Influence of Processing Formula of Small-packed Preserved Szechuan Pickle on the Shelf Life

Objective To explore the influence of contents of preservative agent and salinities on the shelf life of high-temperature sterilized small-packed preserved Szechuan pickle and its extent.Methods Four groups of small-packed preserved Szechunan pickle were prepared with different contents of preservative agent(sodium benzoate)and salinities.The samples were put in thermostats after high-temperature sterilization.Comparison of sensory evaluation,total number of colonies and acidities were observed as well as swollen package.Results No swollen package was found in any group of samples.Significant changes of sensory evaluation and total number of colonies were noted in lower preservative agent group and lower salinity group.Synchronous changes of acidity were observed,which was not significantly correlated with shelf life.Conclusion It is not necessary for the high-salinity small-packed preserved Szechuan pickle to add preservative agents after high-temperature sterilization,for the similar shelf life effect compared to the products added standard preservative agents.However,proper content of preservative agents can prolong the shelf life of low-salinity products at the time of high-temperature sterilization.