How does salt contribute to the preservation of food?
Show answer & explanation
Correct answer: C
Explanation
The Correct answer option 3 i.e. By inhibiting the growth of microorganisms through osmosis.
Salt preserves food primarily by drawing water out of microbial cells through osmosis, a process where water moves from areas of low solute concentration (inside the microbes) to high solute concentration (outside, in the salty environment). This dehydration inhibits the growth and reproduction of bacteria, molds, and yeasts, effectively slowing spoilage and extending shelf life .
other options :
- Promoting the Maillard reaction: This is a browning process that enhances flavor and color during cooking, not preservation.
- Acting as an antioxidant: Salt does not neutralize free radicals; it’s not an antioxidant.
- Reducing the pH of the food: Salt doesn’t significantly alter pH; acids like vinegar or lemon juice are used for that purpose.