Proposal of New Pickles to Improve Food Sanitation at Wet Markets in Cambodia

DOI

Abstract

<p>The lack of heat treatment is one possible factor leading to highly contaminated pickles with microbes, including the bacteria that cause food poisoning. A heating process that sterilizes food products is effective in reducing the microbial content of pickles. We applied heat treatments to ensure that homemade pickles were safe to consume. In this study, 2 kinds of pickled young papaya were made to develop a new, safe processed food that effectively utilizes agricultural products. The objective was to evaluate the possibility of acceptance of these samples in Cambodia and other Asian countries. The sensory evaluation indicated that the samples were acceptable but still need further improvement.</p>

Journal

Keywords

Details 詳細情報について

  • CRID
    1390861173498603264
  • DOI
    10.32115/ijerd.13.2_32
  • ISSN
    24333700
    2185159X
  • Text Lang
    en
  • Data Source
    • JaLC
  • Abstract License Flag
    Disallowed

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