The protective effect of salt is due to the high salt concentration in the brine. Salt prevents the growth and reproduction of microorganisms by allowing water to come out of the food. In this way, it prevents food from spoiling and rotting. Salt also slows down the activities of microorganisms such as bacteria, yeast and mold, making food more durable.
Another effect of salt is to improve flavor and texture. Salt accentuates and enhances the natural flavors of foods. Especially in protein-rich foods such as meat, fish and cheese, the use of salt intensifies the flavor. In addition, thanks to the ability of salt to absorb broth, meat remains juicy and delicious.