الفهرس 
Pickling in food industriesOnly 14 pages are availabe for public view
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Abstract
In this work turnip and lemon pickles were prepared i n s a l t brines by the home preparation methods used i n Egypt.In addition to salt,several additives were tested f o r t h e i r effect on the chemical and microbiological changes i n the brines and organoleptic qualities of the finished products. The resu l t s can be summarized as follows : I- Pickling of turnips : Two i n i t i a l brine salt concentrations were tested. In addition, organic acids (acetic and l a c t i c acids), preservatives (sorbic and benzoic acids) and three levels of added sugar (glucose) concentrations were tested. Chemical changes i n tmnip brines : 1- The t o t a l amount of acid formed i n brine of control t r e a t - ment containing 10 % s a l t only and no o t h e r a d d i t i v e s wia higher than the amount formed i n treatments containing organic acids (acetic o r l a c t i c acid or mixture of them). A s l i g h t decrease of brine acidity was observed during first 3 days i n treatments containing organic acid but i n the control treatment total a c i d i t y of brine begin to increase with the f i r s t day of fermentation. The acid formation was continuously increased i n a l l treatments and 4 reached its maximum after 15-19 days. 2- A corresponding increase of pH value was observed during the first 3-5 days i n the previously mentioned organic acid treatments.