Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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CHEN Wen-tao, XIANG Lei-wen, HUANG Xiao-zhen, CHEN Shao-jun. Study on effect of oyster shell powder on the pickle fermentation[J]. Science and Technology of Food Industry, 2013, (20): 181-184. DOI: 10.13386/j.issn1002-0306.2013.20.057
Citation: CHEN Wen-tao, XIANG Lei-wen, HUANG Xiao-zhen, CHEN Shao-jun. Study on effect of oyster shell powder on the pickle fermentation[J]. Science and Technology of Food Industry, 2013, (20): 181-184. DOI: 10.13386/j.issn1002-0306.2013.20.057
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Study on effect of oyster shell powder on the pickle fermentation

    Abstract
  • Radish as raw material, the effect of oysters shell powder addition (0%, 0.1%, 0.5%, 1.0%) on the pH, total acidity, microbial counts and sensory evaluation of pickle was studied. The results showed that the addition of oysters shell powder with 0.5%, the changing rates of pH and the content of total acidity were retarded, resulting in the slowest change and the highest final pH, the quality of pickle for preservation and consumption.
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