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TEXTURE OF SALT STOCK WHOLE CUCUMBER PICKLES: CORRELATION OF INSTRUMENTAL AND SENSORY MEASUREMENTS *
Author(s) -
JEON IK JOON,
BREENE WILLIAM M.,
MUNSON SHIRLEY T.
Publication year - 1975
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1975.tb01108.x
Subject(s) - pickling , food science , mathematics , raw material , cultivar , sensory analysis , materials science , horticulture , chemistry , metallurgy , biology , organic chemistry
Abstract Correlations were determined between Texture Profile Analysis (TPA) parameters of brittleness, hardness or total work of compression obtained with the Instron testing machine and sensory responses of firmness or crispness in evaluating texture of fermented salt stock whole cucumbers (1‐in. diam) of three ‘firm’ pickling cultivars (Explorer, Chipper, GY 3), two ‘soft’ pickling cultivars (Green F, Mincu) and a partheonocarpic slicer (MSU 6902 G). Correlations were also determined between the TPA parameters and Magness‐Taylor fruit pressure test (FPT) firmness. Correlations were good between TPA parameters and FPT firmness. Correlations were poorer between instrumental and sensory methods due largely to inordinately high sensory scores assigned to salt stock of the slicer by all panelists. Mean textural values from the various methods were compared with those obtained in the same manner for raw cucumbers. TPA brittleness tended to disappear in salt stock. Processing reduced mean TPA values across the six varieties to 39‐86% of raw fruit values. Mean FPT firmness was relatively unchanged at 99% that of raw fruit. Desalting from 16% down to 8 % or 4% NaCl reduced TPA values but increased FPT firmness.