FOOD CHEMISTRY
FOOD ADDITIVES AND PRESERVATIVES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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cooling, smoked, the addition of enzyme
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drying, freezing, the addition of sugar
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cooling, canning, the addition of salt
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canning, drying, the addition of enzyme
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Detailed explanation-1: -There are two common methods of salting: dry salting, whereby salt is applied directly onto the fish surface; and, brining, whereby the fish are immersed in a salt/water solution. Both marine and inland fish are salted. Fish are salted whole (if they are small), split or cut into pieces prior to salting.
Detailed explanation-2: -The chemical preservatives potentially used in fishery industry are nitrite, sulfurdioxide, benzoic acid and, sorbic acid. These preservatives have their own characteristics oninhibition of microorganisms. Food characteristic such as pH, and aw are the key factors on theactivity of antimicrobial agent.
Detailed explanation-3: -1.1. Production. Salted fish (salt fish) are treated by brining, dry-salting, pickle curing or a combination of these treatments, increasing the amount of salt in the fish substantially beyond that ordinarily found in the fresh product.