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CURE APPEARANCE DEVELOPMENT IN PASTEURIZED CUCUMBER PICKLE MESOCARP TISSUE ASSOCIATED WITH PROTEOLYSIS
Author(s) -
MOK YOKE NGOR,
BUESCHER RON
Publication year - 2012
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2011.00563.x
Subject(s) - pasteurization , food science , proteolysis , chemistry , biochemistry , enzyme
Cure appearance development (CAD) of sliced fresh‐pack cucumber pickles causes loss of appearance of freshness, which limits market‐life. Objectives of this study were to determine differences in hydration characteristics of alcohol‐insoluble substances (AIS) and proteins between noncured and cured mesocarp tissues from sliced pasteurized pickles, and the effects of protease on CAD. CAD began close to the placenta and proceeded toward sliced tissues, which were the last to lose white appearance. The rate and total amount of water absorption by AIS from cured mesocarp were substantially greater than that from mesocarp without CAD. CAD increased protein solubility and reduced the protein size indicating involvement of proteolysis. Treatment of fresh mesocarp tissues by pepsin simulated CAD, AIS hydration characteristics and protein degradation that occurred in pasteurized fresh‐pack pickles during storage. PRACTICAL APPLICATIONS Because protein degradation appears to be closely associated with cure appearance development (CAD), methods to retard proteolysis should prolong the market‐life of sliced fresh pickle products based on the quality of appearance. Currently, sliced fresh‐pack products are manufactured throughout the year in order to provide an appearance of freshness, which requires procurement from distant production areas. Methods that hinder CAD would provide the opportunity to extend storage of pickle products manufactured from local production areas.