Author
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Fleming, Henry |
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Submitted to: Wiley Encyclopedia of Food Science and Technology 2nd Edition
Publication Type: Book / Chapter Publication Acceptance Date: 10/1/1999 Publication Date: 12/1/2000 Citation: Fleming, H.P. 2000. Vegetables, pickling. In: Wiley Encyclopedia of Food Science and Technology, 2nd Ed., John Wiley & Sons, NY, p. 2427-2433. Interpretive Summary: Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with other processing conditions and additives, to yield products that are referred to as pickles. Pasteurization and refrigeration are used to assure stability of certain of these products. This review emphasizes pickling of cucumbers and cabbage, which are major vegetable commodities commercially preserved and consumed in the U.S. and Europe, and kimchi, which is a mixture of fermented vegetables consumed in Korea. Technological aspects of vegetable pickling covered in the review include processing, fermentation, and microbiology; nutritive value; shelf life; safety; and use of starter cultures. Technical Abstract: Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with other processing conditions and additives, to yield products that are referred to as pickles. Pasteurization and refrigeration are used to assure stability of certain of these products. This review emphasizes pickling of cucumbers and cabbage, which are major vegetable commodities commercially preserved and consumed in the U.S. and Europe, and kimchi, which is a mixture of fermented vegetables consumed in Korea. Technological aspects of vegetable pickling covered in the review include processing, fermentation, and microbiology; nutritive value; shelf life; safety; and use of starter cultures. |
