Description
Sun‑dried fish curing is a low‑energy, traditional preservation method that combines salting and solar drying to reduce water activity below 0.6, thereby inhibiting bacterial growth while allowing proteolytic enzymes to develop flavor.
Technical
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.
Science
Primary Reaction
Salt‑induced osmotic dehydration and proteolytic hydrolysis
Sensory Profile
Aroma ()