On the effect of Potassium Sorbate and Pasteurization of "TAKUANZUKE" in a sealed polyethylene bag

Abstract

The effect of potassium sorbate and pasteurization for preservation of TAKUANZUKE sealed in a flexible bag was investigated to obtain the following results. When the liquid (for pickles) was sealed with the pickles, TAKUANZUKE was preserved well by the addition of potassium sorbate into the liquid at the level of 0.2% (w/v). However, when rice bran mash containing many microorganisms remained over TAKUANZUKE, addition of potassium sorbate was not satisfactory for preservation. Washing away remained rice bran mash or sterilization by chloramine T was effective. The amount of potassium sorbate in the liquid for pickles decreased as the decay developed. When the liquid was not sealed, heat processing at 65°C for min. was effective. Softening of TAKUANZUKE occurred above70°C. Decolouring of TAKUANZUKE occured in the bas sealed under atmosphericpressure, but not under vacum sealing.