M. R. Aruna Kumar ¹, C. V. Raju ¹, A. T. Ramachandra Naik ¹, T. M. Rudra Setty ¹

Affiliations
1 College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka, IN

Abstract

Preservative effect of salt coupled with the acidity of vinegar or other edible organic acids appear to be the important principle of preservation in pickling. In developing countries like India 'pickling' is an ideal low cost technology requiring minimum investment and hence can be applied on a small industrial scale. Information on certain chemicals, microbiological and organoleptic aspects of the pickles are lacking.

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