SALTING, CURING, SMOKING

It is one of the food preservation technique that removes water through osmosis.

SALTING

It reduces solubility of oxygen in solution and deprives aerobic organisms of oxygen needed

It Denatures protein of microbial enzymes

Salt

NaCl solution of 26.5% at 21.2C

In a saturated ____________________________ bacteria molds and yeasts are unable to grow

It has higher tolerance for salt.

Molds

At what salt concentration does the bacteria growth stops.

15%

It increases water holding capacity of proteins

Salt

Undesirable effect of salt if used as stand alone

1. Harsh

2. Dry

3. Salty product

4. Dark Colored lean meat

Acceptable use of pure salt

2-3 %

It is putting meat in a large crock and covering it with large rock salt kernels that were referred to as corns of salts

Corned

A method of meat preservation

Corned

Oldest known form of preserving meat

Salting / Corning

They gathered salt from Dead Sea.

Jewish people

corning; originated in the Anglo-Saxon cultures; meat was dry-cured with coarse “corns” of pellets of salts.

Dry Salting or Kench Process

This were ‘corning’ originated

Anglo-Saxon Cultures

2 types of wet salting

1. Brining

2. Pickle Curing

Disadvantage of salting

1. Poses health issues

2. Limited use of finished products

Advantages of Salting

1. Salt is readily-available and inexpensive

2. Simple technology

3. Decreases weight/bulk of foods

4. Prolongs shelf-life

Composition of salt

1. Impurities such as sand / other insoluble

2. Calcium salts

3. Magnesium sulfate

4. Magnesium chloride

5. Ca2+ and Mg2+ decrease rate of salt penetration

1. 0.6%

2. 1.36%

3. 3.9%

4. 2.7%

Factors Affecting Salt Penetration

1. Volume of brine relative to food

2. Brine agitation

3. Size of food

4. Presence of salt impurities

5. Brine temperature

6. Salt concentration

This is the former name of rosario and where the word salt originated.

Salinas

Two types of salting Fish.

1. Kench Salting

2. Brine Salting

Treatment of muscle meat with common salt (NaCl) and sodium nitrite (NaNO2 )

Curing

treatment used in muscle meat

1. Common Salt (NaCl)

2. Sodium Nitrate (NaNO2)

_____________________ either as dry salt or as salt solution in the water, have to be brought to reaction with the muscle pigment myoglobin

Small amounts of nitrates

Stabilize the pigments to facilitate reactions

Ascorbates

Percent of sodium ascorbate?

0.1% - 0.2%

• Added to lessen the hardness of the straight-cure process

• Makes the product more appetizing → imparts taste also

• Provides energy for the nitrate-reducing bacteria

Sugar

Reacts with the red pigment to form the heat-stable red curing color

Sodium Nitrite

• 6.25% sodium nitrite and 93.75% table salt

• sausages and corned beef

Prague powder No. 1

6.75% Sodium Nitrite, 4.00% Sodium Nitrate and 89.25% NaCl for meats that require long cures, like hard salami and ham.

Prague powder No. 2

To create a heat resistant red color in a chemical reaction with the muscle pigment, which makes cured meat products attractive to consumers

Curing Salt

Two types of curing

1. Dry Curing

2. Wet Curing

a type of curing where you just rub with salt upon curing

Dry Curing

Positive factors of Dry Curing

1. Relatively high priced specialty products

2. the cuts are less perishable because of their dryness and firmness

3. have more flavor

Negative factors of Dry Curing

1. high cost due to poor space utilization and amount of labor required

2. high inventory due to slowness of curing

3. harsh salty flavor of the product

• Brine curing or “pickling”

• Curing mixture is dissolved in water and applied by soaking meat or injecting the solution

Wet Curing

Another term for Wet Curing

Brine Curing / Pickling

Negative factor of wet curing

1. Poor Utilization of space

2. Slow turnover of meat inventories

• Injected into the meat tissue

• For pork hams, picnic shoulders (pork), briskets (beef)

• Accelerate curing process

Curing Brine Injection

Application of heat during curing process

Thermal or Hot Cures

PROBLEMS IN CURING METHODS

1. Nitrite Burn

2. Spoilage

3. Incomplete color development

4. Color Fading

• Excess and/or uneven application of nitrites

• Oxidation → dark undesirable color

Nitrite Burn

• Souring, green discoloration, bad smell

• Mold or yeast growth → pink / white spots, slimy

Spoilage

• Excessive nitrite prohibits color development

Incomplete color development

• Due to smoking and UV light

Color fading

Mixture of 3 states of matter: aerosol of solid particles, liquid drops, and vaporized chemicals

Smoke

The mixture of 3 states of matter in Smoking

1. aerosol of solid particles

2. liquid drops

3. vaporized chemicals

The functions of smoking

1. Anti-microbial effect

2. Imparts a distinct flavor

3. Surface hardening

4. Retards Fat Oxidation

5. Attractive Color

Imparts an Anti microbial effect in smoking

1. Aldehydes

2. Phenols

3. Acids

Imparts smoke flavor in smoking

1. Phenols

2. Carbonyls

3. Others

The undesirable effect of smoking

Benzopyrene Residues

Carcinogenic effect

Combustion of fuel

The cause of charred and overfried in smoking

1. High Fat and Protein

2. Roasting and grilling

Types of smoking

1. Cold

2. Hot

3. Smoke Flavoring

• Product is dehydrated

• Product picks up a strong flavor

• Temperature is below 30°C

• 12 to 24 hours

• Rapid microbial growth

• Applied to meat that is fermented, salted, cured

Cold Smoking

• 60°C to 80°C

• Faster drying

• Rapid color and flavor development

• Smoke flavor is milder

Hot Smooking

• Must be movable to allow for hot / cold smoking

• Barrel Type / Permanent Type (Concrete)

• Products are hung on wooden or iron rods; or placed in trays

Smoke House

Different types of smokehouse

1. Mechanical Smokehouse

2. Concrete Smokehouse

3. Drum Smokehouse