Smoke flavorings, water vapor permeable bags for new fish smoking techniques

A new technique based on the use of water vapor permeable bags for fish salting and smoking has been developed by researchers. This technique, which combines a "controlled salting" with the use of smoke flavorings and packaging, allows a better control of the amount of salt in the final product. Moreover, it results in better food safety as it minimizes the risk of microbial contamination caused by handling the product.

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