Advances of the Preservation Technologies of Low-salt Pickled Vegetables
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Abstract:
The salt content of traditional pickles is too high, which is harmful to human health and has caused sharp increase in demand for low-salt pickles around domestic and overseas markets in recent years. Since the long-term preservation of traditional pickles are mainly based on high osmotic pressure by high content of salt, the low-salt pickles was generally difficult to meet the preservation requirements .The preservation technologies of low-salt pickled vegetables were summarized in this paper. Physical preservation technologies include pasteurized method, high hydrostatic pressure technology, microwave sterilization methods and vacuum heat resistant packing method. For chemical preservative method, there were natural preservative method, hurdles technology of food preservation, strengthening the lactic acid fermentation method and so on. Physical preservation technology was suggested for pickles producers. By the scientific use of preservatives and the hurdle technology, the shelf life and safety of low salt pickles may be comprehensively improved.
