Description
Smoke‑curing fish with African mahogany wood imparts phenolic antimicrobials and reduces water activity for preservation.
Technical
During smoking, phenolic aldehydes such as guaiacol and syringol are released from Khaya spp. wood and adsorb onto the fish surface, disrupting microbial cell membranes and enzyme function. Simultaneous brining (2–4 % NaCl) draws out moisture, lowering water activity and enhancing smoke penetration, while temperature (20–60 °C) and smoke density control flavor development and microbial inhibition.
Science
Primary Reaction
phenolic adsorption and antimicrobial inhibition of spoilage bacteria
Sensory Profile
Aroma ()
smokywoodysweetspicyearthy
Origin & History
Civilization
Yoruba, Hausa, and Fula coastal communities