) and smoke density control flavor development and microbial inhibition.
Steps
- 1.
undefined
- 2.
undefined
- 3.
undefined
The Science
Primary Reaction
phenolic adsorption and antimicrobial inhibition of spoilage bacteria