Description
Preservation methods such as pickling, curing, and smoking inhibit microbial growth through acidification, salt concentration, and temperature control.
Technical
Pickling relies on acidification (pH < 4.6) via vinegar or lactic‑acid fermentation; curing uses high salt or brine with nitrates/nitrites to inhibit growth; smoking introduces phenolic compounds and formaldehyde, with hot smoking providing thermal denaturation. Fermentative preservation lowers pH to 3.5–4.5 via lactic‑acid bacteria, creating an environment hostile to spoilage organisms.
Science
Primary Reaction
Acidification, salt inhibition, thermal denaturation, phenol formation
Sensory Profile
Aroma ()
acidicsaltysmokyfermentednuttyvinegarywoodyearthysharppungent