What You Need to Know
Fermentation of seal or whale blubber by lactic acid bacteria produces lactic acid, lowering pH to ~4.5 and inhibiting pathogens. Salt‑curing creates osmotic stress that reduces water activity to ~0.85, while drying and smoking lower water activity below 0.6 and introduce phenolic antimicrobial compounds. Freezing at –20 °C preserves fatty acids and prevents rancidity.
The Science
Primary Reaction
Fermentation of fatty acids by lactic acid bacteria producing lactic acid and lowering pH