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EFFECTS OF BRINING PRETREATMENT AND STORAGE ON CARAMBOLA ( AVERRHOA CARAMBOLA L.) PICKLES
Author(s) -
MANOFRANCIS INGRID,
BADRIE NEELA
Publication year - 2004
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2004.tb00537.x
Subject(s) - averrhoa carambola , chemistry , ascorbic acid , food science , sodium benzoate , citric acid , pickling , preservative , taste , pasteurization
Mature, green carambola (Averrhoa carambola L.) were pretreated in 5, 10 or 15% NaCl for 24 h, hot‐filled with vinegar, sucrose and spices, and pasteurized at 78 ± 1C for 15 min. No differences (P ≤ 0.05) in appearance, taste and texture were due to prebrining treatments, but most panelists (62%) preferred pickles in 10% brine. This pickle was stored either at 10C or 25C for 8 weeks. Some pickles had sodium benzoate (0.025%) or citric acid (1%) with ascorbic acid (0.25%) in pickling liquor. Interactions of treatments by storage resulted (P ≤ 0.05) in darkening of color, less greenness, more yellowness, softer texture, increase in pH and less than 10 CFU/g microbes in carambola pickles. Carambola slices with ascorbic acid and citric acid were the brightest and most green (P ≤ 0.05) after pickling and remained one of the least dark after storage (P ≤ 0.05). Storage of pickles at 10C minimized quality changes.