Salting is a method used in the processing of seafood. In this process, when salt is added to the fish meat via sodium chloride (NaCl), the salt passes into the fish meat by osmosis. Salt initially increases the solubility of fish proteins. The helices in the protein structure open and the proteins bind more water, causing the meat to swell. However, as the salt concentration increases, the solubility of the proteins decreases and the proteins precipitate and coagulate. With the collapse of the proteins, the salt intake decreases and the water starts to come out of the meat. Salt intake is rapid at first, but slows down over time and the salting process is regulated. The chloride ion (Cl-) in the salt has a sterilizing effect on the bacteria.
Salt entering the fish meat disrupts the structure of the bacterial cell and causes the death of the bacteria by increasing the osmotic pressure. Therefore, bacteria that cause fish spoilage at high salt concentration cannot grow and multiply. The salting process increases the durability of the fish meat, prevents it from spoiling and keeps the product fresh for longer.
The salting process plays an important role in the processing of seafood. The right amount and duration of salt has an impact on the quality, flavor and durability of the product. However, it is important not to overdo the salting, as excessive use of salt can cause the product to be salty and upset the taste balance.