Podcast
Questions and Answers
What is the primary function of salt when preserving fish?
What is the primary function of salt when preserving fish?
- To inhibit bacterial growth by reducing water activity. (correct)
- To increase the water content and prevent oxidation.
- To add flavor and nutritional value.
- To change the colour and texture of the fish.
Why is it important to elevate the center of a Kench salt fish pile?
Why is it important to elevate the center of a Kench salt fish pile?
- To allow the fish to be aerated.
- To ensure proper drainage of brine and prevent uneven curing. (correct)
- To prevent the fish from being contaminated by insects.
- To allow for easier handling and access during the process.
Which characteristic distinguishes 'kench' salting technique?
Which characteristic distinguishes 'kench' salting technique?
- The fish are always stored in airtight containers after salting
- The fish is boiled before the salting process.
- The fish are piled up with dry salt allowing brine to drain. (correct)
- It uses a solution of brine to submerge the fish.
Which of the following is a disadvantage of kench salting when compared to other techniques?
Which of the following is a disadvantage of kench salting when compared to other techniques?
What causes 'red' or 'pink' spoilage in salted fish during warm weather?
What causes 'red' or 'pink' spoilage in salted fish during warm weather?
What is 'dun' in the context of salted fish spoilage?
What is 'dun' in the context of salted fish spoilage?
What is the recommended method to prevent the growth of mold in salted fish?
What is the recommended method to prevent the growth of mold in salted fish?
Which of the following statements about kench salting is true?
Which of the following statements about kench salting is true?
Flashcards
Kench Salting
Kench Salting
A method of preserving fish using dry salt, where the fish are piled up with salt, and the brine that forms is allowed to drain away.
Salting
Salting
The process of preventing food spoilage by removing or reducing the water available for microorganisms to thrive.
Water Activity
Water Activity
The ability of a substance to absorb water. In the context of salting, salt's high water activity allows it to extract water from fish.
Red or Pink Slime
Red or Pink Slime
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Dun Mold
Dun Mold
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Halophilic Bacteria
Halophilic Bacteria
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Spoilage Conditions
Spoilage Conditions
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Preservation Techniques
Preservation Techniques
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Study Notes
Salting Fish
- Salting is a method of preserving fish using dry salt. Salt removes water from food, making it difficult for microorganisms to survive.
- In Kench salting, fish are piled with salt, allowing the brine to drain away. This method is common for large, lean fish. Fish are typically placed on racks or in shallow concrete tanks.
- Preparation involves layering fish (flesh-side up) on a bed of salt, covering them with more salt (more salt on thicker parts). Layers are added, ensuring the center is slightly higher than the edges. Scores (grooves) in the fish are also filled with salt.
- The pile should not exceed 2 meters in height, keeping a 10cm difference between the highest point and the edges.
- This process is designed to prevent the accumulation of brine and uneven curing, which can lead to discoloration of the fish. To prevent contamination, the edges of the piles are regularly sprinkled with salt.
Spoilage in Salted Fish
- "Red or Pink" spoilage: Occurs in warm weather during storage. Red slime develops on the surface due to salt-tolerant bacteria (e.g., Halobacterium salinaria, Sarcina morrhuae).
- Salt storage can lead to other problems: air exposure, insects and rodents, mould, and bacterial attacks.
Prevention of Spoilage
- To prevent mold growth, store fish at low temperatures. Molds grow at high humidity (75% or higher). Mold may appear as dark spots (black pepper).
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