A Mini-Review of Salting Techniques to Improve Food Quality

INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 10, ISSUE 01, JANUARY 2021 ISSN 2277-8616

A Mini-Review Of Salting Techniques To Improve Food Quality

Rossi Indiarto, Georgina Jeanette, Hilman Mulkya Zdikri, Namira Azkia Yusra, Edy Subroto

Abstract: Food has a high level of moisture so that it is damaged easily. Preservation is an effort to improve a food's shelf life. Salting has been one of the oldest known food preservation. The simple process usually leads to this preservation by the community naturally. It can be done conventionally and naturally. Salting preservation is by reducing the level of water so that bacteria cannot grow up and develop. The osmotic properties of high salt can break down the microbial cell membrane, and its hygroscopic properties can interfere with proteolytic enzyme activity and dissociated Cl ions. Salting is not a single curing process, so other treatments such as desiccation or boiling are usually followed. Salt also plays a vital role in developing specific tastes, textures, and aromas. The salting process is divided into a wet-dry and wet-dry combination, and a curing process is also carried out. The NaCl salt is in the form of a crystal or solution. In the curing process, nitrate and nitrite salts are used. This paper is intended to review the salt mechanism for the application of food preservation. It is widely used in food products such as salted cod, kimchi, sauerkraut, beef, milk, and cheese. In certain foods, the lactic acid bacteria fermentation phase begins with salt added. The effects on food are flavor, water-holding capacity, protein characteristics, and lipid oxidation.

Index Terms: Flavor, microbe, moisture content, osmosis, salting, shelf life ——————————  —————————— 1. INTRODUCTION levels of society can reach them. Fresh food generally has high water content. It can make these foodstuffs perishable [1]. Food that is damaged cannot 2.2 Salting function be reused and only becomes waste [2]. A preservation In general, the definition of salting is a series of activities that process can prevent food damage. Traditionally, people have aim to preserve fishery products using salt [4]. The salt used is carried out preservation, starting from smoking, cooling, and a type of table salt (NaCl), either in crystals or solutions. The one of the oldest methods is salting. This method has been salting process aims not only for preservation but also to get used long before smoking and drying [3]. Salting is a method the desired sensory changes such as texture, color, and of preservation using salt (NaCl). In general, the definition of distinctive aroma and taste. Salt is bacteriostatic, so it can salting is a series of activities aimed at preserving products selectively inhibit certain polluting microorganisms [7]. The using salt [4]. This process is divided into dry-salting, wet- microbes most affected by salt levels are the rot (proteolytic) salting, and combining them [3]. Salt can be a preservation microbes or spore-forming microbes. Salt can bind and reduce method because of its bacteriostatic nature to inhibit certain Aw, which is a growth factor for these microbes. Salt also polluting microorganisms [5] selectively. Salting can affect the determines the formation of certain flavors and aromas [8]. In taste, texture, aroma, and ingredients characteristics. This salting, there is a process of penetrating salt into the fish's process can be carried out on various commodities, from body [9]. The fluid in the fish's body will come out because of vegetables, dairy products, and meat to fish. This paper aims the concentration difference [10]. The salt concentration in the to review the method and use of salt as conventional food body and environment of the fish will be similar so that the preservation, mechanism and effect on the quality food remaining body fluids will thicken, protein coagulation will product. occur, and the shrinking of fish body cells will change the nature of the meat. 2. DEFINITION, FUNCTION, SALTING 2.3 Salting mechanism MECHANISM The preservation process with salt is as follows [11]: 1) Salt 2.1 Definition will absorb water from the fish's body through the osmosis Salting is a method of preservation using salt (NaCl). In the process. The fish body's water content has been decreased. salting process, preservation is done by reducing food's Fish bodies that lack water as a medium for microorganism moisture content and removing bacteria not to live and growth cause microorganisms' metabolic conditions to be develop again [5]. Salting is usually called brining. Salting is disturbed; 2) Salt also absorbs water in the body of bacteria not a single pickling technique but is followed by other and will undergo plasmolysis (separation of plasma nuclei) the processes such as drying or boiling. This salting method is bacteria will die. Salting can be used as a pickling method widely used to preserve fish for several reasons, namely [6]: 1) because, in the process, it uses salt with high concentrations The salting technique is straightforward and can be done by and is bacteriostatic derived from the element Clˉ in salt [9]. everyone; 2) Technology with cheap preservation; 3) Salting is also used in the curing method. Curing inhibits Processed products combined with drying have long durability growth and controls microbial activity by using salt in meat to be stored or distributed to remote areas without requiring [12]. Nitrate and nitrite salts are commonly used in curing. special treatment; 4) Salted fish products are cheap so that all Nitrite will react with sulfhydryl groups and form compounds ———————————————— that cannot be metabolized by microbes under anaerobic  Rossi Indiarto, Georgina Jeanette, Hilman Mulkya Zdikri, Namira conditions. Nitrite will form nitroxide, and with meat, pigments Azkia Yusra, Edy Subroto. Department of Food Industrial will form nitrosomyoglobin with a bright red color [13] Nitroxide Technology, Faculty of Agro-Industrial Technology, Universitas yields can be excessive if only nitrite salt is used. Therefore, it Padjadjaran, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia. Email: [email protected] is necessary to mix nitrate salt with nitrite salt [14]. Nitrate bacteria will reduce nitrate salts to produce nitrites. However, nitrate salt as a preservative is still questionable; it is even

