Abstract:
Pickling is a
semiconservation method by which they try
to obtain the necessary concentration of
lactic acid in a saline solution, through
bacterial fermentation, starting from the
glucides existing in products. In this
scientific paper, we made a comparative
study between lacto-fermented products
from the commercial network and lactofermented
products obtained in a different
way (iodated/non-iodated salt) through the
household pickling method. Overall, we had
14 samples of lacto-fermented products,
nine samples from supermarkets and five
samples of sauerkraut with iodated and noniodated
salt. During the carrying out of the
study, we also followed the highlighting of
iodated salt effects on the conservation
process of vegetables by pickling. Through
the chemical analyses and the physical
determinations effectuated, we have tried to
show the differences existing between the
products purchased from the commercial
network and those obtained by household
pickling.
