Explain how sodium chloride works as a preservative for fish?
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The presence of sufficient quantities of common salt (sodium chloride) in fish can prevent, or drastically reduce, bacterial action. ... A water content of 35 - 45 per cent, depending on the amount of salt present, will often prevent, or drastically reduce, the action of bacteria.
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sodium chloride acts as dehydrating agent which can dehydrate foreign microorganisms coming to the food. Addition of sodium chloride creates a water potential between these tiny organisms and the salt. Salt is hypertonic, causing water to be drawn out from these microscopic creatures. These creatures are dehydrated and cells are shrunk and they die eventually.
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