The study explores fermentation and pickling of sea fennel to enhance preservation and sensory qualities, indicating its potential as a vegetable crop.
Key Points
This research aims to explore the physicochemical, microbial, and aromatic traits of sea fennel during fermentation and pickling.
Prepared two batches of sea fennel using young leaves and stems fermented in brine
Standardized salt concentration and added vinegar at various acetic acid levels
Monitored physicochemical and microbiological parameters during fermentation and analyzed sensory qualities post-pasteurization.
Fermentation caused a significant decrease in pH and increased lactic acid bacteria, inhibiting Enterobacteriaceae
0.2% acetic acid samples showed better stability in physicochemical properties during six months of storage
Batch variation influenced color and sensory attributes, with batch 2 showing higher stability in flavor and aroma.