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Effects of Salts and Preheating Temperature of Brine on the Texture of Pickled Cucumbers
Author(s) -
Yoo Kyung Mi,
Hwang In Kyeong,
Eog Geun,
Moon BoKyung
Publication year - 2006
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.1365-2621.2006.tb08889.x
Subject(s) - brine , food science , chemistry , salt (chemistry) , fermentation , texture (cosmology) , organic chemistry , artificial intelligence , computer science , image (mathematics)
ABSTRACT The effects of salt type and preheating temperature on the texture and quality of pickled cucumber were studied. Four types of salt were used: bay salt, purified salt, and 2 prepared salts, 1 containing the same amount of Ca 2+ and Mg 2+ as those of bay salt, and the other containing a 3‐fold higher concentration of Ca 2+ and Mg 2+ than bay salt. Two different temperatures were used for the salt solutions: 98 °C and 65 °C. All samples were fermented for 30 d at 25 °C. To evaluate the quality of the pickled cucumber with fermentation, the pH level, total acidity, alcohol insoluble solids, and mineral contents were analyzed. Texture and sensory evaluation as well as a microscopic observation were performed to observe the textural change of the pickled cucumber during fermentation. Pickled cucumbers with 98 °C of preheated brine showed better texture than the ones with 65 °C. The pickled cucumbers brined with prepared salt, 1 which had the same amount of Ca 2+ and Mg 2+ to bay salt, displayed the best result among the samples tested, in terms of sensory, textural, and physical properties.