ผลิตภัณฑ์อาหาร เครื่องดื่ม อาหารสัตว์
เอกสารมาตรฐาน
สหรัฐอเมริกา
COMPENDIUM
Fermented and Acidified Vegetables
2015
22
Compendium of methods for the microbiological examination of foods (576.163 COM 5th ed. Ch. 51 Ref. Treatises&monographs FL2)
Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization or refrigeration and selected additives, to yield products with an extended shelf life and enhanced safety. Organic acids such as lactic, acetic, sorbic, and benzoic acids, as well as sodium chloride (NaCl) are used as the primary preservatives for most types of products. Lactic acid is produced naturally in fermented vegetables. Acetic acid is typically added in the form of vinegar to acidify unfermented pickle products, better known as fresh-pack, which are also pasteurized...