Investigating the possibility of reducing the concentration of salt in fermented salted cabbage (Sauerkraut) using Kakoti extract

Background and Aim : Sauerkraut is a fermented food product that is nutritionally restricted due to its high salt content. The aim of this study Investigating the possibility of reducing the concentration of salt in fermented salted cabbage (Sauerkraut) using Kakoti extractMethods : The present study to produce low-salt sucrose (with a salt content of ۱ and ۱.۵%) with a suitable shelf life was performed by replacing the ethanolic Kakoti extract with part of the salt and the most important chemical, microbial and sensory characteristics of the samples were investigated. Four samples containing different concentrations of salt (۱ and ۱.۵ %) and Kakoti extract (۲ and ۴ grams per liter) and one control sample at six intervals after preparation (۰, ۴, ۷, ۸, ۱۴ and ۲۱ days ) Were tested and a total of ۹۰ treatments were considered, including three iterations.Results : At the end of the fermentation process on the seventh day, the pH value in all samples decreased but was in the standard range (۳ -۴), the acidity of the products also increased but corresponded to the standard value (۰.۰۴۵-۱.۶۰). On the seventh day, the number of lactic acid bacteria increased in all treatments without significant difference (P <۰.۰۵) and there was no fungus in most treatments. The effect of Kakoti extract on sensory characteristics was not significant (۰.۰۵˂P) and the sample containing ۱.۵% salt gained more sensory score than its lower concentration (۱%).Conclusion : In order to increase the durability and reduce the amount of salt in the product and at the same time maintain the desired organoleptic, chemical and microbial characteristics of sucrose, Kakoti extract can be used with concentrations of ۱ and ۱.۵% salt.

کلیدواژه ها:

Kakoti extract ، sucrose ، durability ، salt ، sensory properties