ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Brined, fermented cucumbers were stored up to 1 yr under various conditions of pH (3.3, 3.8), NaCl concentration (5.5, 11.4%), temperature (4.4, 15.5, 26.6°C), storage time (3, 6, 9, 12 months), and CaCl2, addition (0.1%). Polygalacturonase (PC) activity in the brine was negligible. Firmness of the cucumbers was determined with a Magness-Taylor fruit pressure tester. Temperature had the greatest influence upon retention of firmness, but effects of pH, % NaCl, and storage time also were significant (P ≤ 0.01). Rates of firmness loss ranged from 〈0.05 to ca 0.5 lb/month, depending upon pH, % NaCl and temperature. Firmness retention was greatest at 4.4–15.5°C, pH 3.8 and 11.4% NaCl. A prediction equation for the rate of firmness loss was developed. Addition of 0.1% CaCl2 to the brine resulted in firmer cucumbers, particularly those stored at pH 3.3 (P 〈 0.01). Results indicated that firmness of cucumbers can be retained at lower brine strengths than currently used, provided the cucumbers are washed prior to brining to remove softening enzymes as in the controlled fermentation process, and temperature of the brine stock is maintained at ca 15.5°C or lower.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb08516.x
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