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A QUICK TEST FOR CUCUMBER BRINE ACIDITY
Author(s) -
BELL T. A.,
ETCHELLS J. L.,
KELLING R. E.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03340.x
Subject(s) - brine , chemistry , lactic acid , pulp and paper industry , hydroxymethyl , fermentation , phenol , food science , biology , organic chemistry , engineering , bacteria , genetics
SUMMARY –A quick, simple test has been developed for the pickle industry to determine brine acidity of 0.60% and above as lactic acid in tanks of fermenting cucumbers. Tris (hydroxymethyl) aminomethane was used as an acidimetric standard and was impregnated together with phenol red as an indicator in filter paper. 1.25‐in, squares of the paper were developed to neutralize 5.0 ml of 0.60% lactic acid at pH 5.8. The paper squares have been successfully used by members of the pickle industry to test their fermenting pickle brines under actual commercial conditions.