Description
Sun‑curing of salted fish in Senegal reduces moisture and preserves the product for dry‑season consumption.
Technical
The process relies on osmotic dehydration driven by a 5–10 % salt brine, which lowers water activity below 0.6 and inhibits bacterial growth. During 3–5 days of sun‑drying at 30–35 °C and <30 % RH, lipid oxidation generates aldehydes and ketones, while surface proteins undergo Maillard‑type reactions that contribute to flavor and color.
Science
Primary Reaction
Osmotic dehydration, lipid oxidation, and Maillard‑type surface reactions
Sensory Profile
Aroma ()
fishysaltyearthynuttyoxidizedbrinysmokycaramelizedmarine