FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The addition of salt to a food product is to:
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retard the microorganisms and preserve food product
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speed up food spoilage
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flavour
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None of the above
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Explanation:
Detailed explanation-1: -Salt also inhibits spoilage microbes while allowing growth of lactic acid bacteria in fermentations producing sauerkraut and pickles. On the most basic level, salt preserves food by exerting a drying effect, drawing water out of cells of both the food and microorganisms through the process of osmosis.
Detailed explanation-2: -Salt and sugar’s other antimicrobial mechanisms include interference with a microbe’s enzyme activity and weakening the molecular structure of its DNA. Sugar may also provide an indirect form of preservation by serving to accelerate accumulation of antimicrobial compounds from the growth of certain other organisms.
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