For Salting

Measuring and weighing the required salt for salting varies on the methods of salting to be applied to the fish namely:

1. Kench Salting or Dry Salting produces a product locally called Binuro. Fish are heavily salted in a ratio 1:7 ( one part fish to seven parts water).

The weight of salt depends on the volume or weight of fish to be salted.

Example: If the volume of fish to be salted is 700 grams, applying the Ratio 1:7, the amount of salt to be used is 100 grams.

2. Dry Salting to Make Brine produces a product locally known as Tinabal to the Cebuanos. Fish are salted and the liquid is allowed to cover the fish. The ratio of salt to fish is 1: 4 ( 1 part salt to 4 parts fish or 20% by weight.

3. Brine Salting involves the immersion of fish in brine. The amount of salt depends on the volume of water. Mix salt with the fish in a proportion of 20% to 25% by weight. To prepare a brine of certain concentration, a known weight of salt is dissolved in a known volume of water.

Brine Preparation

To prepare brine or salt solution, consider using the different concentrations:

a. 10% (1:9 ratio) b. 20% (1:4 ratio) c. 25 % (1:3 ratio)

Fig. Measuring the amount of salt needed in preparing brine solution

Examples:

1. 10% brine consists of 1 part salt and 9 parts water.

If 1 cup of salt is 250 grams, then for 9 cups of water is 2,250 grams or millimeters of water.

To weigh the solution dissolve 250 grams of salt in 2250 g/ml of water, therefore the weight of solution is 2,500 ml.

2. To measure 20% (1:4 ratio) 1 part salt to 4 parts water.

If 1 cup of salt is 250 grams, then 4 cups of water is 1000 ml 3. To measure 25% ( 1 part salt to 3 parts water) 1 cup of salt=250 grams added to 750 ml of water would give 1000 ml solution.

4. To weigh the solution, dissolve 250 grams salt to 1000 ml of water, therefore the weight of the solution is 1,250 ml.

Fig. Weighing the solution using A weighing scale or simply a

Beaker

Note* A concentration of salt up to 20% is required to kill most of unwanted bacteria.

Salt concentration is measured with a salinometer and expressed in terms of degree salinity. This instrument is allowed to float in a brine solution with a temperature ranging from 0º to 35º. The highest ream is at the weighted end of the salinometer spindle. Maximum degree salinometer is based on the saturation of water with 25% sodium chloride at room temperature. This point is referred to as 10º salinity.

Plain water will read 0º salinity.

(Refer to Fig. Lesson 1 in calibrating a salinometer)

Preparation (measuring and weighing) of salt depends on composition, characteristics, impurities and kind of salt. The purer the salt, the faster the salt penetration; the more impurities, the slower the salt penetration

The Properties and Characteristics of Salt

1. It is a colorless or white crystalline compound known chemically as Sodium chloride (NaCl).

2. Sources: sea water, salt wells, salt spring, lakes and underground deposits.

3. Composition: it is composed of 39.39% sodium chloride, constitutes about 2.6% water.

4. It has antiseptic properties.

5. It melts at 14.21 º F or 77.2 º C and vaporizes rapidly in heat.

6. Pure sodium chloride is slightly hydroscopic/hygroscopic.

7. Pure salt is a white, lustrous solid material which generally crystallizes into cubes.

8. It has a bitter brackish taste.

Impurities in Salt

The quality of finished salted or cured products depends on the application of salt and its action. Salt penetration into the fish is faster when relatively pure sodium chloride is used than when impurities are present. A pure salt contains 100 % Sodium Chloride (NaCl). An impure salt contains impurities like:

1. Physical –insoluble materials that go with the solar salt such as sand, silt, bits of shells or tiny pieces of woods.

2. Microbial - like the halophilic bacteria which thrives very well in salt concentration.

3. Chemical- the main chemical impurities are calcium and magnesium chloride.

Factors Affecting Salt Penetration 1. Types/kinds of salt

Table salt unrefined salt

refined salt pepper corn

Sea salt sea salt

2. Brine temperature

The rate of salt penetration is affected by temperature. At 0 º C, salt penetration is slower, but is faster at 15 º C and fastest at 30 º C at identical periods of observation.

3. Salt concentration

A difference in salt concentration between the fish and the brine results in gradual diffusion of salt into the fish. The higher the salt concentration, the rapid the salt penetration.

Salt concentration may be:

a. Saturated solution – there is an equal amount of salt dissolved in small amount of water

b. Super saturated- great amount of salt dissolved in small amount of water

c. Unsaturated- - less amount of salt dissolved in more amount of water

4. Brine volume

A small volume of brine in proportion to the fish affects results in a small concentration of salt.

5. Agitation of the brine

If the brine is occasionally stirred while it surrounds the fish, salt diffusion into the fish is hastened.

For Curing

Fish may either be dry-cured or pickle cured. The amount of salt in both methods is generally the same; ¼ of the total weight or 1/3 of the total volume of the fish.

Dry salt curing is a process where each fish is rubbed thoroughly with salt and then stacked in rows in appropriate containers, scattering a little salt between the layer and around the pieces.

