Vol. 16 No. 2
Studies on shelf life of sauerkraut
Author(s): P. K. THAKUR, P. PANJA, J. KABIR AND R. S. DHUA
Abstract: One of the most important fermented products prepared from cabbage known as Sauerkraut. After completion of fermentation, i.e., 21 days it was subjected to potassium metabisulphite and pasteurization and stored in ambient (25-300C) and low temperature (6-80C) with different treatments. In sauerkraut compared to fresh cabbage, pH decreased while TSS, acidity, lactic acid and ascorbic acid increased. Subsequently on 14th day, pH of T1, T2 and T4 increased and thereafter on 21st day decreased marginally. TSS of fresh sauerkraut (7.80Brix) increased upto 14th day in T1 (8.80Brix). Acidity (0.87%) of fresh sauerkraut was higher than fresh cabbage but in storage on 7th day it decreased in all treatments except in T4, which increased upto 14th day (1.28%) than decreased on 21st day (0.41%). The pattern changes of lactic acid were similar to acidity. Ascorbic acid of KMS treatment remained higher compared to pasteurization. The scoring of T2 and T4 indicated that colour and texture on 21st day was good and also on 63rd day (4.00 and 5.95 respectively). Thus at low temperature irrespective of pasteurization and KMS treatments sauerkraut quality and shelf life could be increased. Among the low temperature treatments, T4 was comparatively better than T2 as revealed from chemical quality and sensory score.
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