Description
Mangrove‑charred fish preservation uses low‑temperature smoke from mangrove wood to dry and chemically treat fish, extending shelf‑life for months.
Technical
The process reduces water activity below 0.85 by drying at 50–70 °C for 6–12 h, while phenolic compounds such as guaiacol and syringol deposit on the surface, acting as antioxidants and antimicrobials. The carbonized char layer forms an oxygen barrier that slows lipid oxidation and preserves texture.
Science
Primary Reaction
Drying and oxidation inhibition via phenolic deposition and char barrier
Sensory Profile
Aroma ()
smokyearthymangrovecharredherbalwoodybrinymineralspicyresinous