Description
Sun‑drying fish wrapped in fresh banana leaves preserves it by reducing moisture to below 10 % while imparting vegetal aroma and antioxidant protection.
Technical
The process relies on ambient solar heat (25–35 °C) to evaporate water, lowering water activity beneath 0.6 and halting microbial growth. Banana leaf phenolics such as catechins diffuse into the flesh, scavenging free radicals and slowing lipid oxidation. Concentration of free amino acids, nucleotides and mild Maillard‑type reactions enhance umami and salt perception.
Science
Primary Reaction
thermal dehydration (evaporation)
Sensory Profile
Aroma ()
earthyvegetalsmokyfishyslightly sweetgrassymineralsun-dried