FERMENTATION

AND PICKLING
 Hula Mo, Ayos Mo
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following item.
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FERMENTATION
◦ It 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.
◦ Fermentation is achieved somewhat different chemical
sequences in different species of organisms.
SAMPLE FERMENTATION PROCESS
FERMENTATION
◦ Sugars are converted into lactic acid, acetic acid and
ethanol through fermentation.
◦ Saccharomyces: ethyl alcohol and carbon dioxide
◦ Streptococcus and Lactobacillus: Lactic acid
◦ Propionibacterium: propionic acid, acetic acid and carbon
dioxide
◦ Escherichia coli: acetic acid, lactic acid, succinic acid, ethyl
alcohol, carbon dioxide and hydrogen.
 FERMENTATION
◦ Enterobacter:
◦ formic acid, ethyl alcohol, 2,3-butanediol, lactic acid,
carbon dioxide, hydrogen
◦ Clostridium:
◦ butyric acid, butyl alcohol, acetone, isopropyl alcohol,
carbon dioxide and hydrogen.
 FERMENTATION
◦ Fermentation is the energy yielding, anaerobic
breakdown of glucose yielding lactic acid, acetic acid,
ethanol or some other simple products.
◦ It is also refers to the bulk growth of microorganism on a
growth medium such as in the process of making nata de
coco.
APPLICATIONS OF FERMENTATION
IN FOOD PRESERVATION
◦ Enrichment of the diet through development of a diversity
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, fatty acids and vitamins.
APPLICATIONS OF FERMENTATION
IN FOOD PRESERVATION
◦ Detoxification during food fermentation processing.
◦ A decrease in cooking times and fuel requirements.
◦ Fermentation has some benefits exclusive to foods. It can
produce important nutrients or eliminate anti-nutrients.
FERMENTED FISH PRODUCTS
◦The fermented fish and shellfish products
include: patis, bagoong, burong isda, burong
taba ng talangka.
◦A lesser known fermented product is a semi-
dry shrimp paste called dinailan, common in
Bicol Region.
FERMENTED
FISH PRODUCTS
◦ PATIS when anchovy supply
was plentiful it was the raw
material used for patis
fermentation but now it has
virtually disappeared from
Philippine waters, the raw
material used is any of the
small fishes called trash fish .
FERMENTED
FISH PRODUCTS
◦ BAGOONG another
traditional fermented fish
product comes in variants:
bagoong alamang
(shrimp fry); salted small
fish (by product of patis).
FERMENTED FISH PRODUCTS
◦ PICKLING 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.
PICKLING
◦ The term pickling also has
various connotations. In
salting and curing technology
a pickle means a brine
solution.
◦ Brine or cured pickles:
hold vegetables in a salt
solution for several weeks
until cured.
PICKLING
◦ Fresh pack or unfermented
pickles: the vinegar in the
recipe preserves the fruit or
vegetables.
PICKLING
◦ Relishes, chutney
and ketchup:
combine chopped or
pureed vegetables
PICKLING

◦ Fruit
pickles:
Whole or
sliced fruit
in a spicy
sweet-sour
syrup.
Sauerkraut: used freshly harvested heads of
cabbage. Best results is achieved when the pickling is
done between 24 an d48 hours after harvest.
◦ Kimchi: the
traditional
pickled
vegetable in
Korea that
has become
quite popular
in the
Philippines.
◦ Philippine Buro:
Mustasa and santol are
examples of lactic acid
fermented vegetable
and fruit.
QUICK PROCESS PICKLES
◦ Papaya Achara: is a classic example of pickle.
QUICK PROCESS
PICKLES
◦ Sinamak: made up of
hot pepper, ginger,
garlic, packed in
vinegar.
INGREDIENTS OF PICKLING
SOLUTION
◦ SALT: use non-ionized pickling salt. Some table salt have
additives that can make the pickling solution cloudy.
Iodine may react with starches causing discoloration or
darkening.
INGREDIENTS OF
PICKLING SOLUTION

◦ VINEGAR: use at least

4% acidity. By the law,
commercial vinegars
are supposed to have 4
minimum acidity.
INGREDIENTS OF
PICKLING SOLUTION
◦ TESTING ACIDITY OF
VINEGAR: the acidity of
vinegar can be determined by
titration with standard sodium
hydroxide solution and
phenolphthalein indicator; the
acidity being computed as %
acetic acid.
INGREDIENTS OF
PICKLING SOLUTION

◦ SWEETNERS: white
granulated and brown
sugars are the
sweeteners most often
used in pickling.
INGREDIENTS OF PICKLING
SOLUTION
◦ FIRMING INGREDIENTS: Lime (apog) and alum
(tawas) are not needed for crisp pickles. Alum does not
improve the firmness of quick process pickles. An excess
of alum can cause digestive upsets. Lime may lower pH of
a pickled product.
◦ SPICES: a
variety of
mix whole
spices.
INGREDIENTS OF PICKLING
SOLUTION
◦ PICKLING SOLUTION FORMULA: one liter sweet-
sour pickling solution is prepared by combining 445 grams
refined sugar with 555 grams vinegar (4.5% acidity).
While a sweets pickling solution is made with 500 grams
sugar and 500 grams vinegar. A sour pickling solution is
made with 350 grams sugar in 650 grams vinegar.
CHUTNEY AND
RELISH
◦ CHUTNEY: widely associated
with Indian food, the concept
has spread worldwide and has
been modified to suit local
tastes. The term chutney comes
from the East Indian “Chatni”
which translates “strong spice”
CHUTNEY AND RELISH
◦ RELISH: chutney and relish are
sometimes used interchangeably as
condiment terms. Chutney can be savory
and have a spreadable consistency muck
like a preserve, whereas relishes are
usually chopped up crunchy pickled
vegetables.
KETCHUP AND OTHER SAUCES
 STORAGE
◦When processing time is complete, remove jars
and place upright about 2 inches apart on wire
racks and towels. Let it cool, undisturbed, for 12
to 24 hours.
◦Recheck the seals and wipe the jars clean. The
label the jars batch code and date store pickled
products in a cool, dark, dry place.
 SPOILAGE
◦Soft, slippery or slimy pickles are spoiled and
should be destroyed so spoiled contents cannot
be eaten by people or animals.
◦Problems such as insufficient heat treatment
and poor jars seals lead to spoilage.
OTHER
PROBLEMS
◦ Shriveling: happens most
often in very sweet or sour
pickles and in large whole
cucumber pickles. It is
caused by using salt, sugar
or vinegar solution that is
too strong at the beginning
of the pickling process.
◦ Hollow pickles: are the
result of faulty growth or
curing. Hollow cucumbers
usually float, it can pick
out easily when the
cucumbers are washed.
◦ Discolored pickles:
caused by iron from
hard water or an iron
cooking utensil.
◦ White Sediment: at the
bottom of the jar may be
caused by anticaking
agents in the salt or by the
fermenting bacteria,
neither cause is harmful.
◦ Blue, purple or blue-
green garlic: may
result from immature
garlic or garlic that is
not fully dry from
copper pan, from a
high amount of copper
in the water.
 QUIZ:
Before we end the lesson, let’s have a quiz first to have a
recap of what we have tackled.
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