文章基本信息

标题：Effect of Calcium Acetate and Pasteurization on Cucumber Pickle Storage
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作者：Erhan İç ; Filiz Özçelik ; Yüksel Denli 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1999
卷号：24
期号：4
出版社：Association of Food Technology, Turkey
摘要：Storage stability of cucumber pickles was evaluated in brines containing equilibrium concentrations 3%, 4%, 5% NaCl and 0, 0.05, 0.1 M Ca-acetate with and without pasteurization (70 ^oC, 15 min), After 3 and 6 months storage, pickle brines were analyzed for pH, titratable acidity, salt, reducing sugar and microbiologically, and also cucumber firmness was determined. Any remarkable changes was observed in the chemical composition of brines after storage periods. The growth of lactic acid and aerob bacteria were inhibited by pasteurization, thus microbiological stability was obtained. The pasteurization, also, helped the maintenance of cucumber firmness. The increase at concentration of the Na Cland Ca-acetate in the brine had a positive effect on maintenance of cucumber firmness, during the storage period. An increase in firmness up to 20% was obtained compared to the initial firmness. The results of this study indicate that, the long period storage of cucumber pickle in the brine is possible including organoleptically acceptable concentrations of NaCl by some applications such as adding Ca⁺⁺ to brine and pasteurization.
关键词：Fermented cucumbers; storage; Ca-acetate; pasteurization; firmness