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    Learning Module: Surigao State College of Technology

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    Antonette Dacuya
    This document provides an overview of a learning module on fermentation and pickling. It defines fermentation as the anaerobic breakdown of glucose into products like lactic acid or ethanol without oxygen. Pickling involves preserving foods in vinegar or other acids. The module objectives are to define and classify applications of fermentation and pickling in food processing. Key points covered include the five main purposes of food fermentation, examples of fermented fish products, ingredients for pickling solutions, and demonstrations on making papaya pickles, mango chutney, and coconut vinegar.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Learning Module: Surigao State College of Technology

    Uploaded by

    Antonette Dacuya
    44 views4 pages
    This document provides an overview of a learning module on fermentation and pickling. It defines fermentation as the anaerobic breakdown of glucose into products like lactic acid or ethanol without oxygen. Pickling involves preserving foods in vinegar or other acids. The module objectives are to define and classify applications of fermentation and pickling in food processing. Key points covered include the five main purposes of food fermentation, examples of fermented fish products, ingredients for pickling solutions, and demonstrations on making papaya pickles, mango chutney, and coconut vinegar.

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    food processsing

    Original Title

    fsm10m6

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    This document provides an overview of a learning module on fermentation and pickling. It defines fermentation as the anaerobic breakdown of glucose into products like lactic acid or ethanol without oxygen. Pickling involves preserving foods in vinegar or other acids. The module objectives are to define and classify applications of fermentation and pickling in food processing. Key points covered include the five main purposes of food fermentation, examples of fermented fish products, ingredients for pickling solutions, and demonstrations on making papaya pickles, mango chutney, and coconut vinegar.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    44 views4 pages

    Learning Module: Surigao State College of Technology

    Uploaded by

    Antonette Dacuya
    This document provides an overview of a learning module on fermentation and pickling. It defines fermentation as the anaerobic breakdown of glucose into products like lactic acid or ethanol without oxygen. Pickling involves preserving foods in vinegar or other acids. The module objectives are to define and classify applications of fermentation and pickling in food processing. Key points covered include the five main purposes of food fermentation, examples of fermented fish products, ingredients for pickling solutions, and demonstrations on making papaya pickles, mango chutney, and coconut vinegar.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

    MODULE 6

    Course Code : FSM 10


    Course Title : FOOD PROCESSING
    Topic : Fermentation and Pickling
    Time Frame : 20 hours

    Introduction:
    Fermentation is the 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 by somewhat different chemical sequences in different species of organisms. Sugars are
    converted into lactic acid, acetic acid and ethanol through fermentation.

    Objectives:
    At the end of this module, the student will be able to:
    1. Defines fermentation and pickling
    2. Classifies some applications of fermentation and pickling in food processing.
    3. Recall the fundamentals of fermentation and pickling.

    Pre-test: (Note: Pre-Test is indicated in a separate sheet)

    Learning Activities:

    A. Content/Discussion
    Fermentation is the energy yielding, anaerobic breakdown of glucose yielding lactic acid,
    acetic acid, ethanol, or some other simple products. Fermentation also refers to the bulk growth of
    microorganisms on a growth medium such as in the process of making nata de coco.

    Application of Fermentation in Food Preservation. The primary benefit of fermentation in food is


    attributed to the conversion of sugars to alcohol or to lactic acid. Steinkraus 1995, has distinguished
    five (5) main purposes for traditional food fermentations:
     Enrichment of the diet through development of a diversity of flavors, aromas, and texture in
    foods 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, essential fatty
    acids, vitamins detoxification during food fermentation processing.
     A decrease in cooking times and fuel requirements.
     Fermentation can produce important nutrients or eliminate anti-nutrients. Food can be
    preserved by fermentation, since fermentation uses up food energy and can make conditions
    unsuitable for undesirable microorganisms. For example, in pickling the acid produced by the
    dominant bacteria inhibit the growth of all other microorganisms.

    Fermented Fish Products


    Example of Fermented fish and shellfish products include the following:
    1. Patis
    2. Bagoong
    3. Burong isda
    4. Burong Taba ng Talangka
    5. Dinailan

    1|Page
    LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

    Pickling. Is preserving foods in vinegar (or other acid). Vinegar is produced from starches or sugars
    fermented first to alcohol and then the alcohol is oxidize by acetic acid forming bacteria to acetic acid.
    Wines, beers and ciders are all routinely transformed into vinegars.
    Brine. A solution of water and salt.

    Kimchi. Is the traditional pickled vegetable in Korea that has become quite
    popular in the Philippines. It is a spicy hot pickle due to the addition of hot
    chili.

