Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice Brine

Chavasit, Visith; Hudson, J. M.; Torres, J. Antonio; Daeschel, Mark A.

doi:10.1111/j.1365-2621.1991.tb05304.x

Cited by 11 publications

(4 citation statements)

References 18 publications

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“…From the final concentrations of lactic and acetic acids, lactic to acetic ratios of 3.0 and 5.6 were obtained for spontaneous and controlled fermentation, respectively. A high ratio of volatile to nonvolatile acids appears to have a positive effect on flavor, as observed for sauerkraut (Trail et al, 1996), cucumbers (Chavasit et al, 1991), and kimchi (Fleming et al, 1995). However, this has not yet been demonstrated in olives.…”

Section: Microbiological Changes During Fermentationmentioning

confidence: 93%

Comparative Study on Chemical Changes in Olive Juice and Brine during Green Olive Fermentation

Sánchez

Castro

Rejano

et al. 2000

J. Agric. Food Chem.

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Changes in physicochemical characteristics, substrate depletion, and product formation during fermentation were followed in both brine and olive juice in order to achieve a complete knowledge of fermentation chemistry in Spanish-type green olives. Both spontaneous and controlled fermentations were investigated. Fermentation rate, irrespective of the type of fermentation, was lower in olive juice than in brine, but the main acid products eventually reached equilibrium. Final free acidity remained significantly (p < 0.05) higher, and combined acidity remained lower, in brine than in olive juice in both fermentations, but differences in final pH were not significant in controlled fermentation. Final concentrations of lactic and formic acids were significantly (p < 0. 05) higher, and those of ethanol and succinic acid were lower, in controlled fermentation than in spontaneous fermentation. Butanediol, attributable to Enterobacteriaceae growth, was formed only in the latter case. Calculated carbon recoveries were not significantly (p < 0.05) different in any case, giving a mean of some 78%.

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Section: Microbiological Changes During Fermentationmentioning

confidence: 93%

Comparative Study on Chemical Changes in Olive Juice and Brine during Green Olive Fermentation

Sánchez

Castro

Rejano

et al. 2000

J. Agric. Food Chem.

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“…Some studies have reported the effects of several chloride salts on microbial growth in cucumber extracts (Naewbanij and others ; Chavasti and others ). Guillou and others () produced good quality pickles when moderate amounts of NaCl (5%) and CaCl 2 (0.2%) were present together with potassium sorbate (0.2%).…”

Section: Reduction Of Salt In Vegetable Productsmentioning

confidence: 99%

Salt Reduction in Vegetable Fermentation: Reality or Desire?

Bautista-Gallego

Rantsiou

Garrido‐Fernández

et al. 2013

Journal of Food Science

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NaCl is a widely used chemical in food processing which affects sensory characteristics and safety; in fact, its presence is frequently essential for the proper preservation of the products. Because the intake of high contents of sodium is linked to adverse effects on human health, consumers demand foods with low-sodium content. A 1st step to reduce the use of salt would imply the proper application of this compound, reducing its levels to those technologically necessary. In addition, different chloride salts have been evaluated as replacers for NaCl, but KCl, CaCl 2 , and ZnCl 2 show the most promising perspectives of use. However, prior to any food reformulation, there is a need for exhaustive research before its application at industrial level. Salt reduction may lead to an increased risk in the survival/ growth of pathogens and may also alter food flavor and cause economic losses. This review deals with the technological, microbiological, sensorial, and health aspects of the potential low-salt and salt-substituted vegetable products and how this important segment of the food industry is responding to consumer demand.

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“…2009), respectively. Past sensory characterization studies on fermented products like cucumber juice (Chavasit et al . 1991) and bittergourd and fenugreek leaves (Gupta et al .…”

Section: Resultsmentioning

confidence: 99%

Consumer Acceptance of Lactic Acid-Fermented Sweet Potato Pickle

Sivakumar

Panda

Ray

et al. 2010

Journal of Sensory Studies

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The success of any novel food product is largely determined by the consumer acceptance of its sensory quality. The objective of the present study was to evaluate the sensory attributes of lactic acid‐fermented sweet potato (SP) pickles with the prospective consumers to develop a statistical model for predicting consumer acceptance decisions. The pickles prepared from β carotene‐ and anthocyanin‐rich SP varieties in 8 and 10% salt (NaCl) solutions were evaluated for their sensory attributes, i.e., appearance, color, texture, aroma and sourness, by 100 rural consumers from the Orissa State of India during 2008. The consumers liked SP pickle made in 8% NaCl solution. The logistic regression modeling of the sensory and consumer attributes revealed that the sourness (Wald statistic = 11.328, P = 0.001) and aroma (Wald statistic = 8.374, P = 0.004) of the SP pickle determined the consumer acceptability. Analysis also showed that the highly educated consumers were most likely to accept this SP pickle (Wald statistic = 5.038, P = 0.025). PRACTICAL APPLICATIONS The rural people living in the geographically and socially isolated places of developing countries are often plagued by acute malnutrition. Fortifying the staple foods with essential nutrients is an effective strategy to eradicate malnutrition through natural means. Sweet potato (SP) is cultivated extensively in the rain‐fed and hilly tracts of India and is a popular secondary staple food for tribes during off season. Vegetable pickles are popular adjuncts in India, which are consumed regularly along with staple foods. Thus, the pickles prepared from antioxidant‐rich SP can provide essential nutrients like β‐carotene and anthocyanin which can help the rural people to eradicate malnutrition at a cheaper cost. Besides, statistical modeling of the SP pickle acceptance decisions can help the policymakers to identify potential consumer segments for promoting this pickle.

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Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice Brine

Cited by 11 publications

References 18 publications

Comparative Study on Chemical Changes in Olive Juice and Brine during Green Olive Fermentation

Comparative Study on Chemical Changes in Olive Juice and Brine during Green Olive Fermentation

Salt Reduction in Vegetable Fermentation: Reality or Desire?

Consumer Acceptance of Lactic Acid-Fermented Sweet Potato Pickle

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