Description
Chemical preservation via salt, sugar, and acid lowers water activity and pH to inhibit microbial growth.
Technical
Salt draws water out via osmosis, reducing water activity below 0.85 and inhibiting most spoilage bacteria. Sugar lowers water activity further to below 0.70, restricting microbial growth. Acid denatures proteins and disrupts enzyme activity, lowering pH below 4.6 to prevent pathogen growth.
Science
Primary Reaction
Osmotic dehydration and acidification
Sensory Profile
Aroma ()
saltysweettangybrinyfermentedsharp
Origin & History
Civilization
European, Asian, Mediterranean
Era
Historical/Traditional