What You Need to Know
During low‑temperature smoking, phenolic compounds such as cedrol and thujaplicin diffuse into salmon proteins, forming covalent bonds with myofibrillar proteins that enhance flavor and modestly inhibit surface bacterial growth. The mild heat (≈82–93 °C) causes limited protein denaturation, keeping the flesh tender and flaky. Excessive heat or prolonged smoke introduces polycyclic aromatic hydrocarbons that can impart bitterness and reduce quality.
The Science
Primary Reaction
Diffusion of wood‑derived phenolics into salmon proteins with mild protein denaturation