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Food Preservation: Salting Guide

Salting is the preservation of food using dry edible salt and involves drawing water from food cells through osmosis to inhibit microbial growth. It is one of the oldest preservation methods and has traditionally been used to preserve foods like salted fish, salt-cured meat, and pickled vegetables. Salt acts as a preservative by reducing the available water in food cells and bacteria, which prevents their growth and reproduction. It also protects against molds and yeasts by limiting their water supply.

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King Joshua Adriano
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3K views3 pages

Food Preservation: Salting Guide

Salting is the preservation of food using dry edible salt and involves drawing water from food cells through osmosis to inhibit microbial growth. It is one of the oldest preservation methods and has traditionally been used to preserve foods like salted fish, salt-cured meat, and pickled vegetables. Salt acts as a preservative by reducing the available water in food cells and bacteria, which prevents their growth and reproduction. It also protects against molds and yeasts by limiting their water supply.

Uploaded by

King Joshua Adriano
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Salting

Salting
Salting is the preservation of food with dry edible salt. It is related
to pickling in general and more specifically to brining (preparing food
with brine, that is, salty water) and is one form of curing. It is one of the
oldest methods of preserving food, and two historically significant
salt-cured foods are salted fish (usually dried and salted cod or salted
herring) and salt-cured meat (such as bacon). Vegetables such as runner
beans and cabbage are also often preserved in this manner.

Action of salt
Salt acts as a preservative by inhibiting microbial growth. Salt acts by
drawing water out of the cells of foods and bacteria through a process
known as osmosis. Reducing the amount of water available to bacteria
inhibits or slows bacterial growth and reproduction. High concentrations
of salt can also rupture bacterial cells due to differences in pressure
between the outside and inside of the microorganism.

Salt is also effective in protecting foods against molds and yeast- it


prevents the fermentation of yeast and the growth of molds by reducing
water supply.

How salt is used to preserve foods?


Vegetables are generally preserved by pickling them in a salt and
water solution (brine), while meat may be rubbed with salt and dry
cured or may be injected with a salt solution.

Salting

Salting
Salting is the preservation of food with dry edible salt. It is related
to pickling in general and more specifically to brining (preparing food
with brine, that is, salty water) and is one form of curing. It is one of the
oldest methods of preserving food, and two historically significant
salt-cured foods are salted fish (usually dried and salted cod or salted
herring) and salt-cured meat (such as bacon). Vegetables such as runner
beans and cabbage are also often preserved in this manner.

Action of salt
Salt acts as a preservative by inhibiting microbial growth. Salt acts by
drawing water out of the cells of foods and bacteria through a process
known as osmosis. Reducing the amount of water available to bacteria
inhibits or slows bacterial growth and reproduction. High concentrations
of salt can also rupture bacterial cells due to differences in pressure
between the outside and inside of the microorganism.

Salt is also effective in protecting foods against molds and yeast- it


prevents the fermentation of yeast and the growth of molds by reducing
water supply.

How salt is used to preserve foods?


Vegetables are generally preserved by pickling them in a salt and
water solution (brine), while meat may be rubbed with salt and dry
cured or may be injected with a salt solution.

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