LAWAN, DEEBEE SCARLETTE S.

HE 58 – INTRODUCTION TO FOOD TECHNOLOGY

PICKLING AND FERMENTATION
OBJECTIVES o Salt with iron impurities can result in
the blackening of the vegetables
 Define pickling and its preservation
o Magnesium impurities impart a bitter
mechanism
taste
 Differentiate pickling from fermentation
o Carbonates can result in pickles with
 Name examples of pickled and fermented
a soft texture
food items
TYPES OF PICKLES
PICKLING
Pasteurized pickles  Vegetables which
- An important food preservation system (fresh-packed are fresh or only
combines to salting pickles) partially fermented
o To selectively control may be preserved
microorganisms and fermentation by the addition of
o To stabilize the treated food vinegar or acetic
materials acid and
- Yields desirable organoleptic qualities subsequent
- Provides a mean for extending the pasteurization
processing season of fruits and vegetables  Vinegar alone is not
sufficient to ensure
- Requires relatively little mechanical energy
product safety. It
input requires an
FERMENTATION additional form of
preservation e.g.
- A method of processing foods by means of heat or refrigeration
special microorganisms acting on food  Slice, cube, or dice
constituents with or without the addition of product
sugar, salt, or acid  Place in clean
o Preservation method that controls container
yet encourages the growth of  Mix water, salt,
vinegar, sugar,
specific microorganisms
spices, and bring to
o Usually involves a chemical change
boil
resulting from the breakdown of  Add hot brine to
carbohydrate materials container
PICKLING vs FERMENTATION  Seal and pasteurize
Pasteurized pickles  Pasteurization
PICKLING FERMENTATION (fresh-packed process inhibits
- Putting food - Gives food a pickles) polygalacturonase
into an acidic sour flavor (enzyme
brine to without any responsible for
produce a sour added acid pickle softening)
flavor  Enzyme activity
may be controlled
through the use of
PICKLING INGREDIENTS appropriate salt
concentrations
 Salt
Refrigerated  Direct acidification
o Functions as growth repressing pickles and addition of
 On microorganisms by sodium benzoate
limiting available water and (lye) or another
dehydrating protoplasm, preservative
causing plasmolysis  Non-fermented
o 26.5% NaCl at room temp pickles
corresponds to saturation (preservative takes
concentration the place of
o Salometer degree: scale used in pasteurization)
pickling industry  Has a crisp,
o Impurities/additives can cause crunchy texture,
and bright green
problems color
o Salt with chemicals to reduce caking  Have a shorter
should not be used as they make the shelf-life than fresh-
brine cloudy packed pickles
LAWAN, DEEBEE SCARLETTE S.
HE 58 – INTRODUCTION TO FOOD TECHNOLOGY
PICKLING AND FERMENTATION
FERMENTATIVE AGENTS
Fermented pickles  Acidification inhibits
the growth of acid- I Pseudomonas,
sensitive Gram- bacillus,
positive and Gram- chromobacterium,
negative bacteria – enterobacter,
favors the growth of Escherichia, and
lactic acid bacteria flavobacterium
 Purging decreases II Lactobacillus,
the incidence of leuconostac,
bloating pediococcus
- Support
 The dissolved
carbon in the proliferation of
fermenting brine is group II and
removed by suppress group
bubbling nitrogen, I
inert gas or air
through the brine TYPES OF FERMENTATION

Alcoholic fermentation - A process that

FILIPINO PICKLES requires the
Buro “buru in action of yeast
Kapampangan” on a given
- Preserved substrate
(CHO)
- Refers to foods
- Contains sugar
pickled with salt
or brine, stored to produce
for long periods alcohol and
of time until CO2 under
properly aerobic or semi-
fermented aerobic
 Burong conditions
manga  Yeast
(sweet and breads
sour)  Wines
 Burong  Distilled
talangka liquors
(aligi or crab Acetic acid - Fermentation
roe – fermentation where alcohol
savory) produced from
 Burong alcoholic
mustasa - Fermentation is
(spicy and further acted
aromatic) upon by
Atchara  Green papaya Acetobacter
pickles bacteria to
 Influenced from produce acetic
acid or vinegar
India with the
dish “Achaar Lactic acid - A process by
(dish with fermentation which the sugar
varities of fruits in foods is
and vegetables) acted upon by
– means pickle lactic acid
 Usually enjoyed - Bacteria to
as a condiment produce lactic
 Also employs acid, alcohol,
carrots, onions, and CO2
daikon raddish,  Cheese
and bell  Butter
peppers/chili  Yogurt
peppers  Pickles
 Veggie
pickles
FERMENTATION
LAWAN, DEEBEE SCARLETTE S.
HE 58 – INTRODUCTION TO FOOD TECHNOLOGY
PICKLING AND FERMENTATION
FILIPINO FERMENTED FOOD ITEMS

White soft cheese

(kesong puti)
Nata A pellicle produced by
Acetobacter xylinum on
coconut medium (water
or milk), fruit juices,
and other sugar-rich
raw materials
Puto and bibingka Traditional recipes call
for fermenting the rice
flour
Bagoong Punget Filipino paste
made with fermented
fish (bagoong isda),
krill (bagoong
alamang), or other
shellfish (bagoong na
sisi – popular in
Visayas)
Patis Byproduct of making
bagoong
- The liquid that
remains after
pressing and
draining the fish
paste after it
has been
fermented
Tapuy (rice wine)
Basi (sugar cane)
Tuba (coconut sap)
Lambanog (distilled
tuba)
Bahalina (wine from
tuba, buried in the
ground for 7 weeks – 1
year)
Suka (sugar cane)
Sukang Iloko Spicy
Sukang niyog
Sukang tuba
Toyo Soya