Description
Salt‑cured smoked fish preserves cod by lowering water activity and depositing phenolic antioxidants through low‑temperature smoking.
Technical
During curing, NaCl diffuses into the muscle, creating a hypertonic environment that dehydrates proteins and induces partial denaturation. Lye (NaOH) treatment raises the pH to 9–10, hydrolyzing glycoproteins and yielding a gelatinous texture. Subsequent low‑temperature smoking deposits phenolic compounds such as guaiacol and syringol, providing antioxidant activity without excessive Maillard browning.
Science
Primary Reaction
Diffusion of NaCl into muscle, hypertonic dehydration, protein denaturation, lye‑induced glycoprotein hydrolysis, deposition of phenolic compounds during smoking
Sensory Profile
Aroma ()
smokysaltyearthyherbalmildbrinywoodyfishymineralsavory