2009•Unpublished venueRequires access
Application of Cinnamic Acid Compound Natural Preservatives in Pickles
Yu Vin Yi, Jing Wang, Yue ChuanFa, Zhu Ru-hui
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Abstract
Three kinds of preservatives,0.05% of sodium benzoate,0.05% of potassium sorbate and different concentrations of mixed-natural preservatives,were chosen for preservation of pickles without vacuum-packing at constant temperature(35℃)and humidity(90%).Their preservation effects were investigated by shelf life accelerated tests,sensory evaluation and microbiological examination of the pickles with or without sterilization.Results showed that 0.2% of mixed-natural preservatives had obvious preservation effect on pickles under sterilization,with which high sensory quality of the pickles stored for 84 days was found except a slightly dark color.And its preservation effect on pickles without vacuum-package was 10-20 times and 5～10 times respectively,higher than sodium benzoate and potassium sorbate.