TITLE OF EXPERIMENT

Practical 5: Preservation by Using Salt

INTRODUCTION

Salt is effective as a preservative because it reduces the water activity of foods. The water
activity of a food is the amount of unbound water available for microbial growth and chemical
reactions. Salts ability to decrease water activity is thought to be due to the ability of sodium and
chloride ions to associate with water molecules Adding salt to foods can also cause microbial
cells to undergo osmotic shock, resulting in the loss of water from the cell and thereby causing
cell death or retarded growth. It has also been suggested that for some microorganisms, salt may
limit oxygen solubility, interfere with cellular enzymes, or force cells to expend energy to
exclude sodium ions from the cell, all of which can reduce the rate of growth (Davidson, 2001).

Today, few foods are preserved solely by the addition of salt. However, salt remains a commonly
used component for creating an environment resistant to spoilage and inhospitable for the
survival of pathogenic organisms in foods. Products in the modern food supply are often
preserved by multiple hurdles that control microbial growth, increase food safety, and extend
product shelf life. Salt, high- or low-temperature processing and storage, pH, redox potential, and
other additives are examples of hurdles that can be used for preservation (Leistner, 2000).

OBJECTIVE

1) To learn preservation of food by using salt

2) To determine the function of salt towards food
3) To measure total soluble solids and pH beginning from day 0
4) To measure the water activity and moisture content
5) To evaluate the salted fish for sensory evaluation

MATERIALS AND METHOD

MATERIALS

1) 600 g fresh fish

2) 120 g salt
3) Refrcatometer

METHODS

The viscera, gill etc Then, placed in

was removed and the The salt was spread sealed plastic bags
fish was washed throughout the fish and was stored in an
throughly air tight container

The total soluble The fish was leaved

At the end of day 3, solids and pH was for three nights in the
the fish was removed measured beginning refrigerator 5 to to
from day 0 7 0C

The water activity

The prepared fish was
and moisture content The fish was deep fry
compared with the
was measured and the at 1700C and the oil
commercial salted
texture and odour was was drained
fish
evaluated

The scale given was

The observation was
used for sensory
discussed
evaluation

DATA/RESULT
 EXPERIMENTAL COMMERCIAL

10 11
21 26
SALTINESS 3 11 39
4 10 46

10 12
23 2 16
TEXTURE 3 16 34
43 43

1 17 1 18
23 24
ODOUR 32 36
40 40

1 18 1 20
24 23
TASTE 30 30
40 40

10 11
OVERALL 24 24
ACCEPTABILITY 3 13 3 11
45 46
DISCUSSION

Based on the experiment, salt is effective as a preservative because it reduces the water activity
of foods. Salts ability to decrease water activity is thought to be due to the ability of sodium and
chloride ions to associate with water molecules Adding salt to foods can also cause microbial
cells to undergo osmotic shock, resulting in the loss of water from the cell and thereby causing
cell death or retarded growth.

First, the viscera, gill and others was removed and the fish was washed thoroughly. The salt was
spread throughout the fish. Then, placed in sealed plastic bags and was stored in an air tight
container. The fish was leaved for seven nights in the refrigerator 5 to 7 0C. At the end of day
seven, the fish was removed. The water activity, pH and total soluble solid (TSS) were measured.
The water activity of salted fish after fish have been put inside cabinet dryer are 0.3968 and pH
get from this experiment are 4.07. Meanwhile, for TSS salted fish are 30.0 0 Brix. Then, the
prepared fish was compared with the commercial salted fish and the fish was deep fry at 170 0C
and the oil was drained. The sensory evaluations of salted fish have been done. There are 5
characteristics for this evaluation that is saltiness, texture, odour, taste and overall acceptability.

For, saltiness experimental salted fish many people give moderately salty that is 11 people. But,
the difference does not large because 10 people give extremely salty. Meanwhile, for commercial
salted 9 many people give moderately salty. Next, for texture experimental salted majority
people give moderately hard that is 16 people and for commercial majority give slightly hard that
is 16 people. For odour of experimental salted fish, 17 people give very slightly off odour.
Meanwhile, for commercial 18 people give very slightly off odour. Besides that, for taste
experimental 18 people give very slightly off flavor and for commercial 20 people give very
slightly off flavor. Lastly, for overall acceptable, many people like experimental salted fish and
commercial because 13 people give moderately acceptable for experimental and for commercial
11 people give very moderately acceptable.
CONCLUSION

There are several objectives for this experiment and salted fish in this experiment using concept
osmoanabiosis. Salt is effective as a preservative because it reduces the water activity of foods.
The water activity of a food is the amount of unbound water available for microbial growth and
chemical reactions. Water activity of salted fish get from this practical are 0.3968 and pH are
4.07. Meanwhile, for TSS salted fish are 30.00 Brix. The objective of this experiment was
achieved.

REFERENCE

Davidson, P.M, (2001).Chemical preservatives and natural antimicrobial compounds, Food

microbiology: Fundamentals and frontiers. Doyle MP, Beauchat LR, Montville TJ, editors.
Washington, DC: ASM Press

Leistner ,L (2000). Basic aspects of food preservation by hurdle technology. International

Journal of Food Microbiology. 55(13):181186.