What is food processing and food preservation?

Food processing mostly involves both packaging and preservation, while food preservation is concerned with the
control and elimination of the agents of foodspoilage. Additionally, food processing is performed to turn food into
something that is more palatable and convenient to eat.

Food processing methods that are used to preserve foods include:

 Refrigeration and freezing.

 Canning.

 Irradiation.

 Dehydration.

 Freeze-drying.

 Pickling.

 Pasteurizing.

 Fermentation.

Chorizo

Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. [1] It is both a color agent and a
means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. Curing salts are generally a
mixture of table salt and sodium nitrite and are used for pickling meats as part of the process to make sausage or cured
meat such as ham, bacon, pastrami, corned beef, etc. The reason for using nitrite-curing salt is to inhibit the growth of
bacteria, specifically Clostridium botulinum in an effort to prevent botulism.

Prague powder #1 (aka Cure #1) Prague powder #1 is 1 part (6.25%) sodium nitrite to 15 parts (93.75%) salt, plus anti-
caking elements. It is used for all curing other than dry. You use 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100
pounds(45 kg), and mix it with cold water to use.

What is the use of accord powder?

Accord powder is a blend of phosphates that is used to bind meat and retain its colour, flavour and moistness.
Commonly used in sausages, meatballs and other meat products. The dosage is 0.3% of the meat weight. For example,
use only 3 grams for every 1kg of meat.

What is the difference between curing salt and table salt?

Table salt is sodium chloride with a perhaps small amount of sodium or potassium iodide added as a nutrient (along with
dextrose, a sugar to stabilize the iodide) and usually a bit of an anti-caking agent like potassium ferrocyanide (no that’s
not the cyanide of homicide fame).

Curing salt is also mostly sodium chloride but typically with about 6.25 per cent sodium nitrite added to prevent or slow
spoilage (especially botulism) in the cured meat products where it is usually used. Some curing salts also contain sodium
nitrate which can slower break down into sodium nitrate for meat products where a long cure or shelf life is anticipated.

As a side effect, sodium nitrite tends to give the characteristic reddish color and flavors associated with a lot of cured
meats.

The salt is often tinted pink to identify it as both sodium nitrite and nitrate can be toxic in larger amounts.

There are also concerns that nitrites and nitrates at the normal levels in cured meats may be potential carcinogens and
can react especially under heat (think frying bacon) to form more potent carcinogens like nitrosoamines.

For these reasons, so-called uncured or “free of added nitrate” equivalent meats are marketed. Some of these use celery
juice in their cure, though this juice itself is a rich source of nitrites.
 Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or
immersion in vinegar. The resulting food is called a pickle, or, to prevent ambiguity, prefaced withpickled. The pickling
procedure will typically affect the food's texture and flavor.

Pickling is a method of storing food that involves placing the food into a sterile storage jar and marinating it in a brine
solution (to produce lactic acid) or a vinegar solution (acetic acid). This process, called anaerobic fermentation, kills
bacteria and imparts a sour taste to the preserved food.

. Make Pickled Vegetables in 4 Easy Steps

 Start with a Salt Soak. The first step in making pickled vegetables is to allow the clean,
cut vegetables to soak in salt or a strong saltwater solution for at least 3 hours, or sometimes overnight. ...
 2. Make a Vinegar Brine. ...
 Prepare and Fill Pickling Jars. ...
 Process Your Pickles.

Sardines

The health benefits of sardines include the prevention of heart diseases, and age-related macular degeneration. They
also help strengthen bones, boost the immune system, improve insulin resistance, and rejuvenate the skin.

What are Sardines?

Sardines are small, oily fish that belong to the family called Clupeidae. They are also known by the name pilchards in
some places. They generally come in the form of canned fish and are commonly known as canned sardines. Although
they are regarded as a single species, there are actually 21 types of fish that fall under the category of sardine.

