Description
Pickling and curing are biological preservation methods that use acidification, salt, and nitrite to inhibit spoilage and pathogenic bacteria.
Technical
Acidification lowers pH, creating an environment hostile to Clostridium botulinum and other pathogens, while salt induces osmotic stress that dehydrates microbes. In curing, sodium nitrite reacts with myoglobin to form nitrosylmyoglobin, giving cured meats their characteristic color and flavor, and also provides antimicrobial activity.
Science
Primary Reaction
Acidification and salt-induced osmotic stress, nitrite-mediated protein modification
Sensory Profile
Aroma ()
vinegarysaltyfermentedbrinydillearthyspicygarlickymustysharp