Which of the following statements about salting are true?
(a) Calcium and magnesium salts and all sulphates affect a retardation of the penetration of salt into fish during salting process
(b) There are two methods of salting fish- brine-salting and dry-salting
(c) Dry-salting is more commonly used than dry salting because it is more efficient
(d) All of the mentioned
I have been asked this question in examination.
The query is from Principles of Food Pickling and Curing-1 in division Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering