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ACIDITY OF HALF‐SOUR DILL PICKLES
Author(s) -
SAPERS G. M.,
CARRÉ J.,
PANASIUK O.
Publication year - 1979
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.1365-2621.1979.tb06477.x
Subject(s) - brine , food science , ingredient , chemistry , boiling , recipe , fermentation , organic chemistry
Factors affecting the acidity of half‐sour dill pickles prepared by recipes published in cookbooks were investigated. Recipes varied widely in ingredient proportions and procedures. The pH of cucumber‐brine homogenates simulating unfermented products exceeded pH 4.6 with 10 of 14 recipes examined. The pH of fermented half‐sour pickles was excessively high if products contained insufficient vinegar and were prepared with boiling rather than cool brine.