Chapter 8 Fermentation and Pickling

Fermentation is a process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Sugars are converted into lactic acid, acetic acid and ethanol through fermentation. These are fermentation end product of some microorganisms Saccharomyces: ethyl alcohol and carbon dioxide Sreptococcus and Lactobacillus: Lactic acid Propionibacterium: propionic acid, acetic acid and carbon dioxide

Applications of Feermentation in Food preservation

Enrichment of the diet through development of flavors, aromas and textures in food substrates Preservation of substantial amounts of food through lactic acid, alcoholic, acetic acid, and alkaline fermentations. Enrichment of food substrates biologically with protein, essential amino acids, essential fatty acids, and Vitamin Detoxification during food fermentation processing. A decrease in cooking times and fuel requirements Fermentation has some benefits exclusive to foods. Fermentation can produce nutrients and eliminate anti-nutrients. Food can be preserved by fermentation, since fermentation uses up food energy and can make conditions unsuitable for undesirable microorganisms.

Fermented Fish products Patis

Bagoong

Other Fermented Products

Bread The fermentation of yeast is essential to the baking process and is very important to the production of bread and other baked goods. Most notably, fermentation produces carbon dioxide gas to help bread dough to rise, making the dough easier to work with and also possible to bake. Fermentation also adds to the flavor and texture of baked goods and also helps increase the shelf life of baked goods. Soy Sauce Soy sauce is made through a very carefully controlled fermentation process.

Cheese

Many dairy foods such as cheese are also produced by fermentation. Bacteria found in milk convert the milk sugar lactose to lactic acid. When rennet is added to fermenting milk, curds form which eventually ripen into a cheese. Yogurt Yogurt is a semi-solid dairy product formed by fermentation of milk. Similar dairy products such as buttermilk and sour cream are also produced by fermentation.

 Salami and Pepperoni Cured meat products such as salami, pepperoni and sausages are also fermented. Fermentation plays a key role in adding flavors to cured meats and also helps to preserve cured meat products. Fermentation also removes moisture from cured meats and helps to give cured meats a characteristic color.

Pickling
Pickling is the preserving foods in vinegar (or other acid). Vinegar is produced from starches or sugars fermented first to alcohol and then the alcohol is oxidized by acetic acid forming bacteria to acetic acid. Wines, beers and ciders are all routinely transformed into vinegars. Ingredients of Pickling Solution Salt Vinegar Testing acidity of Vinegar Sweeteners Firming Ingridients Spices

Cured or Fermented Pickle- the formation of lactic acid Fermented salt stock cucumber Dill pickles Sauerkraut Kimchi Philippine buro

Quick Process Pickle- uses acetic acid from vinegar Papaya achara sinamak

Other pickled products

Chutney Relish Ketchup Fruit Pickles

Bottling of Pickles and Ketchup These products: acharas, ketchup and fully fermented cucumbers and cabbages are highly acidic and can be kept at ambient temperature for a limited time but to increase shelf-life other means of preservation is applied. Bottling/canning is a better way to store these products. It is the only recommended procedure for fresh-pack pickle products. Storage When processing is complete, remove jars and place upright about 2 inches apart on wire racks or towels. Let cool, undisturbed, for 12 to 24 hours. Recheck the seals and wipe the jars clean. Then label the jars with batch code and date. Store pickled products in a cool, dark, dry place. Spoilage

Other Problems
Shriveling

Hollow pickles

Discolored Pickles

White sediment d

Blue-green garlic