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    Salting and Curing

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    SherylleneAguilera
    Salting and curing involves preserving foods like fish and meat with salt. There are several methods for salting fish, including dry salting, brine salting, and a hybrid method. Salt draws water from the food to lower its water activity and extend shelf life. For meat curing, the basic ingredients are salt, sugar, and nitrites or nitrates. Nitrites contribute color and flavor and inhibit spoilage bacteria. Other common ingredients include phosphates, ascorbates, and spices. Meat can be cured through dry curing, brine curing, a combination method, or for sausages. Smoking provides additional preservation, appearance effects, and flavor impact.

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    Salting and Curing

    Uploaded by

    SherylleneAguilera
    630 views13 pages
    Salting and curing involves preserving foods like fish and meat with salt. There are several methods for salting fish, including dry salting, brine salting, and a hybrid method. Salt draws water from the food to lower its water activity and extend shelf life. For meat curing, the basic ingredients are salt, sugar, and nitrites or nitrates. Nitrites contribute color and flavor and inhibit spoilage bacteria. Other common ingredients include phosphates, ascorbates, and spices. Meat can be cured through dry curing, brine curing, a combination method, or for sausages. Smoking provides additional preservation, appearance effects, and flavor impact.

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    Preservation of food through Salting and Curing

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    Salting and curing involves preserving foods like fish and meat with salt. There are several methods for salting fish, including dry salting, brine salting, and a hybrid method. Salt draws water from the food to lower its water activity and extend shelf life. For meat curing, the basic ingredients are salt, sugar, and nitrites or nitrates. Nitrites contribute color and flavor and inhibit spoilage bacteria. Other common ingredients include phosphates, ascorbates, and spices. Meat can be cured through dry curing, brine curing, a combination method, or for sausages. Smoking provides additional preservation, appearance effects, and flavor impact.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    630 views13 pages

    Salting and Curing

    Uploaded by

    SherylleneAguilera
    Salting and curing involves preserving foods like fish and meat with salt. There are several methods for salting fish, including dry salting, brine salting, and a hybrid method. Salt draws water from the food to lower its water activity and extend shelf life. For meat curing, the basic ingredients are salt, sugar, and nitrites or nitrates. Nitrites contribute color and flavor and inhibit spoilage bacteria. Other common ingredients include phosphates, ascorbates, and spices. Meat can be cured through dry curing, brine curing, a combination method, or for sausages. Smoking provides additional preservation, appearance effects, and flavor impact.

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    At a glance
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    The key takeaways are that salting and curing are preservation methods that work by drawing moisture out of food using salt. Salting fish lowers its water activity for effective preservation. Curing meat uses salt along with other ingredients like nitrites and sugars.

    The main methods of salting fish are dry salting, brine salting, and a hybrid method where dry salt is initially rubbed on followed by brining.

    Common salt impurities include chlorides, sulfates of calcium and magnesium. Solar salt is purified by dissolving it in water, skimming off debris, and recrystallizing through evaporation.

    SALTING AND

    CURING
    Curing
    Curing - preserving with salt followed by drying and or smoking.

    Preservation of Fish by Salting


    Salt - an effective osmotic agent that can draw water from food
    materials, such as fish, thus lowering its water activity and
    effective preservation
    - longer shelf-life can only be achieved when the salt
    concentration approaches the saturation concentration of over
    25% salt
    - objective is to insure that salt penetration is rapid enough to
    lower the water activity in the deepest part of the fish followed
    by the equilibrium of the salt in the fish
    The Salting Process
    1. Dry salting - salt is rubbed on
    the fish
    2. Brine salting - fish is immersed
    in a concentrated brine
    3. Hybrid method (Kench Curing)
    - initial dry rub followed by
    immerse ion in the brine that
    subsequently form as water
    Salt and Salt Impurities
    1. Solar Salt (Rock Salt) - evaporating seawater from
    salt beds

    Impurities
    a. Chlorides
    b. Sulphates of Calcium and Magnesium - promotes
    whiter dried fish, but excessive amount resulted to
    bitter taste in dried fish
    c. Nitrite/ Nitrate - used as a preservative
    and essential in meat curing
    - abundant in the salt deposits of
    Prague in the Czech Republic

    Purification - done by first dissolving coarse solar salt


    in water ( river water is used), debris and other gross
    impurities are skimmed off, then brine is heated to
    evaporate the water and recrystallize the salt.

    Aged Salt - stacking in salt bodega for at least a year


    Meat curing

    Basic Curing Ingredients


    1. Salt - basic to all curing ingredients

    2. Sugar ( or other sweetener) - counters the


    harshness of salt, has a softening effect on the cured
    product by preventing the removal of some moisture
    on the surface
    - combines with amino groups to form
    browning products that also enhances the flavor of
    cured meat
    3. Nitrite and/or Nitrate - effective curing agent
     stabilize the color of the lean tissues
     contribute to the characteristics flavor of cured
    meat
     inhibit bacteria responsible for spoilage and food
    poisoning, particularly Clostridium botulinum
     retards development of rancidity
    • Nitrosamines - compounds which can form
    when nitrites combine with amines, a natural
    component resulting from the breakdown of proteins

    Other Optional Ingredients in Cured Meat


    1. Phosphates - added to increase water-binding
    capacity and consequently the yield of the finished
    product
    - water retention is due to raising of pH
    and unfolding of the muscle proteins to accomodate
    more water binding sites
    Advantages
    a. reduction in cooking losses
    b. improvement in sliceability
    c. retention of flavor and juiciness
    d. retard development of oxidative rancidity

    2. Sodium Ascorbate and Erythorbate - reductants


    that cause the fast development of pink color in cured
    sausages
    Sodium Erythorbate is an antioxidant that is
    the sodium salt of erythorbic acid (produced
    by fermentation of food grade starch).
    3. Potassium Sorbate - anti microbial agent, effective
    in inhibiting mold growth.

    4. Monosodium glutamate - used to enhance the


    flavor of meat products.

    5. Hydrolyzed vegetable protein - added to cured


    meat particularly sausages to increase protein content
    and yield.

    6. Carageenan - naturally occurring carbohydrate


    extracted from red seaweed, functions as gelling
    agents, stabilizers, texturants, thickeners and
    viscosifiers
    7. Sodium and Potassium Lactate - used to extend
    shelf-life, control E.coli, C.botulinum, L.monocytogenes
    and protects meat flavour.

    8. Spices - determine specific unique characteristic of


    cured meat products especially sausages
    Meat Curing Methods
    1. Dry Curing
    2. Brine Curing
    3. Combination Cure
    4. Sausage Cure Method

    Smoking
    1. for preservation
    2. for appearance
    3. for flavor

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