Multiple choice

The presence of salt for preservation causes

  1. precipitation of enzyme protein

  2. reduction in sulphur linkage in enzyme protein

  3. reaction with aldehyde

  4. all of the above
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Salt preservation works through multiple mechanisms, including precipitation of enzyme proteins. High salt concentration causes proteins to precipitate (salt-out effect), reducing enzymatic activity that leads to spoilage. This is one of the primary ways salt acts as a preservative in foods.

Keep practicing — related questions