Date of Award

Spring 5-10-2019

Level of Access

Open-Access Thesis

Degree Name

Master of Science (MS)

Department

Food Science and Human Nutrition

Advisor

L. Brian Perkins

Second Committee Member

Beth Calder

Third Committee Member

Jennifer Perry

Additional Committee Members

Robson A.M. Machado

Abstract

Fermented foods, including sauerkraut, have gained consumer popularity due to an increased awareness of reported health benefits associated with probiotics. Sauerkraut is typically produced at 2−3% salt concentrations or higher, which helps to reduce the growth of pathogenic and spoilage microorganisms. The FDA has recently issued guidance to the food industry to voluntarily reduce sodium in products due to health concerns associated with high sodium consumption. Therefore, interest in lower salt fermented foods may increase. However, information on quality and safety of lower sodium sauerkraut is limited. Two separate studies were conducted to evaluate the physicochemical properties and quality of spontaneously fermented cabbage at four salt concentrations: 1.0%, 1.5%, 2.0% and 2.5% NaCl (w/w) and to investigate the microbial safety of these sauerkrauts when inoculated with foodborne pathogens.

Included in

Food Science Commons

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