Description
Sun‑drying fish and meat on the East African coast concentrates protein and fat while reducing moisture to inhibit microbial growth.
Technical
The process relies on ambient temperatures of 30–35 °C and salt or brine to lower water activity to ~0.6, thereby preventing mold and bacterial proliferation. Protein denaturation begins around 60 °C, but the dehydration occurs at lower temperatures, preserving essential amino acids and concentrating flavor compounds.
Science
Primary Reaction
Thermal dehydration and salt‑induced water activity reduction
Sensory Profile
Aroma ()
earthysmokysaltyfishyherbaceousbrinysavorymarinespicedsun-baked