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    Salting

    Uploaded by

    King Joshua Adriano
    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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    Salting

    Uploaded by

    King Joshua Adriano
    1K views3 pages
    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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    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.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views3 pages

    Salting

    Uploaded by

    King Joshua Adriano
    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.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    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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