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Bound Cations in Cucumber Pickle Mesocarp Tissue as Affected by Brining and CaCl 2
Author(s) -
BUESCHER R.W.,
HUDSON J.M.
Publication year - 1986
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.1365-2621.1986.tb10853.x
Subject(s) - chemistry , food science , middle lamella , fermentation , biochemistry , cell wall
The effects of brining, fermentation, storage, time of CaCl 2 addition and concentration of NaCl and CaCl 2 on Ca ++ , Mg ++ , Na + , and K + bound to middle lamella‐cell wall material of cucumber pickle mesocarp tissue were examined. Changes in the amount of each bound cation occurred rapidly during the first 2 days of brining; levels then remained relatively stable during fermentation and storage if concentrations of NaCl or CaCl 2 in brines were not altered. NaCl reduced levels of bound Ca ++ , Mg ++ , and K + , and the presence of CaCl 2 increased the amount of bound Ca ++ by displacing the other cations. Delayed addition of CaCl 2 to brines enhanced the content of bound Ca ++ , indicating that levels of bound Ca ++ may not be related to maintenance of firmness.