285 IJSTR©2021 www.ijstr.org INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 10, ISSUE 01, JANUARY 2021 ISSN 2277-8616 thought to accelerate decay [15]. salt concentration below 20%, moderate salting with a higher salt concentration than soft salting, and intense salting with a 3. SALTING EFFECT ON MICROORGANISM salt concentration above 24% [6]. The salting process of marine products and fish is usually followed by a drying ACTIVITY process [33]–[35]. Salting affects the physicochemical, Salt serves as a preservative because salt can attract water, microbiological, and sensory properties of food [36]–[39]. The and water activity decreases from the material so that food characteristics of salting treatment are presented in Table microorganisms cannot grow and reproduce [16]. Salt acts as 2. a selective inhibitor on polluting microbes such as proteolytic microorganisms and spores. Antimicrobial properties of salt Table 2. The food characteristics of salting treatment [17]: 1) Salt will affect when added to fresh plant tissues; 2) Commodities Findings Ref. Salt is a selective inhibitor of certain polluting microbes; 3) Wet salted fish, 25% brine, had the best Proteolytic and spore-forming microorganisms are easily conditions with acceptable pH and moisture Scomberoides content. The values of pH, salt, TVB-N, and TMA- affected even with low salinity (i.e., up to 6%); 4) Pathogenic [40] microorganisms including Clostridium botulinum except lysan N were higher in salted fish than regular fish, Streptococcus aureus can be inhibited with a salt while the numbers of peroxides, fatty acids, and fat hydrolysis were low concentration of 10-12%; 5) Some organisms such as Dry salting inhibits the production of biogenic Leuconostoc and Lactobacillus species can increase in the Atlantic bonito amines, notable histamine in salted Atlantic [41] presence of salt. The osmotic properties of high salt can break bonito the microbial cell membrane, and its hygroscopic properties The color, flavor, and texture of the fermented can inhibit the activity of proteolytic enzymes and dissociated Carrot, green pickles at room temperature were not modified Cl ions. When placed in a concentrated salt solution, which is chilli, and until four storage months. In contrast, the [42] brinjal unfermented pickle changed significantly in taste about 30-40%, the cells' water will come out by osmosis [18]. and texture The cells undergo plasmolysis so that they will be inhibited Traditional milk salting influences food's nature from reproducing. Table 1. demonstrates the impact of salt on and rheology. The 0-5% increase in salt content the activities of microorganisms in food products. causes pH decreases from 6.65 to 6.40 and Milk luminosity from 78.23 to 75.68. Freezing and [43] Table 1. The effect of salt on microbial activity in food hardening times are increased by up to 300 %. When the pH is adjusted to 6.5 after adding salt commodities and rennet, an increase can occur up to 600 % Commodities Microbial affects Ref. The increasing the salt concentration by 1.0%- Chub fish were salted 20% and stored at 4 ᵒC. Fish chub 2.1% had no significant impact on changes in pH, Total aerobic mesophilic, yeast, and mold (Squalius [9] acidity, number of living cells, and the number of increased during storage, but coliform cephalus) coliforms. Kimchi with a salt concentration of decreased Kimchi 1.3% is acceptable because of its quality and [44] In 60% of the leg samples and 47% of the safety. Therefore, in other kimchi processing, salt breast