Lesson 6 -Salting & Smoking

Salting

An ancient food preservation method using salt to draw moisture out of food and inhibit microbial growth.

The ——- were the first to realize the preservation possibilities of salt.

Egyptians

Osmosis

The process by which water moves through a semipermeable membrane from an area of lower solute concentration to an area of higher concentration.

Types of Salt

Includes sea salt, table salt, kosher salt, Himalayan pink salt, and smoked sea salt, each with unique properties and uses.

Kench Salting

A method where fish are mixed with dry salt causing brine to form as salt draws moisture from the fish.

Pickle Curing

A salting method employing layers of salt and fish in brine within a barrel or tank.

Brining

The process of soaking fish in a salt and water solution to achieve desired salt concentration.

Antimicrobial

Substances that kill or inhibit the growth of microorganisms.

Liquid Smoke

A product derived from smoke compounds in water, applied to foods for flavoring and added antimicrobial properties.

Cold Smoking

A smoking method that flavors food without cooking it, typically at temperatures between 20-30°C.

Hot Smoking

A process that cooks and flavors food simultaneously at higher temperatures, usually between 52-80°C.

Sodium Chloride (NaCl)

Common salt, essential for human life and widely used in food preservation.

Food Safety

Practices that prevent foodborne illnesses and ensure food is safe to eat.

Microbial Growth Inhibition

The process of slowing down or stopping the growth of harmful microorganisms.

Phenols

Compounds found in smoke that provide flavor and have antimicrobial properties.

HACCP

Hazard Analysis and Critical Control Points, a management system addressing food safety.

Water Activity (Aw)

A measure of the available water for microbial growth in food products.

Saturated Brine

A solution containing the maximum amount of salt dissolved at a given temperature.

Vacuum Packing

A method of packaging where air is removed to prolong the shelf life of food products.

Nutritional Value Reduction

The decrease in beneficial nutrients in food as a result of preservation processes.

Salting Process

The steps involving the application of salt to preserve food by reducing moisture content.