What You Need to Know
During salting, NaCl draws out moisture via osmosis, creating a hypertonic environment that lowers water activity and slows enzymatic activity. Solar radiation then drives evaporation, concentrating proteins and fats and promoting proteolytic hydrolysis of myofibrillar proteins into peptides that contribute to umami flavor. The process also preserves essential omega‑3 fatty acids by limiting oxidation through reduced oxygen exposure.
The Science
Primary Reaction
Salt‑induced osmotic dehydration and proteolytic hydrolysis