Influence of ultrasound on storage times of fermented cabbage
2020
Gasparyan, Sh., Russian State Agrarian Univ. − Moscow Timiryazev Agricultural Academy (Russian Federation) | Gasparyan, I., Russian State Agrarian Univ. − Moscow Timiryazev Agricultural Academy (Russian Federation)
Fermented cabbage is a popular product in the world. There are many recipes for making fermented cabbage. It is produced in a microbiological way and unfortunately has a limited shelf life in the finished form. In order to reduce the number of microorganisms in the product and achieve an increase in shelf life, a study was conducted using ultrasonic treatment of fermented cabbage. The aim of the research was to determine the technical and technological parameters of ultrasonic treatment of fermented cabbage with different intensities and temporary conditions to increase the shelf life. The studies were conducted in 2018/2019 in the Russian State Agrarian University – Moscow Timiryazev Agricultural Academy in the laboratory of processing of fruit and vegetable production. For fermentation we used white cabbage F1 Valentine hybrid, which meets the requirements for raw materials. It was prepared according to the technological instructions that meet the requirements of the normative document GOST 34220-2017. The experience is two-factor: the first factor was the study of the influence of changes in the frequency of oscillations of ultrasound (20; 30; 40; 50 kHz), the second factor was the study of the influence of the time interval (2; 4; 6; 8; 10 min.). Ultrasonic processing was carried out on the RPM-2/12-N installation. The processing intensity was constant and amounted to 104 W•mE−2. As a result of the studies, it was found that the processing regimes are optimal in which the effect of ultrasound does not soften the cabbage, but helps increase the shelf life due to the inhibitory effect of fermented products on the microflora, primarily lactic acid bacteria. Such modes are a frequency of 30 kHz with duration of ultrasonic processing of 8 minutes. So, the tasting score on the 26th day of storage in this mode was 4.6 points, which is significantly higher than with other processing parameters. The acid indicator of fermented cabbage in this mode on the 26th day had a value of 1.1 %, which fully corresponded to the requirements of the standard.
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