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Softening Rates of Fermented Cucumber Tissue: Effects of pH, Calcium, and Temperature
Author(s) -
McFEETERS R.F.,
BALBUENA M. BRENES,
FLEMING H.P.
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.tb06229.x
Subject(s) - softening , calcium , chemistry , fermentation , food science , materials science , composite material , organic chemistry
First‐order softening rates for cucumber mesocarp tissue were determined as a function of pH (2.6–3.8), calcium (0–72 mM), and temperature (25–65°C). Fermented tissue, unlike blanched, nonfermented tissue, often showed two softening rates in first‐order plots. A five–variable, empirical equation was derived (R 2 = 0.913) which predicted softening rates as a tunction of pH, calcium concentration, and temperature. Comparison of softening rates in tissue fermented with and without 18 mM added calcium indicated the softening rate depended upon the concentration of calcium present during the period of measurement and not upon previous history of calcium exposure.