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Fermentation of Cucumbers Without Sodium Chloride
Author(s) -
FLEMING H.P.,
MCDONALD L.C.,
MCFEETERS R.F.,
THOMPSON R.L.,
HUMPHRIES E.G.
Publication year - 1995
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.1365-2621.1995.tb05662.x
Subject(s) - blanching , brine , chemistry , food science , fermentation , sodium , salt (chemistry) , organic chemistry
Cucumbers were successfully fermented and stored in the absence of sodium chloride (salt) under laboratory conditions, provided the fruit were blanched (3 min, 77°C) before brining in a calcium acetate buffer and the brine inoculated with Lactobacillus planturum . Bloater formation was prevented by blanching even when brines were not purged of CO 2 . Firmness of cucumbers was similar in salt‐free brines or those containing salt after 1 mo, but firmness of salt‐free cucumbers was lower after storage for 12 mos. Under pilot‐scale, commercial conditions, however, the cucumbers were severely bloated, and the firmness was unacceptable after storage for 7 mo, due apparently to Microbial recontamination after blanching.