Event description
The seminar examines, from a modernist standpoint, the curing processes applied to farmed rainbow trout (Oncorhynchus mykiss): dry and wet brining, equilibrium curing, marination, controlled drying, cold and hot smoking. Starting from the physico-chemical phenomena that govern the result — salt diffusion, water activity, protein denaturation and solubilisation, pellicle formation, adsorption of smoke phenols and carbonyls — it derives reproducible operating parameters and their effects on texture, colour, aroma and shelf life. The aim is to outline purely physical transformation protocols, free of chemical additives, able to bring to Italian trout the gastronomic and economic value that analogous processes have built around salmon, consistently with the goals of the trout valorisation project.