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October 2, 2025Baghdad Journal of Biochemistry and Applied Biological SciencesOpen Access

Assessing the Effects of Blanching and Pickling on the Microbiological Quality and Nutritional Retention of Cabbage

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Authors

NONnenna OmorodionAHAnis Shobirin Meor Hussin

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Overview

Observational analysis shows improved microbial quality and nutritional retention in cabbage after blanching and pickling, suggesting effective preservation methods.

Key Points

  • Blanching at 90°C or higher significantly reduced microbial counts, improving food safety.
  • Pickling saw a decrease in total bacteria from 4.6 × 10³ to 1.2 × 10³ CFU/g, boosting shelf life.
  • Nutritional analysis revealed increased crude protein and fiber retention in blanched cabbage.
  • Coliforms were absent in all treated cabbage samples, indicating effective microbial safety measures.

Cite This Study

Omorodion et al. (2025) studied this question.

synapsesocial.com/papers/68de6f3f83cbc991d0a229efhttps://doi.org/10.47419/bjbabs.v6i4.345
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Also Consider

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