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FN 132 - LE #2 > Salting > Flashcards

Salting Flashcards

1
Q

Amount of salt in sauerkraut
Ratio of salt to cabbage

A

5-10%
2.25-2.5%

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2
Q

Water activity
Salmonella
E. coli
Listeria monocytogenes
S. aureus (growth)
S. aureus (toxin formation)

A

Water activity
Salmonella: 0.94
E. coli: 0.95
Listeria monocytogenes: 0.92
S. aureus (growth): 0.83
S. aureus (toxin formation): 0.85

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3
Q

Coarse salt from Cavite is only _____ NaCl.

A

92%

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4
Q

Culinary salts (11)

A

Table salt
Kosher salt
Flake salt
Himalayan pink salt
Black salt
Black Hawaiian salt
Red Hawaiian salt
Sea salt
Celtic sea
Fleur de sal
Smoked salt

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5
Q

Negative results of the conducted study for ASIN law

A

Longer fermentation period for alamang and dilis
Loss of iodine during subsequent washing and pickling for vegetable fermentation

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6
Q

What are the other roles of salt?

A

Increases water holding capacity of proteins
Imparts salty character

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7
Q

Salting methods

A

Dry salting or Kench process
Wet salting
- Brining

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8
Q

Salt requirements
Dried, salted fish
Dried anchovies
Dried danggit
Fish sauce

A

Salt requirements
Dried, salted fish - not less than 12%
Dried anchovies - max is 15%
Dried danggit - 12%
Fish sauce - 20-25%

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9
Q

Carcinogenic dye

A

Sudan red

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10
Q

What happens to the cell during salting?

A

Cell reduces and shrinks.
Aw lowers, free water reduces
Microbial cell will not be able to grow
Turgor pressure is lost.

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11
Q

The acceptable use of pure salt

A

2-3%

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12
Q

True or false. Salting is extensively used in the Philippines to preserve, fish, meat, and chicken.

A

False. Chicken —> eggs

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13
Q

Bacteria, molds, and yeasts are unable to grow in

A

Saturated salt solution of 26.5% at 21.2 C (70 F)

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14
Q

Meat was dry-cured with coarse corn or pellets of salt

A

Dry salting

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15
Q

Salting method that uses a solution of salt and water

A

Wet salting or brining

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16
Q

Disadvantages of salting

A

May impose health hazards
Limited use of finished product

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17
Q

Also called corning

A

Dry salting or salting

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18
Q

Where does Rosario, Cavite get their salt?

A

Manila Bay

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19
Q

What percentage of salt is the impurities?

A

8%

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20
Q

Salting of eggs use what method?

A

Clay method or mud method

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21
Q

Why are salted products salty?

A

Osmosis allows the entry of salt into the food.

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22
Q

What do you do to prevent halophiles from spoiling salted fish?

A

Combine salting and drying

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23
Q

Dry salting originated from where?

A

Anglo-Saxon cultures

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24
Q

What does Ca2+ and Mg2+ do?

A

Decrease rate of salt penetration

25
Q

What is the difference between salting and curing?

A

Salting - salts only
Curing - combination of salt, sugar, nitrite, nitrates

26
Q

Rosario, Cavite is also called

A

Salinas

27
Q

True or false. If the surface is already dry, the salt can no longer enter.

A

True.

28
Q

Should salt be used alone for preservation?

A

No. Pure salt can only be used at acceptable levels of 2-3%. This is not a good concentration for preservation. Going beyond would also result in undesirable effects.

29
Q

Refined salt contains what kind of impurities?

A

Other minerals

30
Q

True or false. Salt can be pure NaCl

A

False.

31
Q

True or false. Culinary salts are used for preservation,

A

False.

32
Q

The undesirable effects of salt when used alone

A

Harsh dry salty product
Dark colored lean

33
Q

Why are bacteria, molds, yeast unable to grow in such conditions?

A

There is no free water available for microbial growth.

34
Q

What is the disadvantage of salting fruits and vegetables?

A

Causes large losses in vitamin and mineral content

35
Q

Oldest known form of preserving meat

A

Salting

36
Q

Wet brined chicken is relatively bigger. Why?

A

It absorbs water and there is no dehydration.

37
Q

Rock salt contains what kind of impurities?

A

Sand and other insolubles

38
Q

Factors affecting salt penetration

A

Presence of impurities
Brine temperature
Salt concentration
Volume of brine relative to food
Brine agitation
Size of food

39
Q

Where does the term “corned” come from?

A

Comes from putting meat in a large crock and then covering it with large kernels of rock salt or “corns of salt,” preserving the meat.

40
Q

Impurities found in salt

A

Sand and other insolubles - 0.6%
Calcium salts - 1.36%
Magnesium chloride - 2.7%
Magnesium sulfate - 3.9%

41
Q

Maximum threshold
Salmonella
Staphylococcus
Listeria monocytogenes

A

3%
20%
12%

42
Q

Salting dates back to _______, shown by _________ culture.

A

3000 BC
Sumerian

43
Q

Salt making is an important industry for Rosario during what period?

A

Philippine Revolution

44
Q

Salted meats are _______ ______ than plain meat.

A

More firm.

45
Q

The product of dry salting is

A

Dry meat resulting from osmotic drying.

46
Q

Why is it important to remove saltiness in the surface?

A

To remove harsh salt taste.

47
Q

When is the earliest recorded use of the term “corned”?

A

888 AD

48
Q

Positive results of the conducted study for ASIN law

A

Color is enhanced
Higher levels of iodine per serving
Highly accepted by the consumers
Significant amount of iodine left in food products

49
Q

How does salt act as a preservative?

A

Plasmolyzes the microbial cell
Removes water by osmosis
Reduce water activity

Reduces solubility of oxygen in a solution and deprives aerobic organisms of needed oxygen
Denatures protein of microbial enzymes

50
Q

RA 8172

A

ASIN Law

51
Q

Are salted products also “cured”?

A

Yes.

52
Q

Other term for salting

A

Corning

53
Q

Curing

A

Addition to meats of some combination of salt, sugar, nitrite, and/or nitrate for preservation, flavor, and color.

54
Q

Where did Jewish people gather salt?

A

Dead Sea

55
Q

Salting of fish
Dry salting
Brining

A

30-40% by weight
36% solution

56
Q

Advantages of salt

A

Inexpensive and available
Simple technology
Decreases bulk/weight of foods
Prolongs shelf life

57
Q

The fish tissue should have

A

6-10% of salt

58
Q

How do the different factors affect salt penetration?

A

Lower impurities, higher SP
Higher brine temperature, higher SP
Higher salt concentration, higher SP
Food submerged, more SP
Higher brine agitation, higher SP
Smaller size of food, higher SP

FN 132 - LE #2 (8 decks)

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