Replacing the addition of sulfite in mustard pickle products by high-hydrostatic-pressure processing to delay quality deterioration during storage

HIGHLIGHTS

• who: Hung-I Chien and colleagues from the Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan have published the article: Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of /2023/
• what: The aim of adding sulfites to mustard pickle products is bleaching, and the secondary purpose is an antibacterial effect . The results of this research showed that the counts of APC and LAB in the highpressure treatment samples . . .
  

   

  

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