Salt and sugar are time-tested natural preservatives. They work by drawing moisture out of the meat and fish, creating an environment that inhibits bacterial growth.
The acetic acid in vinegar lowers pH levels, preventing spoilage. It is often used in marinades and pickling processes.
Rich in citric acid and antioxidants, lemon juice helps slow down oxidation and microbial growth, preserving the freshness of meat and fish.
This natural antioxidant prevents lipid oxidation in meats, enhancing shelf life and flavor without artificial additives.
Compounds in garlic and onion, like allicin, possess antimicrobial properties, making them excellent for flavoring and preservation.
Clove and cinnamon have potent antimicrobial properties. Their oils are used to inhibit bacterial growth and extend shelf life.
Polyphenols in green tea act as natural antioxidants, protecting meat and fish from oxidation and microbial activity.
Rich in polysaccharides and antioxidants, seaweed extracts offer natural preservation by reducing bacterial activity and oxidation.
stay connected