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Further studies on ginger storage in salt brine
Author(s) -
BROWN B. I.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00045.x
Subject(s) - preservative , brine , food science , citric acid , acetic acid , chemistry , flavour , fermentation , rhizome , botany , biochemistry , biology , organic chemistry
Summary Green ginger rhizome storage in acidified salt brines with and without yeast fermentation, and in sodium metabisulphite/acid preservative solutions, was investigated. In unpreserved salt brines (7‐9%) short vigorous yeast fermentations were obtained within the first sixteen days of storage. After a commercial manual grading and dicing procedure, it was found that mean ginger drained weights from vats containing sulphuric acid were significantly lower than those from either citric or acetic acid vats; and further, diced first grade ginger from sulphuric acid vats had a lower mean recovery after syruping than that from citric or acetic acid vats. Panel evaluations revealed a preference for a sulphur dioxide‐bleached colour in syruped ginger. Judges generally unfamiliar with ginger products could not detect any significant differences in flavour and texture; however, judges from a commercial ginger factory showed a preference in flavour and texture for syruped ginger which came from sulphuric or acetic acid storage vats.