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Multiresponse Optimization Minimizes Salt in Natural Cucumber Fermentation and Storage
Author(s) -
GUILLOU ANNE A.,
FLOROS JOHN D.
Publication year - 1993
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.1365-2621.1993.tb06188.x
Subject(s) - potassium sorbate , brine , fermentation , response surface methodology , mold , chemistry , food science , potassium , yeast , contamination , salt (chemistry) , botany , chromatography , biochemistry , biology , sugar , organic chemistry , ecology
Response surface methodology was used during natural cucumber fermentation and storage to quantitatively determine effects of NaCl (0–10%), CaCl 2 (0–0.4%) and potassium sorbate (0–0.4%) on brine pH, cucumber texture and microbial (yeast/mold) contamination. Multiresponse optimization methods (conventional and improved graphical methods, extended response surface procedure and desirability function approach) were employed to minimize use of NaCl. Cucumbers fermented and stored in brines containing ∼3% NaCl, 0.28% CaCl, and 0.3% potassium sorbate were predicted to exhibit vigorous fermentation, be free of yeast/mold contamination, and maintain good firmness after 6 mo storage. Predicted results were experimentally confirmed.