FERMENTATION

◦ It is a process by which the living cell is able to obtain energy through the breakdown of glucose and other
simple sugar molecules without requiring oxygen.

◦ Fermentation is achieved somewhat different chemical sequences in different species of organisms.

Sugars are converted into lactic acid, acetic acid and ethanol through fermentation.

APPLICATIONS OF FERMENTATION IN FOOD PRESERVATION

◦ Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food
substrates.

◦ Preservation of substantial amounts of food through lactic acid, alcoholic, acetic acid, and alkaline
fermentations.

◦ Enrichment of food substrates biologically with protein, essential amino acids, fatty acids and vitamins.

◦ Detoxification during food fermentation processing.

◦ A decrease in cooking times and fuel requirements.

◦ Fermentation has some benefits exclusive to foods. It can produce important nutrients or eliminate anti-
nutrients.

FERMENTED FISH PRODUCTS

◦ The fermented fish and shellfish products include: patis, bagoong, burong isda, burong taba ng talangka.

◦ A lesser known fermented product is a semi-dry shrimp paste called dinailan, common in Bicol Region.

FERMENTED FISH PRODUCTS

◦ PATIS when anchovy supply was plentiful it was the raw material used for patis fermentation but now it has
virtually disappeared from Philippine waters, the raw material used is any of the small fishes called trash fish
BAGOONG another traditional fermented fish product comes in variants: bagoong alamang (shrimp fry);
salted small fish (by product of patis).

◦ PICKLING preserving foods in vinegar (or other acid). Vinegar is produced from starches or sugars
fermented first to alcohol and then the alcohol is oxidized by acetic acid forming bacteria to acetic acid.

Wines, beers and ciders are all routinely transformed into vinegars.

◦ The term pickling also has various connotations. In salting and curing technology a pickle means a brine
solution.

Brine or cured pickles: hold vegetables in a salt solution for several weeks until cured.

Fresh pack or unfermented pickles: the vinegar in the recipe preserves the fruit or vegetables.

Relishes, chutney and ketchup: combine chopped or pureed vegetables

Fruit pickles: Whole or sliced fruit in a spicy sweet-sour syrup.

Sauerkraut: used freshly harvested heads of cabbage. Best results is achieved when the pickling is done between 24
and 48 hours after harvest.

Kimchi: the traditional pickled vegetable in Korea that has become quite popular in the Philippines.

Philippine Buro: Mustasa and santol are examples of lactic acid fermented vegetable and fruit.

Papaya Achara: is a classic example of pickle.

SALT: use non-ionized pickling salt. Some table salt have additives that can make the pickling solution cloudy. Iodine
may react with starches causing discoloration or darkening.

VINEGAR: use at least 4% acidity. By the law, commercial vinegars are supposed to have 4 minimum acidity.

TESTING ACIDITY OF VINEGAR: the acidity of vinegar can be determined by titration with standard sodium hydroxide
solution and phenolphthalein indicator; the acidity being computed as % acetic acid.

SWEETNERS: white granulated and brown sugars are the sweeteners most often used in pickling.

FIRMING INGREDIENTS: Lime (apog) and alum (tawas) are not needed for crisp pickles. Alum does not improve the
firmness of quick process pickles. An excess of alum can cause digestive upsets. Lime may lower pH of a pickled
product.

SPICES: a variety of mix whole spices.

PICKLING SOLUTION FORMULA: one liter sweet-sour pickling solution is prepared by combining 445 grams refined
sugar with 555 grams vinegar (4.5% acidity). While a sweets pickling solution is made with 500 grams sugar and 500
grams vinegar. A sour pickling solution is made with 350 grams sugar in 650 grams vinegar.

CHUTNEY: widely associated with Indian food, the concept has spread worldwide and has been modified to suit local
tastes. The term chutney comes from the East Indian “Chatni” which translates “strong spice”

RELISH: chutney and relish are sometimes used interchangeably as condiment terms. Chutney can be savory and
have a spreadable consistency muck like a preserve, whereas relishes are usually chopped up crunchy pickled
vegetables

STORAGE

◦ When processing time is complete, remove jars and place upright about 2 inches apart on wire racks and
towels. Let it cool, undisturbed, for 12 to 24 hours.

◦ Recheck the seals and wipe the jars clean. The label the jars batch code and date store pickled products in a
cool, dark, dry place.

OTHER PROBLEMS

◦ Shriveling: happens most often in very sweet or sour pickles and in large whole cucumber pickles. It is
caused by using salt, sugar or vinegar solution that is too strong at the beginning of the pickling process.

◦ Hollow pickles: are the result of faulty growth or curing. Hollow cucumbers usually float, it can pick out
easily when the cucumbers are washed.

◦ Discolored pickles: caused by iron from hard water or an iron cooking utensil.

◦ White Sediment: at the bottom of the jar may be caused by anticaking agents in the salt or by the
fermenting bacteria, neither cause is harmful.

◦ Blue, purple or blue-green garlic: may result from immature garlic or garlic that is not fully dry from copper
pan, from a high amount of copper in the water.