    Ingredients of Pickling Solution

    1. Salt. Use non-iodized pickling salt. Some table salt have additives that can make the pickling
    solution cloudy.
    2. Vinegar. Use vinegar with at least 4 percent acidity.
    3. Testing Acidity of Vinegar. The acidity of vinegar can be determined by titration with
    standard sodium hydroxide solution and phenolphthalein indicator.
    4. Sweeteners. White granulated and brown sugars are the sweeteners most often used in
    pickling.

    Firming Ingredients. Lime (apog) and alum (Tawas) are not needed in for crisp pickles.

    Spices. Pickling spices is a variety mix of whole spices. Common spices may include: coriander,
    cumin, mustard, peppercorns, dried hot peppers, cloves, bay leafs and some others.

    Chutney. The term chutney is derived from the East Indian Chatni which translate to “strongly
    spiced”. It is described as a condiment made up of a mix of chopped fruits, vinegar, spices and sugar
    cooked into a chunky spread.

    Relish. The most popular relish is made up of chopped up fermented cucumber with or without
    combinations.

    Ketchup/Catsup. Both spellings of the word are acceptable. The US FDA food law imposes a legal
    definition for the term ketchup/catsup, unqualified for tomato based condiment with added vinegar,
    sugar, salt and spices.

    Bottling of Pickles and Catsup. These products; acharas, catsup and fully fermented cucumbers
    and cabbage are highly acidic and can be kept at ambient temperature for a limited time but to
    increase shelf life other means of preservation may be applied. Once the produce has been properly
    acidified, take steps to prevent spoilage from microorganisms that thrive in an acid environment and
    to inactivate enzymes that may affect flavor, color and texture. Highly acidic sauces and chutneys
    may be hot filled after cooking.

    Spoilage. Soft and slippery or slimy pickles are spoiled and should be destroyed to spoiled contents
    cannot be eaten by the people or animals.

    2|Page
    LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

    Self-Evaluation:
    Direction: Answer the following questions briefly: (Send through via messenger group chat)

    1. Differentiate fermentation from pickling.


    _________________________________________________________________________________
    ___________________________________________________________________________
    _____________________________________________________________________

    2. How do you test the acidity of vinegar?


    _________________________________________________________________________________
    ___________________________________________________________________________
    _____________________________________________________________________

    3. Explain two (2) out of 5 the main purposes for the food fermentation.
    _________________________________________________________________________________
    ___________________________________________________________________________
    _____________________________________________________________________

    REVIEW OF CONCEPTS:

    Fermentation is the energy yielding, anaerobic breakdown of glucose yielding lactic acid, acetic acid,
    ethanol, or some other simple products. Fermentation also refers to the bulk growth of
    microorganisms on a growth medium such as in the process of making nata de coco.

    Application of Fermentation in Food Preservation.


    5 main purposes for traditional food fermentations:
     Enrichment of the diet through development of a diversity of flavors, aromas, and texture in
    foods 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, essential fatty
    acids, vitamins detoxification during food fermentation processing.
     A decrease in cooking times and fuel requirements.
     Fermentation can produce important nutrients or eliminate anti-nutrients. Food can be
    preserved by fermentation, since fermentation uses up food energy and can make conditions
    unsuitable for undesirable microorganisms. For example, in pickling the acid produced by the
    dominant bacteria inhibit the growth of all other microorganisms.

    Fermented Fish Products


    Example of Fermented fish and shellfish products include the following:
    1. Patis
    2. Bagoong
    3. Burong isda
    4. Burong Taba ng Talangka
    5. Dinailan

    Pickling. Is preserving foods in vinegar (or other acid).

    Brine. A solution of water and salt.

    3|Page
    LEARNING MODULE SURIGAO STATE COLLEGE OF TECHNOLOGY

    Kimchi. Is the traditional pickled vegetable in Korea that has become quite popular in the Philippines.
    It is a spicy hot pickle due to the addition of hot chilli.

    Ingredients of Pickling Solution

    1. Salt. Use non-iodized pickling salt. Some table salt have additives that can make the
    pickling solution cloudy.
    2. Vinegar. Use vinegar with at least 4 percent acidity.
    3. Testing Acidity of Vinegar. The acidity of vinegar can be determined by titration with
    standard sodium hydroxide solution and phenolphthalein indicator.
    4. Sweeteners. White granulated and brown sugars are the sweeteners most often used in
    pickling.

    Laboratory Activities:
    - Demonstration and Project Making

    Instructions:
    - Prepare the following products:
    1. Papaya Pickles
    2. Mango Chutney
    3. Coconut Vinegar

    Post-Test: (Note: Post-Test is indicated in a separate sheet)

    References:

    Sonido, Chavez, De Leon (2010), Practical Food Preservation and Processing, Cacho Hermanos ,
    Inc. Pines corner Union Sts., Mandaluyong City

    Manufacturers Manual

    4|Page

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