Why does processed meat contain preservatives, while canned fish needs not?Does preparation of food change the nutritional content with respect to fat type?Plum preserving/storage method that tastes like plums, not prunes (I just picked 30 lbs)Does dumping the water from boiling ramen noodles reduce the fat content much?How do I maximize the shelf life of my homemade hot sauce?Substitute for pig productsIs it valid to claim that a jam contains no preservatives?What is a “raw smoked” gammon (or ham)?Does canned tuna contain preservatives?Cooking sliced ham to make it tenderIs it possible to can hummus?
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Why does processed meat contain preservatives, while canned fish needs not?
Does preparation of food change the nutritional content with respect to fat type?Plum preserving/storage method that tastes like plums, not prunes (I just picked 30 lbs)Does dumping the water from boiling ramen noodles reduce the fat content much?How do I maximize the shelf life of my homemade hot sauce?Substitute for pig productsIs it valid to claim that a jam contains no preservatives?What is a “raw smoked” gammon (or ham)?Does canned tuna contain preservatives?Cooking sliced ham to make it tenderIs it possible to can hummus?
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;
I've read that canned salmon typically does not contain any preservatives.
On the other hand processed meat (such as ham) contains them.
Why are preservatives needed in some cases but not others?
food-preservation canning nutrient-composition ham
asked Apr 27 at 11:19
MaxBMaxB
18518
add a comment |
I've read that canned salmon typically does not contain any preservatives.
On the other hand processed meat (such as ham) contains them.
Why are preservatives needed in some cases but not others?
food-preservation canning nutrient-composition ham
asked Apr 27 at 11:19
MaxBMaxB
18518
11
I am not sure I understand your question. Are you compared canned fish to some kind of canned meat, or are you comparing two totally different preservation techniques, like canning and curing, and asking why they are not done in the same way?
– rumtscho♦
Apr 27 at 11:59
add a comment |
I've read that canned salmon typically does not contain any preservatives.
On the other hand processed meat (such as ham) contains them.
Why are preservatives needed in some cases but not others?
food-preservation canning nutrient-composition ham
asked Apr 27 at 11:19
MaxBMaxB
18518
I've read that canned salmon typically does not contain any preservatives.
On the other hand processed meat (such as ham) contains them.
Why are preservatives needed in some cases but not others?
food-preservation canning nutrient-composition ham
food-preservation canning nutrient-composition ham
asked Apr 27 at 11:19
MaxBMaxB
18518
asked Apr 27 at 11:19
MaxBMaxB
18518
asked Apr 27 at 11:19
MaxBMaxB
18518
asked Apr 27 at 11:19
MaxBMaxB
18518
asked Apr 27 at 11:19
MaxBMaxB
18518
18518
11
I am not sure I understand your question. Are you compared canned fish to some kind of canned meat, or are you comparing two totally different preservation techniques, like canning and curing, and asking why they are not done in the same way?
– rumtscho♦
Apr 27 at 11:59
add a comment |
11
I am not sure I understand your question. Are you compared canned fish to some kind of canned meat, or are you comparing two totally different preservation techniques, like canning and curing, and asking why they are not done in the same way?
– rumtscho♦
Apr 27 at 11:59
11
11
I am not sure I understand your question. Are you compared canned fish to some kind of canned meat, or are you comparing two totally different preservation techniques, like canning and curing, and asking why they are not done in the same way?
– rumtscho♦
Apr 27 at 11:59
I am not sure I understand your question. Are you compared canned fish to some kind of canned meat, or are you comparing two totally different preservation techniques, like canning and curing, and asking why they are not done in the same way?
– rumtscho♦
Apr 27 at 11:59
add a comment |
2 Answers
2
active
oldest
votes
These are two different ways to preserve food.
The canned salmon was boiled and then sealed into a can while it was still boiling sealed into a can and boiled under a specified combination of time and temperature that has been empirically proven to kill enough bacteria. All the bacteria in the can are dead, and no more can get in, so it's sterile and won't rot until it's opened.
The ham is preserved differently: instead of being sterile, it has enough preservatives that whatever bacteria get in can't grow, or at least grow very slowly.
The difference is between canning and curing, not between fish and meat. It's also possible to can meat (in which case it doesn't need preservatives) and cure fish (for example, smoked salmon).
edited Apr 28 at 7:48
rumtscho♦
83.7k28193360
answered Apr 27 at 19:58
AnonymousAnonymous
3264
7
Since this question hit HNQ and we have many users who misunderstand basic food preservation anyway, I took the liberty of expanding a sentence to point out that it has been boiled under controlled circumstances. There are too many people out there who think that reaching boiling kills all bacteria instantly.
