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PREVENTION OF SOFT CENTER DEVELOPMENT IN LARGE WHOLE CUCUMBER PICKLES BY CALCIUM
Author(s) -
HUDSON J. M.,
BUESCHER R. W.
Publication year - 1980
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.1365-2621.1980.tb06582.x
Subject(s) - fermentation , food science , calcium , chemistry , soft tissue , surgery , medicine , organic chemistry
Large whole cucumbers (size no. 4) were fermented and held in solutions containing low NaCl (14.5° salometer) with and without CaCl 2 at 24° C for 1 and 4 months. Firmness of pericarp and locular tissues (centers) of pickles exposed to CaCl 2 was much greater than of pickles not exposed to CaCl 2 (control) after 1 and 4 months in storage. Locular tissue of pickles not exposed to CaCl 2 softened dramatically between 1 and 4 months in storage and after 4 months centers were extremely soft. In contrast, centers of pickles exposed to CaCl 2 were firm and intact after 1 and 4 months. Addition of CaCl 2 to fermentation and storage brines appears to provide a simple method for pickle processors to prevent soft center development in large pickles.