2004•Food Science and Technology InternationalRequires access
Study on pickles quality variation in storage period
Yao Wen
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Abstract
The researches were carried out on the quality and storability of pickles in different NaCl concentration. Lactic bacillus was separated and cultured from the best pickling juice. The main results are as follows:The acidity is increased by prolonging the storability of pickles, the less NaCl concentration the more increase of pickles acidity. Preservative can inhibit acidity of the storability of pickles, and the effect remarkably increased with the increasing of preservative conantration.