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Influence of Processing Methodology on Quality of Cucumber Pickles
Author(s) -
SISTRUNK W. A.,
KOZUP JOSEPH
Publication year - 1982
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.1365-2621.1982.tb12752.x
Subject(s) - blanching , food science , brine , fermentation , pectin , chemistry , organic chemistry
A study was conducted on the influence of fruit size, blanch temperature, treatment with calcium, and type of acid in cover brine on quality attributes and carbohydrates in nonfermented and fermented cucumber pickles. Firmness was improved by blanching, especially in CaCl 2 solution in both fermented and fresh‐pack pickles. Fermentation and acetic acid brine treatments produced the firmest pickles. Size of fruit and length of storage affected quality attributes. The carbohydrate fractions, water‐soluble pectin and sodium hexametaphosphate‐soluble (SPS) pectin, were correlated with shearpress and sensory firmness. It was concluded that method of processing had a significant effect on quality of pickles.