Unit 7: Salting

Salting

Dries up food by drawing away the moisture that harbors bacteria, allowing meat to be kept for extended periods of time without refrigeration

Dry Salting

The process of applying salt directly to food in order to extract moisture through osmosis and prevent the growth of bacteria. It is most often used in preserving foods such as salted fish, jerky, etc.

Brine Salting

The process of preserving food by immersing it in a mixture of salt and water, commonly used together with canning. The salt is more uniformly distributed across the food item due to the solution. Most frequently utilized for vegetable preservation such as pickles and cucumbers.

Salting as Preservative

Salt works to last a food item and lowers the moisture content of fresh foods, making them more shelf-stable.

Water Activity

The amount of free or unbound water in food that promotes microbial development.

Osmosis

Water diffuses between cells in response to changes in solute concentration. When food is salted, the increased concentration of salt outside causes water to flow out of the cells.

Texture

Impacted by the salt's removal of water. Fish that has been salted, for instance, gets harder and is less likely to deteriorate.

Color Changes

A Maillard reaction between reducing sugars and amino acids (found in proteins) results in color changes. It may cause the surface of a salted fish to turn to brown. It's what gives some salted food their golden brown hue.

Protein Denaturation and Coagulation

When proteins are salted, they get denatured. It has the ability to produce gels that change the fish's color and texture.

Enhanced Flavor

Food tastes more savory and appetizing when it has been dry-salted. When salt is added to food, it enhances the flavors that are already present. This is especially apparent in cured meat products such as smoked salmon and beef jerky.

Nutritional Benefits

The total nutritional value of the preserved food is mostly unaffected by the slight nutrient loss that occurs during the salting procedure.

Oxidation and Rancidity

Fats may become oxidized or rancid due to high salt concentrations. It oxidizes food, which can make fatty meals go sour. As a result, even though salt helps preserve food, it's important to find a balance to prevent lowering the fat content.