Various salted fish sold in a marketplace in a suburb of Jakarta, Indonesia
Salting is the preservation of food with dry edible salt.[1] It is related to pickling (preparing food with brine, i.e. salty water), and is one of the oldest methods of preserving food.[1] Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Smoking, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required. Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt. Any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated.
The water activity, aw, in a fish is defined as the ratio of the water vapour pressure in the flesh of the fish to the vapour pressure of pure water at the same temperature and pressure. It ranges between 0 and 1, and is a parameter that measures how available the water is in the flesh of the fish. Available water is necessary for the microbial and enzymatic reactions involved in spoilage. There are a number of techniques that have been or are used to tie up the available water or remove it by reducing the aw. Traditionally, techniques such as drying, salting and smoking have been used, and have been used for thousands of years. In more recent times, freeze-drying, water binding humectants, and fully automated equipment with temperature and humidity control have been added. Often a combination of these techniques is used.[2]
^ ab"Historical Origins of Food Preservation." University of Georgia, National Center for Home Food Preservation. Accessed Mat 2012.
^FAO: Preservation techniques Fisheries and aquaculture department, Rome. Updated 27 May 2005.
^"Diet, Nutrition, Physical Activity and Cancer: A Global Perspective". wcrf.org. Retrieved 14 February 2023. "There is strong evidence, mostly from Asia, that consuming foods preserved by salting (including salt-preserved vegetables, fish and salt-preserved foods in general) is a cause of stomach cancer."
^"Meat, fish and dairy products and the risk of cancer". wcrf.org. Retrieved 14 February 2023.
^"Known and Probable Human Carcinogens". cancer.org. Retrieved 14 February 2023.
^"Agents classified by the IARC Monographs". monographs.iarc.who.int. Retrieved 14 February 2023.
Referencesedit
Schwartz, RK (2004) "All roads lead to Rome: Roman food production in North Africa" Repast, 20 (4) : 5–6 and 8–9.
salted, fish, such, kippered, herring, dried, salted, fish, cured, with, salt, thus, preserved, later, eating, drying, salting, either, with, salt, with, brine, only, widely, available, method, preserving, fish, until, 19th, century, dried, fish, salted, fish,. Salted fish such as kippered herring or dried and salted cod is fish cured with dry salt and thus preserved for later eating Drying or salting either with dry salt or with brine was the only widely available method of preserving fish until the 19th century Dried fish and salted fish or fish both dried and salted are a staple of diets in the Caribbean West Africa North Africa South Asia Southeast Asia Southern China Scandinavia parts of Canada including Newfoundland coastal Russia and in the Arctic Like other salt cured meats it provides preserved animal protein even in the absence of refrigeration Reconstruction of the Roman fish salting plant at Neapolis in present day Tunisia Contents 1 Method 2 Health effects 3 Gallery 4 See also 5 Notes 6 ReferencesMethod edit nbsp Various salted fish sold in a marketplace in a suburb of Jakarta IndonesiaSalting is the preservation of food with dry edible salt 1 It is related to pickling preparing food with brine i e salty water and is one of the oldest methods of preserving food 1 Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis Concentrations of salt up to 20 are required to kill most species of unwanted bacteria Smoking often used in the process of curing meat adds chemicals to the surface of meat that reduce the concentration of salt required Salting is used because most bacteria fungi and other potentially pathogenic organisms cannot survive in a highly salty environment due to the hypertonic nature of salt Any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated The water activity aw in a fish is defined as the ratio of the water vapour pressure in the flesh of the fish to the vapour pressure of pure water at the same temperature and pressure It ranges between 0 and 1 and is a parameter that measures how available the water is in the flesh of the fish Available water is necessary for the microbial and enzymatic reactions involved in spoilage There are a number of techniques that have been or are used to tie up the available water or remove it by reducing the aw Traditionally techniques such as drying salting and smoking have been used and have been used for thousands of years In more recent times freeze drying water binding humectants and fully automated equipment with temperature and humidity control have been added Often a combination of these techniques is used 2 Health effects editThe American Institute for Cancer Research AICR and World Cancer Research Fund International WCRF have stated that there is strong evidence obtained mostly from Asia that consuming salted fish increases risk of stomach cancer and consuming Cantonese style salted fish increases risk of nasopharyngeal cancer 3 4 The International Agency for Research on Cancer classify salted fish Chinese style as a Group 1 carcinogen 5 6 Gallery edit nbsp Platforms called fish flakes where cod dry in the sun before being packed in salt nbsp Remains of Roman fish salting plant at Neapolis nbsp Drying salted fish at Malpe Harbour nbsp Salt fish dip at Jakarta nbsp Ruins of the Port Eynon Salt House seawater was boiled to extract salt for preserving fish nbsp Egyptians bringing in fish and splitting them for salting nbsp Salted dried butterfishes in Chinese Food Store at Yuen Long Hong Kong nbsp Fish in a salt crust nbsp Fish cellars at Church Cove England used for pressing salted pilchards into barrels for storage and export to the continent nbsp Salt cabin a small building where fish is salted in Koserow Germany nbsp Dried Fish in a market of OdishaSee also editCantonese salted fish Cured fish Salted squid Dried and salted cod Brining Gibbing Pickling salt Spekesild Cured salted Atlantic herring Surstromming Lightly salted soured Baltic herring Notes edit a b Historical Origins of Food Preservation University of Georgia National Center for Home Food Preservation Accessed Mat 2012 FAO Preservation techniques Fisheries and aquaculture department Rome Updated 27 May 2005 Diet Nutrition Physical Activity and Cancer A Global Perspective wcrf org Retrieved 14 February 2023 There is strong evidence mostly from Asia that consuming foods preserved by salting including salt preserved vegetables fish and salt preserved foods in general is a cause of stomach cancer Meat fish and dairy products and the risk of cancer wcrf org Retrieved 14 February 2023 Known and Probable Human Carcinogens cancer org Retrieved 14 February 2023 Agents classified by the IARC Monographs monographs iarc who int Retrieved 14 February 2023 References editSchwartz RK 2004 All roads lead to Rome Roman food production in North Africa Repast 20 4 5 6 and 8 9 Portal nbsp Food Retrieved from https en wikipedia org w index php title Salted fish amp oldid 1184158358, wikipedia, wiki, book, books, library,
