The effect of storage quality and seasoning of pickled mustard

• Main Authors: CHU,YA-HUI, 朱妍卉
• Other Authors: LIN,LI-YUN
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/v8n458

碩士 === 弘光科技大學 === 食品科技所 === 106 === Pickled Mustard, also known as pickles, is one of the most popular ingredients for home cooking. It is a processed food which using mustard pickled by adding a lot of salt and then fermented, it can be added seasoning products to be sold. However, it is easily resulted in microorganisms growth and then corrupted during processed, transportation and storage. The purposes of this study was to discuss about the quality changes of seasoned picked mustard during storage periods. In this study, different acids which included acetic acid (A), lactic acid(L), and citric acid (C) with variant sugar (RS) content were added to the products of group I (monoacid), group II (mixed acid) and group III (mixed acid and variant sugar content) in the experimental groups of salad sauerkrautto compare the changes of their microbial and physicochemical properties during sterilized (S) and non-sterilized (NS) refrigerated storage trials. Sensory evaluation tests were conducted to understand the acceptability of new products. Improving salad variety and stability of the products quality were expected. The results showed that : After 4 weeks of storage, the pH value, water activity, acidity and salinity showed no significant differences among groups in the sauerkraut experiment group I, II and III, with pH value 3.0-3.6, water activity 0.89-0.93, titratable acidity 0.8-1.4 and salinity 1.6-2.4 respectively. In the microorganism monitoring, there showed significant differences between the sterilization group and non-sterilization group. The best formulas were separately AS, ALS, ACSRS-1, ALSRS-2, and ALSRS-1 among groups. In the sensory evaluation, overall preference and acceptance showed ALSRS-1 and ALSRNS-1 the best in the sterilization group and non-sterilization group respectively. Based on all the results of this study, heat sterilization was advised, and the best formula was ALSRS-1, which contained 0.3% of acetic acid and 0.4% of lactic acid respectively with 22.7% of sugar content, and it was able to maintain the aerobic plate counts under 105cfu /g after 4 weeks of storage period, which met the Certified Agricultural Standards(CAS). Keywords: Pickled mustard, Acetic acid, Lactic acid, Citric acid, Storage