samples, the Enterobacteriaceae count with a level of 1.3% is recommended. Adding salt Salted-dried is under the detectable level <2 log CFU/g. The [19] affects the sample's binding capacity to water, goose yeast-molds count for both the leg and breast making the texture softer samples 80% has been less than 5 log CFU/g Adding low salt to cheese causes soft texture, Red pepper In the 10% salt sample, Lactobacillaceae can pale appearance, and excessive proteolysis. (Capsicum become the dominant population replacing [20] Cheddar While high salt concentration, cheese texture is [45] annuum L.) Enterobacteriaceae too hard due to proteolysis and lower casein A 2.5% salt concentration provides optimal hydration Sauerkraut [21] conditions for lactic acid bacteria's metabolism Salting-assisted extraction increases the TPIs Tenebrio yield; salting-in: there is an increase in β-sheet, molitor protein disulfide bonds and emulsifying properties; [46] 4. SALTING APPLICATIONS IN FOOD isolates (TPIs) salting-out: there is an increase in solubility, α- The salting method consists of dry, wet, and two ways helix, thermal stability, and emulsion activity combined [9]. Dry salting can be done by rubbing salt and Salting and pressing fish show a safe oxidation stockpiling salt ingredients such as salt, kimchi, and indicator as the value is below the maximum sauerkraut [22]. The method involves fermentation. Adding salt permissible limit. Salmonella and Vibrio aims to remove water from material [6]. Wet salting is done by Sardine parahaemolyticus were not detected, while other (Amblygaster microbiological quality indicators remained within [47] immersing the ingredients in a salt solution [23]. E.g., when sirm) allowable limits. Salting and pressing cause making pickles and cheese [24]. The salting method is used in dehydration, so the fish color darkens. The various vegetable and animal food products. Besides being a sensory evaluation showed that consumers preservative, salt is also used in vegetables as a softening accepted sardines from both storage treatments agent [25]. Salt use is generally low, so it's not the main preservative. Added salt can cause lactic acid bacteria to According to Albarracin et al. [6], salting processes have ferment [26]. It was done in kimchi, sauerkraut, mustard several effects, including taste, water-holding capacity, protein greens, and pickles. Salting in milk products stimulate the characteristics, and lipid oxidation. The anion component in growth of lactic acid bacteria and delay the spread of other salt is responsible for the change in taste. That's because salt unwanted microbes. Besides, salt is also used to give taste can limit taste receptor stimulation. NaCl salts generally do not [27], texture [28], [29], affect the water-binding capacity of affect these foods' taste but can influence consumers' taste casein [30], and maintain viscosity [31]. Meat salting can affect perspectives due to Clˉ anion [48]. Water-holding capacity is a the taste, water holding capacity, hardness, color, and material's ability to withstand water from its matrix [49]. Salt microbial growth [6], [32]. Marine products and fish can also be anion binds to a water molecule. It causes isoelectric point salted. There are three salting types in fish: soft salting with a changes, resulting in water transfer between protein 286 IJSTR©2021 www.ijstr.org INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 10, ISSUE 01, JANUARY 2021 ISSN 2277-8616 molecules. 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