Description
Low‑temperature smoking of fish over coconut shells and lemongrass imparts a smoky‑citrus aroma while preserving a firm, moist texture.
Technical
The process generates phenolic volatiles (guaiacol, syringol) from coconut shells and terpenes (citral, limonene) from lemongrass, which diffuse into the flesh. Smoke‑derived nitric oxide nitrosylates myoglobin, producing the cured pink hue, while oxidized polyphenols form quinones that cross‑link with lysine residues, enhancing firmness. Controlled temperatures (50–70 °C) avoid collagen denaturation, maintaining a tender yet structured texture.
Science
Primary Reaction
nitrosylation of myoglobin and phenolic oxidation leading to quinone‑lysine cross‑linking
Sensory Profile
Aroma ()
smokycitrusyherbaceouswoodysweet
Origin & History
Civilization
Vietnamese
Era