The most popular species of sardines include Sardina, Sardinops, sardinella, and dussumieria. These fish are found
mostly in the Atlantic and Pacific oceans, as well as in the Mediterranean Sea. According to a report, in the past,
they were the most harvested fish around the world. [1]

Sardines were one of the easiest fish to obtain and they were known to man for a few millennia. However, they rose
to popularity during the early 18th century in Europe after the introduction of the canned version. The craze of eating
these fish slowly crept to America as well, where they became very popular by the late 19 th and early 20th century. The
concept of canned fish became an instant hit in the United States. People actually found it to be one of the best ways
to store food.

Nutritional Value of Sardines

According to USDA, fish oil made from sardines contain energy and fats. [3] Vitamins include thiamin, riboflavin,
niacin, vitamin B6, folate, vitamin B12, vitamin A, vitamin D, vitamin E, and vitamin K. The fatty acids found in them
include total saturated fats, monounsaturated fats, polyunsaturated fats, and cholesterol. These fatty acids, vitamins,
and trace mineral elements help in the prevention of many diseases and promote overall health.

Health Benefits of Sardines

The presence of macro and micro-nutrients, in these fish, without having a high-fat content makes them very useful
for our body. Below are some of its most important benefits.

Prevention of Heart Diseases

Sardines are rich in omega-3 fatty acids, which are helpful in preventing heart diseases. [4] Research by the
Department of Food Science and Nutrition, University of Minnesota has shown that omega-3 fatty acids such as EPA
(Eicosapentaenoic acid) and DHA (Docosahexaenoic acid) break down bad or LDL cholesterol in the body and thus
help in preventing heart diseases. [5]

Omega-3 fatty acids are also known to break down arterial plaque, which blocks arteries and increases blood
pressure. By clearing the plaque, these fatty acids help in controlling blood pressure as well.
Reduction in Blood Clots

Blood clots in the arteries can be dangerous for the cardiovascular system. [4] Regular intake of omega-3 fats found in
fish like sardines is good for the heart because it helps in reducing cholesterol and blood pressure, thereby preventing
stroke and atherosclerosis.

Reduced Risk of Macular Degeneration

A fact sheet released by the National Eye Institute (NEI) says that age-related macular degeneration (AMD) is a
condition which is usually seen among people aged 50 or more. [6] Macular and retinal degeneration over the years
results in loss of vision. Both NEI and the European Journal of Clinical Nutrition suggest that fish like sardines results in
a reduced risk of developing AMD. [6] [7]

Anti-cancer Properties

A cancer research report published by Dr. Powel Brown and Dr. Corey Speers in the Journal of the National Cancer
Institute, has shown that the intake of calcium and vitamin D can be very helpful in preventing certain types of
cancers like breast cancer. [8] Sardines are one of the best sources of calcium and vitamin D. However, more research
and clinical trials are required.

Strong Bones

Sardines are a good source of calcium, and regular calcium helps in strengthening bones. A good amount of calcium,
coupled with exercise can strengthen bones and prevent diseases such as osteoporosis.

Healthy Immune System

Consuming sardines can help in building up the immune system. Research by The Journal of Nutrition suggests that
sardine fish oil may improve the immune system by increasing the count of immune cells. [9]

Skin Care

The fats found in sardines play an essential role at the cellular level in skin cells. The book “Forever Young: The
Science of Nutrigenomics for Glowing, Wrinkle-Free Skin and Radiant Health at Every Age” by Dr. Nicholas Perricone
says that sardines (cold water fish) help in giving you a radiant skin. [10]

nsulin Resistance

Insulin resistance is one of the major factors to look for in diabetes. In cases where there is insulin resistance, the
insulin produced in the body is utilized less efficiently. This, in turn, means that there is more glucose in the blood
than there usually should be. Studies have shown that insulin resistance can be reduced by consuming sardines, as
the protein found in them is more effective in reducing insulin resistance as compared to casein protein.

Antioxidant Properties

Sardines contain selenium, which is helpful in neutralizing free radicals and protecting organs from damage. [11]