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Prolongation de la durée de vie de la choucroute par emballage sous vide.

Shelf-life extension of sauerkraut by sous vide packaging.

Auteurs : DUKALSKA L., IVANOVA A., SKUDRA L., KARKLINA D.

Type d'extrait : Chapitre d'ouvrage

Résumé

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.

Détails

  • Titre original : Shelf-life extension of sauerkraut by sous vide packaging.
  • Identifiant de la fiche : 1999-0988
  • Langues : Anglais
  • Source : Shelf life prediction for improved safety and quality of foods.
  • Date d'édition : 1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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