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marinade and today are still using methods of food protection, bringing together physical and chemical characteristics among these are: salting, mainly applied to meat and fish, which has direct effect to reduce the water content of the product, a the reasons for their deterioration, and protect, through the action of salt, of possible microbial attacks. Cod, roe, herring are prepared for this system; the places where these foods should be stored dry and ventilated to prevent the pieces exude. Smoking, also applied to meat and fish, conservation causes through the action of smoke dryer heat and power antiseptic, also has the feature of providing a special flavor.

Marinade (addition of spices and seasonings) is another procedure that prolongs the conservation of food for a while. Currently sold whole pieces or cuts of meat (eg tapes back) dressed and protected by polyethylene must be kept under refrigeration, then, despite the marinade, temperature and contact with air, deteriorate. Another procedure that protects and transforms the consistency and appearance of food is drying. Involves subjecting the product to the action of a stream of air that is free from his high humidity (is responsible for putrefaction), or exposed to the action of natural air drying and sun. Raisins, dried apricots, prunes, dried figs, are products prepared in this way. The loss of water and the concentration of their own sugars are less sensitive to putrefaction. The addition of sugar, as in the case of candied fruits, quince jam, is another method of preserving food. In addition, on the same product can be applied at the same time various conservation procedures to prevent the natural agents (moisture, air, heat) or biological (germs) act by promoting the destruction of the product

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