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Effect of Calcium Chloride and Alum on Fermentation, Desalting, and Firmness Retention of Cucumber Pickles
Author(s) -
BUESCHER R. W.,
BURGIN C.
Publication year - 1988
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.1365-2621.1988.tb10238.x
Subject(s) - alum , brine , chemistry , fermentation , softening , food science , calcium , materials science , organic chemistry , composite material
The effects of CaCl 2 in cucumber pickle fermentation and storage brines on fermentation, desalting and retention of mesocarp firmness after processing were determined. Also, the influence of post‐desalting treatments with alum and CaCl 2 on firmness of processed pickle was evaluated. Fermentation and desalting were unaffected by CaCl 2 treatment of fermentation brines. However, exposure of pickles to CaCl 2 during fermentation and brine storage substantially reduced softening after processing. Post‐desalting treatment with alum and/or CaCl 2 of pickles not previously exposed to CaCl 2 also reduced softening. Retention of firmness was maximized in pickles processed from fermentation and storage brines containing CaCl 2 and treated with alum or CaCl 2 after desalting.