What You Need to Know
The high NaCl concentration creates a water‑activity (a_w) below 0.85, drawing moisture out of the flesh and imposing osmotic stress on spoilage microbes. Spices such as ginger, garlic, and chili contribute organosulfur compounds and capsaicin that further inhibit bacterial growth, while palm‑oil‑based banga sauce supplies tocopherols and carotenoids that protect lipids from oxidation during the final cooking step.
The Science
Primary Reaction
Osmotic dehydration and antimicrobial inhibition