Search results
Results from the WOW.Com Content Network
As a preservative and color fixative, with or without sodium nitrate, in smoked, cured sablefish, smoked, cured salmon, and smoked, cured shad so that the level of sodium nitrite does not exceed 200 parts per million and the level of sodium nitrate does not exceed 500 parts per million in the finished product." [13]
For premium support please call: 800-290-4726 more ways to reach us
Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. [1] Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. [1] Slices of beef in a can
An ancient basin for fish preservation in Tyritake, Crimea A fish-drying rack in Norway. Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption.
Accidents in the world of food can occasionally lead to the discovery of something delicious, but most of the time cooking mistakes lead to undercooked roasts, spreading cookies and inedible eats.
[7] 3 ounces (85 g) of smoked salmon contains approximately 660 mg of sodium, while an equivalent portion of fresh cooked salmon contains about 50 mg. [7] Although high salt content prevents the growth of microorganisms in smoked salmon by limiting water activity, [7] the American Heart Association recommends limiting sodium consumption.
B(OH) 3 ⇌ HBO 2 + H 2 O. The solution is mildly acidic due to ionization of the acids: B(OH) 3 + H 2 O ⇌ [BO(OH) 2] − + H 3 O + HBO 2 + H 2 O ⇌ [BO 2] − + H 3 O + However, Raman spectroscopy of strongly alkaline solutions has shown the presence of [B(OH) 4] − ions, [14] leading some to conclude that the acidity is exclusively due to ...
[3] Curing can be induced by heat, radiation, electron beams, or chemical additives. To quote from IUPAC: curing "might or might not require mixing with a chemical curing agent". [1] Thus, two broad classes are curing induced by chemical additives (also called curing agents, hardeners) and curing in the absence of additives. An intermediate ...