Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage

This study aimed to assess the use of the high-hydrostatic-pressure (HHP) method (200–600 MPa, 5 min) for bleaching mustard pickle products as an alternative to the conventional method of sulfite addition. The aerobic plate count (APC) and lactic acid bacteria count (LAB) of the samples decreased wi...

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Detalles Bibliográficos
Autores principales: Chien, Hung-I, Lee, Yi-Chen, Yen, Yu-Fan, Wei, Pi-Chen, Hwang, Chiu-Chu, Kuo, Chia-Hung, Yen, Feng-Lin, Tsai, Yung-Hsiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858118/
https://www.ncbi.nlm.nih.gov/pubmed/36673409
http://dx.doi.org/10.3390/foods12020317

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858118/
https://www.ncbi.nlm.nih.gov/pubmed/36673409
http://dx.doi.org/10.3390/foods12020317

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