What You Need to Know
During smoking, the semi‑permeable banana leaf allows smoke to penetrate at 60–80 °C while keeping the internal temperature below 70 °C, preventing over‑cooking. Phenolic compounds such as guaiacol and syringol, along with aldehydes, deposit onto the protein surface forming a protective antioxidant film that reduces water activity and inhibits spoilage bacteria. The process also reduces moisture by 10–15 % for fish and 8–12 % for meat, extending shelf life by up to 48 h at ambient temperatures.
The Science
Primary Reaction
Combustion of biomass producing phenolic compounds and aldehydes that deposit onto proteins during smoking