– rumtscho♦
Apr 28 at 7:49
2
And too many people who don't know that sometimes bacteria aren't the real problem, and that killing the bacteria doesn't even begin to remove the toxins that were produced before you kill them.
– George M
Apr 29 at 19:54
add a comment |
Canned salmon is sterilized. Sterilization uses heat to render a product safe. Cured hams are preserved with salt, and nitrites in some cases. Some hams are also cooked. Furthermore, some fish is salted and dried for curing purposes. Salt and drying greatly reduce water activity to render a product safe. Two different processes, both create a safe product.
answered Apr 27 at 11:22
moscafjmoscafj
28.1k14281
6
The OP asks why preservatives are needed in one case and not in the others. Could the pasteurization technique used for salmon be applied to ham? Could salmon be cured with salt and nitrites?
– WaterMolecule
Apr 27 at 15:39
8
@WaterMolecule: while it couldn't be applied to ham per se, as ham is by definition pork cured with salt, however you certainly could preserve pork via canning. Likewise salmon can be cured with salt, and for a long time prior to canning, fish was regularly preserved in that manner.
– whatsisname
Apr 27 at 18:49
1
@WaterMolecule cured fish (including salt curing) is very common see en.wikipedia.org/wiki/Cured_fish .
– user20637
Apr 27 at 18:59
4
Ham is not, by definition, pork cured with salt; ham is, by definition, pork from the hindquarters and/or hindlegs. It's perfectly possible to have uncured ham, possibly preserved via canning. (For that matter, it's also perfectly possible to can cured ham.)
– Sean
Apr 27 at 21:22
1
@WaterMolecule sure, there exists such a thing as canned stewed meat. Pork, beef or both. It's not popular nowadays because, frankly speaking, isn't very appetizing. But it was ubiquitous in the USSR. No preservatives, just high temperature sterilization.
– IMil
Apr 28 at 8:07
|
show 1 more comment
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2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
These are two different ways to preserve food.
The canned salmon was boiled and then sealed into a can while it was still boiling sealed into a can and boiled under a specified combination of time and temperature that has been empirically proven to kill enough bacteria. All the bacteria in the can are dead, and no more can get in, so it's sterile and won't rot until it's opened.
The ham is preserved differently: instead of being sterile, it has enough preservatives that whatever bacteria get in can't grow, or at least grow very slowly.
The difference is between canning and curing, not between fish and meat. It's also possible to can meat (in which case it doesn't need preservatives) and cure fish (for example, smoked salmon).
edited Apr 28 at 7:48
rumtscho♦
83.7k28193360
answered Apr 27 at 19:58
AnonymousAnonymous
3264
7
Since this question hit HNQ and we have many users who misunderstand basic food preservation anyway, I took the liberty of expanding a sentence to point out that it has been boiled under controlled circumstances. There are too many people out there who think that reaching boiling kills all bacteria instantly.
– rumtscho♦
Apr 28 at 7:49
2
And too many people who don't know that sometimes bacteria aren't the real problem, and that killing the bacteria doesn't even begin to remove the toxins that were produced before you kill them.
– George M
Apr 29 at 19:54
add a comment |
These are two different ways to preserve food.
The canned salmon was boiled and then sealed into a can while it was still boiling sealed into a can and boiled under a specified combination of time and temperature that has been empirically proven to kill enough bacteria. All the bacteria in the can are dead, and no more can get in, so it's sterile and won't rot until it's opened.
The ham is preserved differently: instead of being sterile, it has enough preservatives that whatever bacteria get in can't grow, or at least grow very slowly.
The difference is between canning and curing, not between fish and meat. It's also possible to can meat (in which case it doesn't need preservatives) and cure fish (for example, smoked salmon).
edited Apr 28 at 7:48
rumtscho♦
83.7k28193360
answered Apr 27 at 19:58
AnonymousAnonymous
3264
7
Since this question hit HNQ and we have many users who misunderstand basic food preservation anyway, I took the liberty of expanding a sentence to point out that it has been boiled under controlled circumstances. There are too many people out there who think that reaching boiling kills all bacteria instantly.
– rumtscho♦
Apr 28 at 7:49
2
And too many people who don't know that sometimes bacteria aren't the real problem, and that killing the bacteria doesn't even begin to remove the toxins that were produced before you kill them.
