Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities
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DOI: 10.3390/biology12020258
Abstract: Simple Summary The sulfite contents from bleach in all commercially available mustard pickle products exceeded the allowable limit of food additives (30 ppm), with a failure rate of 100%. Although the samples contained no food… read more here.
Keywords: pickle products; microbial chemical; chemical qualities; mustard pickle ... See more keywords
Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage
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DOI: 10.3390/foods12020317
Abstract: 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… read more here.
Keywords: addition; mustard pickle; pressure; mpa ... See more keywords