Description
Ghanaian Kokoo smoked fish is a low‑temperature smoked product that preserves protein integrity while infusing phenolic smoke compounds for flavor and preservation.
Technical
During smoking at 20–30 °C, myofibrillar proteins undergo limited denaturation, maintaining texture while allowing guaiacol and syringol from mahogany and neem bark to penetrate the flesh. The phenolics act as natural antimicrobials, reducing water activity below 0.85 and extending shelf life. Salt brining (~3 % NaCl) draws out moisture, and subsequent drying to 30–35 % moisture content ensures safety and palatability.
Science
Primary Reaction
Low‑temperature smoking induces limited protein denaturation while phenolic compounds penetrate and act as antimicrobials.
Sensory Profile
Aroma ()
smokyearthyherbalwoodyspicysavorycharredforest-likemineralmarine