– George M
Apr 29 at 19:54
add a comment |
These are two different ways to preserve food.
The canned salmon was boiled and then sealed into a can while it was still boiling sealed into a can and boiled under a specified combination of time and temperature that has been empirically proven to kill enough bacteria. All the bacteria in the can are dead, and no more can get in, so it's sterile and won't rot until it's opened.
The ham is preserved differently: instead of being sterile, it has enough preservatives that whatever bacteria get in can't grow, or at least grow very slowly.
The difference is between canning and curing, not between fish and meat. It's also possible to can meat (in which case it doesn't need preservatives) and cure fish (for example, smoked salmon).
edited Apr 28 at 7:48
rumtscho♦
83.7k28193360
answered Apr 27 at 19:58
AnonymousAnonymous
3264
These are two different ways to preserve food.
The canned salmon was boiled and then sealed into a can while it was still boiling sealed into a can and boiled under a specified combination of time and temperature that has been empirically proven to kill enough bacteria. All the bacteria in the can are dead, and no more can get in, so it's sterile and won't rot until it's opened.
The ham is preserved differently: instead of being sterile, it has enough preservatives that whatever bacteria get in can't grow, or at least grow very slowly.
The difference is between canning and curing, not between fish and meat. It's also possible to can meat (in which case it doesn't need preservatives) and cure fish (for example, smoked salmon).
edited Apr 28 at 7:48
rumtscho♦
83.7k28193360
answered Apr 27 at 19:58
AnonymousAnonymous
3264
edited Apr 28 at 7:48
rumtscho♦
83.7k28193360
edited Apr 28 at 7:48
rumtscho♦
83.7k28193360
edited Apr 28 at 7:48
rumtscho♦
83.7k28193360
83.7k28193360
answered Apr 27 at 19:58
AnonymousAnonymous
3264
answered Apr 27 at 19:58
AnonymousAnonymous
3264
answered Apr 27 at 19:58
AnonymousAnonymous
3264
3264
7
Since this question hit HNQ and we have many users who misunderstand basic food preservation anyway, I took the liberty of expanding a sentence to point out that it has been boiled under controlled circumstances. There are too many people out there who think that reaching boiling kills all bacteria instantly.
– rumtscho♦
Apr 28 at 7:49
2
And too many people who don't know that sometimes bacteria aren't the real problem, and that killing the bacteria doesn't even begin to remove the toxins that were produced before you kill them.
– George M
Apr 29 at 19:54
add a comment |
7
Since this question hit HNQ and we have many users who misunderstand basic food preservation anyway, I took the liberty of expanding a sentence to point out that it has been boiled under controlled circumstances. There are too many people out there who think that reaching boiling kills all bacteria instantly.
– rumtscho♦
Apr 28 at 7:49
2
And too many people who don't know that sometimes bacteria aren't the real problem, and that killing the bacteria doesn't even begin to remove the toxins that were produced before you kill them.
– George M
Apr 29 at 19:54
7
7
Since this question hit HNQ and we have many users who misunderstand basic food preservation anyway, I took the liberty of expanding a sentence to point out that it has been boiled under controlled circumstances. There are too many people out there who think that reaching boiling kills all bacteria instantly.
– rumtscho♦
Apr 28 at 7:49
Since this question hit HNQ and we have many users who misunderstand basic food preservation anyway, I took the liberty of expanding a sentence to point out that it has been boiled under controlled circumstances. There are too many people out there who think that reaching boiling kills all bacteria instantly.
– rumtscho♦
Apr 28 at 7:49
2
2
And too many people who don't know that sometimes bacteria aren't the real problem, and that killing the bacteria doesn't even begin to remove the toxins that were produced before you kill them.
– George M
Apr 29 at 19:54
And too many people who don't know that sometimes bacteria aren't the real problem, and that killing the bacteria doesn't even begin to remove the toxins that were produced before you kill them.
– George M
Apr 29 at 19:54
add a comment |
Canned salmon is sterilized. Sterilization uses heat to render a product safe. Cured hams are preserved with salt, and nitrites in some cases. Some hams are also cooked. Furthermore, some fish is salted and dried for curing purposes. Salt and drying greatly reduce water activity to render a product safe. Two different processes, both create a safe product.
answered Apr 27 at 11:22
moscafjmoscafj
28.1k14281
6
The OP asks why preservatives are needed in one case and not in the others. Could the pasteurization technique used for salmon be applied to ham? Could salmon be cured with salt and nitrites?
