How can I prevent discoloration in lactic fermented vegetables/sauces?
I make lactobacillus fermented hot sauces and have noticed that they get a slight brownish discoloration over time. I'm curious if there is something I can do to keep the original color of the food.
Best Answer
If it's darkening that begins at the top, then I reckon it's oxidation. Get air bubbles out first (vibration, tapping) then pick a technique to remove air or replace with nitrogen. Freezing would also slow oxidation but not ideal for many textures.
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How do you preserve homemade sauces?
Many sauces can be made ahead and refrigerated or frozen, which make them ideal as last-minute additions. Store in a small jar or bowl covered with plastic in the refrigerator or even in a heavy-gauge zip-top bag. A smaller container means less exposure to air and less spoilage.What preservatives are used in sauces?
Sodium benzoate and potassium sorbate are the preservatives commonly used. They are often used together to take advantage of their combined effects. Sodium benzoate is most commonly used in acid foods.How do you make shelf stable sauces?
Lecithin help blend your ingredients, it's an emulsifier, and coat proteins to protect from oxidation. I use those two along with citric acid to keep my homemade mustard and pepper sauces for years in the refrigerator. They'll do well on the shelf as long as they've had air removed and it's not too hot.The UNHEALTHY TRUTH about fermented foods
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