Premium
Calcium Chloride and Potassium Sorbate Reduce Sodium Chloride used during Natural Cucumber Fermentation and Storage
Author(s) -
GUILLOU A.A.,
FLOROS J.D.,
COUSIN M.A.
Publication year - 1992
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.1365-2621.1992.tb06859.x
Subject(s) - potassium sorbate , brine , chemistry , food science , potassium , food spoilage , sodium , lactic acid , fermentation , calcium , bacteria , organic chemistry , biology , sugar , genetics
Cucumber fermentation characteristics and pickle quality were evaluated in brines containing equilibrium concentrations of 0‐0.4% CaCl 2 , 0‐0.4% potassium sorbate and 0‐10% NaCl. Changes in brine pH and acidity, cucumber texture and color, coliforms, lactic acid and total bacteria, yeasts and molds were followed over time. Results indicated that cucumber spoilage would eventually take place if NaCl or potassium sorbate were not present in the brine. The presence of CaCl 2 helped maintain cucumber firmness. A synergistic action between NaCl, CaCl 2 and potassium sorbate was seen, which allowed good quality pickles to be produced when moderate amounts of all three components were present in the brine (5% NaCl, 0.2% CaCl 2 , 0.2% potassium sorbate).