– WaterMolecule
Apr 27 at 15:39
8
@WaterMolecule: while it couldn't be applied to ham per se, as ham is by definition pork cured with salt, however you certainly could preserve pork via canning. Likewise salmon can be cured with salt, and for a long time prior to canning, fish was regularly preserved in that manner.
– whatsisname
Apr 27 at 18:49
1
@WaterMolecule cured fish (including salt curing) is very common see en.wikipedia.org/wiki/Cured_fish .
– user20637
Apr 27 at 18:59
4
Ham is not, by definition, pork cured with salt; ham is, by definition, pork from the hindquarters and/or hindlegs. It's perfectly possible to have uncured ham, possibly preserved via canning. (For that matter, it's also perfectly possible to can cured ham.)
– Sean
Apr 27 at 21:22
1
@WaterMolecule sure, there exists such a thing as canned stewed meat. Pork, beef or both. It's not popular nowadays because, frankly speaking, isn't very appetizing. But it was ubiquitous in the USSR. No preservatives, just high temperature sterilization.
– IMil
Apr 28 at 8:07
|
show 1 more comment
Canned salmon is sterilized. Sterilization uses heat to render a product safe. Cured hams are preserved with salt, and nitrites in some cases. Some hams are also cooked. Furthermore, some fish is salted and dried for curing purposes. Salt and drying greatly reduce water activity to render a product safe. Two different processes, both create a safe product.
answered Apr 27 at 11:22
moscafjmoscafj
28.1k14281
6
The OP asks why preservatives are needed in one case and not in the others. Could the pasteurization technique used for salmon be applied to ham? Could salmon be cured with salt and nitrites?
– WaterMolecule
Apr 27 at 15:39
8
@WaterMolecule: while it couldn't be applied to ham per se, as ham is by definition pork cured with salt, however you certainly could preserve pork via canning. Likewise salmon can be cured with salt, and for a long time prior to canning, fish was regularly preserved in that manner.
– whatsisname
Apr 27 at 18:49
1
@WaterMolecule cured fish (including salt curing) is very common see en.wikipedia.org/wiki/Cured_fish .
– user20637
Apr 27 at 18:59
4
Ham is not, by definition, pork cured with salt; ham is, by definition, pork from the hindquarters and/or hindlegs. It's perfectly possible to have uncured ham, possibly preserved via canning. (For that matter, it's also perfectly possible to can cured ham.)
– Sean
Apr 27 at 21:22
1
@WaterMolecule sure, there exists such a thing as canned stewed meat. Pork, beef or both. It's not popular nowadays because, frankly speaking, isn't very appetizing. But it was ubiquitous in the USSR. No preservatives, just high temperature sterilization.
– IMil
Apr 28 at 8:07
|
show 1 more comment
Canned salmon is sterilized. Sterilization uses heat to render a product safe. Cured hams are preserved with salt, and nitrites in some cases. Some hams are also cooked. Furthermore, some fish is salted and dried for curing purposes. Salt and drying greatly reduce water activity to render a product safe. Two different processes, both create a safe product.
answered Apr 27 at 11:22
moscafjmoscafj
28.1k14281
Canned salmon is sterilized. Sterilization uses heat to render a product safe. Cured hams are preserved with salt, and nitrites in some cases. Some hams are also cooked. Furthermore, some fish is salted and dried for curing purposes. Salt and drying greatly reduce water activity to render a product safe. Two different processes, both create a safe product.
answered Apr 27 at 11:22
moscafjmoscafj
28.1k14281
edited Apr 27 at 21:32
answered Apr 27 at 11:22
moscafjmoscafj
28.1k14281
answered Apr 27 at 11:22
moscafjmoscafj
28.1k14281
answered Apr 27 at 11:22
moscafjmoscafj
28.1k14281
28.1k14281
6
The OP asks why preservatives are needed in one case and not in the others. Could the pasteurization technique used for salmon be applied to ham? Could salmon be cured with salt and nitrites?
– WaterMolecule
Apr 27 at 15:39
8
@WaterMolecule: while it couldn't be applied to ham per se, as ham is by definition pork cured with salt, however you certainly could preserve pork via canning. Likewise salmon can be cured with salt, and for a long time prior to canning, fish was regularly preserved in that manner.
– whatsisname
Apr 27 at 18:49
1
@WaterMolecule cured fish (including salt curing) is very common see en.wikipedia.org/wiki/Cured_fish .
