Salt is used as a preservative at the rate of…

preservation techniques, such as pickling and curing. The optimal concentration of salt for preservation typically falls within the range of 15-25%. This concentration is high enough to inhibit the growth of spoilage microorganisms and enzymes while maintaining the desired texture and flavor of the food.

🔑Key Points:

• Sugar and Salt as preservative:
-Sugar and salt are known as class I preservatives, which are also known as natural preservatives.
-When used in high concentrations, it binds water and makes its availability low for microorganisms.
-Solutions containing 15-25% salt are used to bring the water activity down to about 0.96.
-This has the effect of retarding the growth of most microorganisms, including the majority of those responsible for meat spoilage.
🔴Additional information:: 

• Class I preservatives include:
-​Common salt,
-Sugar, Glucose,
-Dextrose,
-Spices,
-Acetic acid,
-Honey,
-Edible vegetable oils.