Abstract
The effect of potassium sorbate and pasteurization for preservation of "TAKUANZUKE" sealed in a flexible bag was investigated to obtain the following results. When the liquid (for pickles) was sealed with the pickles, "TAKUANZUKE" was preserved well by the addition of potassium sorbate into the liquid at the level of 0.2% (w/v). However, when rice bran mash containing many microorganisms remained over "TAKUANZUKE", addition of potassium sorbate was not satisfactory for preservation. Washing away remained rice bran mash or sterilization by chloramine T was effective. The amount of potassium sorbate in the liquid for pickles decreased as the decay developed. When the liquid was not sealed, heat processing at 65°C for min. was effective. Softening of "TAKUANZUKE" occurred above70°C. Decolouring of "TAKUANZUKE" occured in the bas sealed under atmosphericpressure, but not under vacum sealing.