– user20637
Apr 27 at 18:59
4
Ham is not, by definition, pork cured with salt; ham is, by definition, pork from the hindquarters and/or hindlegs. It's perfectly possible to have uncured ham, possibly preserved via canning. (For that matter, it's also perfectly possible to can cured ham.)
– Sean
Apr 27 at 21:22
1
@WaterMolecule sure, there exists such a thing as canned stewed meat. Pork, beef or both. It's not popular nowadays because, frankly speaking, isn't very appetizing. But it was ubiquitous in the USSR. No preservatives, just high temperature sterilization.
– IMil
Apr 28 at 8:07
|
show 1 more comment
6
The OP asks why preservatives are needed in one case and not in the others. Could the pasteurization technique used for salmon be applied to ham? Could salmon be cured with salt and nitrites?
– WaterMolecule
Apr 27 at 15:39
8
@WaterMolecule: while it couldn't be applied to ham per se, as ham is by definition pork cured with salt, however you certainly could preserve pork via canning. Likewise salmon can be cured with salt, and for a long time prior to canning, fish was regularly preserved in that manner.
– whatsisname
Apr 27 at 18:49
1
@WaterMolecule cured fish (including salt curing) is very common see en.wikipedia.org/wiki/Cured_fish .
– user20637
Apr 27 at 18:59
4
Ham is not, by definition, pork cured with salt; ham is, by definition, pork from the hindquarters and/or hindlegs. It's perfectly possible to have uncured ham, possibly preserved via canning. (For that matter, it's also perfectly possible to can cured ham.)
– Sean
Apr 27 at 21:22
1
@WaterMolecule sure, there exists such a thing as canned stewed meat. Pork, beef or both. It's not popular nowadays because, frankly speaking, isn't very appetizing. But it was ubiquitous in the USSR. No preservatives, just high temperature sterilization.
– IMil
Apr 28 at 8:07
6
6
The OP asks why preservatives are needed in one case and not in the others. Could the pasteurization technique used for salmon be applied to ham? Could salmon be cured with salt and nitrites?
– WaterMolecule
Apr 27 at 15:39
The OP asks why preservatives are needed in one case and not in the others. Could the pasteurization technique used for salmon be applied to ham? Could salmon be cured with salt and nitrites?
– WaterMolecule
Apr 27 at 15:39
8
8
@WaterMolecule: while it couldn't be applied to ham per se, as ham is by definition pork cured with salt, however you certainly could preserve pork via canning. Likewise salmon can be cured with salt, and for a long time prior to canning, fish was regularly preserved in that manner.
– whatsisname
Apr 27 at 18:49
@WaterMolecule: while it couldn't be applied to ham per se, as ham is by definition pork cured with salt, however you certainly could preserve pork via canning. Likewise salmon can be cured with salt, and for a long time prior to canning, fish was regularly preserved in that manner.
– whatsisname
Apr 27 at 18:49
1
1
@WaterMolecule cured fish (including salt curing) is very common see en.wikipedia.org/wiki/Cured_fish .
– user20637
Apr 27 at 18:59
@WaterMolecule cured fish (including salt curing) is very common see en.wikipedia.org/wiki/Cured_fish .
– user20637
Apr 27 at 18:59
4
4
Ham is not, by definition, pork cured with salt; ham is, by definition, pork from the hindquarters and/or hindlegs. It's perfectly possible to have uncured ham, possibly preserved via canning. (For that matter, it's also perfectly possible to can cured ham.)
– Sean
Apr 27 at 21:22
Ham is not, by definition, pork cured with salt; ham is, by definition, pork from the hindquarters and/or hindlegs. It's perfectly possible to have uncured ham, possibly preserved via canning. (For that matter, it's also perfectly possible to can cured ham.)
– Sean
Apr 27 at 21:22
1
1
@WaterMolecule sure, there exists such a thing as canned stewed meat. Pork, beef or both. It's not popular nowadays because, frankly speaking, isn't very appetizing. But it was ubiquitous in the USSR. No preservatives, just high temperature sterilization.
– IMil
Apr 28 at 8:07
@WaterMolecule sure, there exists such a thing as canned stewed meat. Pork, beef or both. It's not popular nowadays because, frankly speaking, isn't very appetizing. But it was ubiquitous in the USSR. No preservatives, just high temperature sterilization.
– IMil
Apr 28 at 8:07
|
show 1 more comment
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11
I am not sure I understand your question. Are you compared canned fish to some kind of canned meat, or are you comparing two totally different preservation techniques, like canning and curing, and asking why they are not done in the same way?
– rumtscho♦
Apr 27 at 11:59