What You Need to Know
During smoke‑curing, terpenes such as α‑pinene and β‑pinene volatilize and polymerize, while phenolic acids from the resin undergo mild oxidation, generating radical‑scavenging compounds. These chemicals deposit on the fish surface, reducing water activity and inhibiting microbial enzymes. Controlled heat (60–80 °C) ensures resin vaporization without cooking the flesh, allowing uniform penetration over 24–72 h.
The Science
Primary Reaction
thermal decomposition and oxidation of pine resin terpenes and phenolic acids forming antioxidant and antimicrobial compounds