Pickle cure method is a process where fish is packed in vats and barrels and other appropriate containers.

In dry salt curing the average amount of salt is 1 to 4 parts by weight of the fish.

In pickle cure method, a concentrated solution is poured ( 1 part to 3 parts water and the fish is completely immersed in brine.

Measuring/Weighing the Ingredients of the Curing Solution

To prepare a curing solution, the quantity depends on the type of cure, individual preferences and processing requirements stated in the procedure. Measure the amount of ingredient using the required measuring tools.

Measuring curing ingredient Preparing curing mixture

Occupational Health and Safety Requirements on the Use of Salt and Other Curing Ingredients

1. Some advocate that sea salt or manufactured salt is healthier than refined salt. Sea salt is better due to its magnesium and calcium compounds. However, it doesn‘t contain iodine to prevent iodine deficiency.

2. Salt when combined with other ingredients are used for healing and therapeutic effects.

3. Iodized salt contains a minute amount of potassium iodide and sodium iodide to help reduce the chance of iodine deficiency in humans like thyroid gland problems or goiter.

4. Unrefined salt contains 4 electrolytes (sodium, potassium, magnesium and calcium).

5. Too much or too little salt in the diet can lead to muscle cramps, dizziness or even electrolytes disturbance which can cause severe, even fatal, neurological problems.

6. Drinking too much water with insufficient salt intake, puts a person at risk of water intoxication (hyponatremia).

7. Salt is even used sometimes as a health aid, such as in treatment of dysautonomia.

8. Too much preservatives like sodium nitrate or nitrite is harmful to one‘s health because they are carcinogenic.

The information cited above will guide a food processor in selecting the best kind of salt appropriate in curing the food like fish or meat which is not hazardous to ones‘ health.

Bureau of Foods and Drugs (BFAD) Specification on the Use of Curing Ingredients

1. The Food Standard Agency (counterpart of BFAD) defines the level usage of salt in foods as follows:

a. High is more than 1.5 g salt pe 100 g. ( or 0.6 g sodium) b. Low is 0.3 g salt or less per 100 g. ( 0.1 g sodium)

If the amount of salt per 100 g is in between these figures, then that is the medium level of salt.

2. The Food and Drug Administration (FDA) Food Labeling Guide stipulates whether a food be labeled as ―free‖, ―low‖ or

―reduced/less‖ in respect of sodium.

3. Other health claims are made about a food (e.g low in fat, calories etc), a disclosure statement is required if the food exceeds 480 mg of sodium per serving.

4. Recommended usage to some is 6 g. of salt per day

5. Recommended level for iodized salt usage is 150 micrograms of iodine per day for both man and woman.

6. Recommended use level for curing salt—1/2 tsp/kg of meat, 0.2 % of weight of fish or 2 grams per kg of finished product, 125 ppm sodium nitrite.

LET US REMEMBER

1. All ingredients in salting and curing must be properly measured and weighed in accordance with OHS and BFAD requirements 2. The quality of salted/cured products depends on the proper

measurements/weights of salt and curing ingredients. Inaccurate measurements of ingredients will result to defective products.

3. Curing mixtures especially preservatives must be used in tolerable amounts. Using more than what is allowed is damaging to the health.

4. Amount of salt needed for fish depends on the type of cure or method of salting you are going to apply to the fish.

5. Observe accuracy on the measurement of ingredients in salting and curing.

6. Be cautious/careful in measuring ingredients for salting and curing, solutions and mixtures.

HOW MUCH HAVE YOU LEARNED?

1. Which of the following mixture would you use if you are instructed to prepare 10% brine solution. How will you measure it?

a. 1 part salt, 8 parts water c. 1 part salt, 9 parts water b. 1 part salt, 7 parts water d. 1 part salt, 5 parts water 2. How many grams of salt is applied to 700 grams of fish in Kench salting using the the ratio 1:7 by weight?

a. 100 grams of salt c. 200 grams of salt b. 150 grams of salt d. 250 grams of salt

3. In preparing curing solution, the following are measured EXCEPT ONE

a. vinegar c. sugar

b. salt d. oil

4. How many cups of salt is added to 27 cups of fish for curing using 1:3 ratio?

a. 10 cups c. 8 cups

b. 9 cups d. 7 cups

5. If you are asked to prepare a brine with a concentration of 20%, what is its equivalent in terms of ratio?

a. 1:4 c. 1:5

b. 1:7 d. 1:9

6. Which of the following consist the preparation of a 25% brine solution, with a 1:5 ratio meaning it consists of:

a. 1 part salt, 5parts water c. 1 part water, 5 parts fish b. 1 part salt, 5 parts fish d. 1 part fish, 5 parts salt 7. How many volumes of water is added to salt to make a solution of 1:4 if the salt weighs 250 grams/cup?

a. 1,000 ml of water c. 500 ml of water b. 800 ml of water d. 900 ml of water

8. Which among the concentration of salt given below is required to kill most species of unwanted bacteria?

a. 10% c. 20%

b. 25% d. !5%