Description
Igunaq preserves seal meat by low‑temperature, salt‑mediated lactic acid fermentation.
Technical
The process relies on anaerobic growth of lactic acid bacteria (LAB) at sub‑freezing temperatures, where glycogen and other carbohydrates are fermented to lactic acid and volatile compounds such as butyric acid. The resulting pH drop to 4.5–5.0 inhibits mesophilic spoilage bacteria and Clostridium botulinum, while the salt concentration further suppresses unwanted microbes. The combination of salt, low temperature, and anaerobiosis creates a stable, flavorful product.
Science
Primary Reaction
Fermentation of glycogen and other carbohydrates by LAB to lactic acid and volatile compounds
Sensory Profile
Aroma ()
sourpungentbutteryearthyfermentedgameybrinysharpmuskyfunky