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Shelf-life extension of sauerkraut by sous vide packaging.

Author(s) : DUKALSKA L., IVANOVA A., SKUDRA L., KARKLINA D.

Type of excerpt: Book chapter

Summary

The research tasks were to shorten the fermentation time and to make ready the sauerkraut for a retail. A pure culture L. plantarum isolated from the sauerkraut juice and identified correspondingly to Bergy's system was used for fermentation. Duration of fermentation was reduced to 3-4 days. For a retail there must be more than few days of shelf-life. The sauerkraut with juice was sous vide packaged in soft plastic bags 0.5 kg in each. Then, pasteurization, chilling and refrigeration took place. Pasteurization and chilling of hermetic sealed bags was carried out in a water bath. Optimal temperature for pasteurization of sealed bags is 85 deg C. The temperature in the bags to keep the consistency of sauerkraut must not be over 65-70 deg C. It is possible to store the sauerkraut for more than 8 months at the temperature of 6 plus or less 2 deg C.

Details

  • Original title: Shelf-life extension of sauerkraut by sous vide packaging.
  • Record ID : 1999-0988
  • Languages: English
  • Source: Shelf life prediction for improved safety and quality of foods.
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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