As we know, food is oneof the fundamental needs of human lives. Most food does not have a longlifespan that make some food are easily to become spoiled. Nowadays, there aremany methods to preserving food with high technology methods using machine orany other equipment.
Due to inadequate tools or equipments, preserving food canbe done using the traditional method. For instance, using salting method.Salting method is one ofthe traditional method to preserve food.
According to Laszo (2001), salt hasbeen used as a food preservative for centuries. It remained the most used formof food preservation until much more recent times when modern food preservationmethods were developed. the value of salt in food presevation still continuesnowadays because it does not using any facilites or technologies. Based onDavidson (2014), Salt will prevent microbial growth because most microbes forinstance bacteria, fungi, and other pathogenic organisms can not grow in conditionof salt is above 10%, due to the hypertonic nature of salt. Also,depending on how much salt is used, the food could last for a few months to afew years, and the technique adds flavor as well.Salt acts by drawing water out of the cells of foodsand bacteria through a process known as osmosis, according to Centre Terre Vivante (2007). High concentrations of salt canalso rupture bacterial cells due to differences in pressure between the outsideand inside of the microorganism.
Salt is also effective in protecting foodsagainst molds and yeast, it prevents the fermentation of yeast and the growthof molds by reducing water supply. However, using salt could affects theperceived health benefits of a food. Although some salt is vital to health, anexcess of sodium in the diet has been linked to hypertension (high bloodpressure) which is a risk factor for stroke and heart disease. Remember thoughto follow tested recipes and recommendations regarding the amount of saltrequired for home food preservation.According to Henry (2012), there are two methods of salting food, dry curing andwet curing.
In dry curing, the food is surrounded in salt and left in a cooldry place. Water will be drawn out, then pour the liquid out. In wet curing, abrine is prepared by dissolving salt in water.
Then the food is placed in thebrine and left in a cool dry place. Vegetablesare 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 saltsolution. Salted food is very salty, and it may need to be soaked intowater to remove some of the salt before cooking.