Podcast
Questions and Answers
What is the primary purpose of salting fish?
What is the primary purpose of salting fish?
- To preserve the fish by inhibiting microbial activity (correct)
- To enhance the flavor of the fish
- To make the fish more visually appealing
- To consume the fish more easily
Which of the following best describes the Kench salting process?
Which of the following best describes the Kench salting process?
- Fish are piled with dry salt, allowing brine to drain away (correct)
- Fish are marinated with spices to enhance flavor
- Fish are cured in a heated environment to speed up preservation
- Fish are completely submerged in brine for preservation
What should be the maximum height of the fish pile during Kench salting?
What should be the maximum height of the fish pile during Kench salting?
- 3 m
- 5 cm
- 1 m
- 2 m (correct)
Which condition promotes spoilage leading to the formation of red slime on salted fish?
Which condition promotes spoilage leading to the formation of red slime on salted fish?
What is a recommended practice to prevent mold growth in salted fish?
What is a recommended practice to prevent mold growth in salted fish?
Which of the following microorganisms is NOT associated with the spoilage of salted fish?
Which of the following microorganisms is NOT associated with the spoilage of salted fish?
What is a key disadvantage of the Kench salting technique?
What is a key disadvantage of the Kench salting technique?
What specific mold appears on heavily salted fish, making them look like they have been sprinkled with black pepper?
What specific mold appears on heavily salted fish, making them look like they have been sprinkled with black pepper?
Flashcards
Salting
Salting
Preserving fish with dry salt, removing water and inhibiting microorganism growth.
Kench Salting
Kench Salting
A salting method where fish are piled with salt, allowing brine to drain. Popular for large, lean fish.
Building a Kench Pile
Building a Kench Pile
The process of carefully arranging fish in layers, alternating with salt, to ensure even salt distribution.
Red or Pink Spoilage
Red or Pink Spoilage
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Dun Mold
Dun Mold
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Preservation of Salted Fish
Preservation of Salted Fish
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Halophilic Bacteria
Halophilic Bacteria
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Water Activity
Water Activity
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Study Notes
Salting Fish
- Salting is a fish preservation method using dry salt.
- Salt lowers water activity, inhibiting microorganisms.
- Kench salting involves piling fish with salt.
- Salt absorbs water from the fish, draining away as brine.
- Suitable for lean fish.
- Done in shallow concrete tanks or racks.
- Fish are layered, sprinkled with salt and piled.
- Central portion is higher than outer edges, ensuring drainage (up to 10 cm higher).
- Maintaining even salting is crucial.
- Uneven salting could lead to discoloration.
Spoilage in Salted Fish
- "Red or Pink" spoilage: Fish surface becomes red/pink slimy during warm storage.
- Caused by halophilic rods/cocci (bacteria).
- Bacteria include Halobacterium salinaria, Sarcina morrhuae, S. littoralis, and Micrococcus resens.
Prevention of Fish Spoilage
- Low-temperature storage prevents mold growth.
- Molds grow at high humidity (75% or higher).
- Mold can discolor fish (appearing sprinkled with black pepper).
- High-quality salt and low temperature storage are crucial for preserving fish.
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