Salting Flashcards
Amount of salt in sauerkraut
Ratio of salt to cabbage
5-10%
2.25-2.5%
Water activity
Salmonella
E. coli
Listeria monocytogenes
S. aureus (growth)
S. aureus (toxin formation)
Water activity
Salmonella: 0.94
E. coli: 0.95
Listeria monocytogenes: 0.92
S. aureus (growth): 0.83
S. aureus (toxin formation): 0.85
Coarse salt from Cavite is only _____ NaCl.
92%
Culinary salts (11)
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
Negative results of the conducted study for ASIN law
Longer fermentation period for alamang and dilis
Loss of iodine during subsequent washing and pickling for vegetable fermentation
What are the other roles of salt?
Increases water holding capacity of proteins
Imparts salty character
Salting methods
Dry salting or Kench process
Wet salting
- Brining
Salt requirements
Dried, salted fish
Dried anchovies
Dried danggit
Fish sauce
Salt requirements
Dried, salted fish - not less than 12%
Dried anchovies - max is 15%
Dried danggit - 12%
Fish sauce - 20-25%
Carcinogenic dye
Sudan red
What happens to the cell during salting?
Cell reduces and shrinks.
Aw lowers, free water reduces
Microbial cell will not be able to grow
Turgor pressure is lost.
The acceptable use of pure salt
2-3%
True or false. Salting is extensively used in the Philippines to preserve, fish, meat, and chicken.
False. Chicken —> eggs
Bacteria, molds, and yeasts are unable to grow in
Saturated salt solution of 26.5% at 21.2 C (70 F)
Meat was dry-cured with coarse corn or pellets of salt
Dry salting
Salting method that uses a solution of salt and water
Wet salting or brining
Disadvantages of salting
May impose health hazards
Limited use of finished product
Also called corning
Dry salting or salting
Where does Rosario, Cavite get their salt?
Manila Bay
What percentage of salt is the impurities?
8%
Salting of eggs use what method?
Clay method or mud method
Why are salted products salty?
Osmosis allows the entry of salt into the food.
What do you do to prevent halophiles from spoiling salted fish?
Combine salting and drying
Dry salting originated from where?
Anglo-Saxon cultures
What does Ca2+ and Mg2+ do?
Decrease rate of salt penetration
What is the difference between salting and curing?
Salting - salts only
Curing - combination of salt, sugar, nitrite, nitrates
Rosario, Cavite is also called
Salinas
True or false. If the surface is already dry, the salt can no longer enter.
True.
Should salt be used alone for preservation?
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.
Refined salt contains what kind of impurities?
Other minerals
True or false. Salt can be pure NaCl
False.
True or false. Culinary salts are used for preservation,
False.
The undesirable effects of salt when used alone
Harsh dry salty product
Dark colored lean
Why are bacteria, molds, yeast unable to grow in such conditions?
There is no free water available for microbial growth.
What is the disadvantage of salting fruits and vegetables?
Causes large losses in vitamin and mineral content
Oldest known form of preserving meat
Salting
Wet brined chicken is relatively bigger. Why?
It absorbs water and there is no dehydration.
Rock salt contains what kind of impurities?
Sand and other insolubles
Factors affecting salt penetration
Presence of impurities
Brine temperature
Salt concentration
Volume of brine relative to food
Brine agitation
Size of food
Where does the term “corned” come from?
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.
Impurities found in salt
Sand and other insolubles - 0.6%
Calcium salts - 1.36%
Magnesium chloride - 2.7%
Magnesium sulfate - 3.9%
Maximum threshold
Salmonella
Staphylococcus
Listeria monocytogenes
3%
20%
12%
Salting dates back to _______, shown by _________ culture.
3000 BC
Sumerian
Salt making is an important industry for Rosario during what period?
Philippine Revolution
Salted meats are _______ ______ than plain meat.
More firm.
The product of dry salting is
Dry meat resulting from osmotic drying.
Why is it important to remove saltiness in the surface?
To remove harsh salt taste.
When is the earliest recorded use of the term “corned”?
888 AD
Positive results of the conducted study for ASIN law
Color is enhanced
Higher levels of iodine per serving
Highly accepted by the consumers
Significant amount of iodine left in food products
How does salt act as a preservative?
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
RA 8172
ASIN Law
Are salted products also “cured”?
Yes.
Other term for salting
Corning
Curing
Addition to meats of some combination of salt, sugar, nitrite, and/or nitrate for preservation, flavor, and color.
Where did Jewish people gather salt?
Dead Sea
Salting of fish
Dry salting
Brining
30-40% by weight
36% solution
Advantages of salt
Inexpensive and available
Simple technology
Decreases bulk/weight of foods
Prolongs shelf life
The fish tissue should have
6-10% of salt
How do the different factors affect salt penetration?
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
