Salting is the method of preserving food with the use of salt (sodium chloride or edible salt). It is a traditional food preservation method that has been used long since. This method preserves a food by lowering water content and destructing microbial cells. High concentration of salt- about 15%-20% can achieve this. Essentially, greater amounts of salt than you consume in most foods are what is used to ensure preservation.
The salting method destroys micro-organisms by creating osmotic pressure between the inside and outside of a micro-organism’s cell membrane. This method lowers the water content in a food, in turn, reducing moisture that causes decay.
Salting is mainly applied to foods such as meat, fish, vegetables i.e. squash, zucchini, cabbage etc.
Advantages of the salting method
- It is a cost-effective method – The salting method is affordable because the major ingredient – salt is readily available; therefore, not much cost is incurred when using this method.
- Enhances flavour- In addition, to preserving a food, the salting method also enhances the taste of the food being preserved by it.
- Does not affect nutrients-This food preservation method does not affect nutrients – it does not reduce the nutrient content of the food being preserved.
- Destroys microbial growth-When in high concentration, this method is effective as it destroys most microbial organisms.
Disadvantages of the salting method
Too much salt-This can cause unwanted health effects.
The salting method is a cost-effective food preservation method that destroys most microbial organisms and reduces moisture content to hinder potential decay. It is mainly used to preserve certain vegetables, meat and fish.