Influence of Processing Methodology on Quality of Cucumber Pickles

Sistrunk, W. A.; Kozup, Joseph

doi:10.1111/j.1365-2621.1982.tb12752.x

Cited by 11 publications

(10 citation statements)

References 10 publications

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“…The effect of the time spent in bulk storage on texture became more discernible as the cucumbers were processed into desalted and finished product samples with 0.8 ± 0.2 N and 1.1 ± 0.2 N lower peak forces for every 100 days, respectively. Firmness was higher in smaller diameter cucumbers ( = 0.0187), consistent with previous findings by Sistrunk and Kozup [25]. Rosenberg [26] also found that size 2B cucumbers had significantly firmer mesocarp tissue than size 3A cucumbers in both the NaCl and CaCl 2 fermentation processes, but the difference in texture was not detected with a whole cucumber fruit pressure test that is commonly used by the industry for monitoring texture quality during processing.…”

Section: Texture Qualitysupporting

confidence: 80%

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

McMurtrie

Johanningsmeier

2018

Journal of Food Quality

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Commercial cucumber fermentation produces large volumes of salty wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride (CaCl 2 ) brining process. Fermentation conducted in calcium brines (0.1 M CaCl 2 , 6 mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production variables included commercial processor ( = 6), seasonal variation (June-September, 2 years), vessel size (10,000-40,000 L), cucumber size (2.7-5.1 cm diameter), and bulk storage time (55-280 days). Cucumber mesocarp firmness, color, bloater defects, pH, and organic acids were measured. Complete lactic acid fermentation was achieved, resulting in terminal fermentation pH values of 3.23 ± 0.09 and 3.30 ± 0.12 for CaCl 2 and NaCl processes, respectively. On average, CaCl 2 brined, fermented cucumbers were 1.8 N less firm, which remained significant in the finished product ( < 0.0001). Color differences evidenced by higher hue and lower chroma values ( < 0.0269) were consistent with increased photooxidation in CaCl 2 brined cucumbers. Commercial implementation of CaCl 2 brines for cucumber fermentation in open tanks variably resulted in texture and color defects that can impact product quality. Additional research is needed to understand the atypical softening observed at the commercial scale and identify process controls for quality improvements.

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Section: Texture Qualitysupporting

confidence: 80%

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

McMurtrie

Johanningsmeier

2018

Journal of Food Quality

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“…It is therefore possible that the firming effect of precooking at medium temperatures is due to the action of pectinesterase activated by the precooking treatment, on the methoxyl groups of pectin molecules present in the middle lamella between cell walls. The free carboxyl groups produced would then react with Ca2+ ions to form bridges between pectin chains, resulting in higher firmness and resistance of the tissues to further cooking, as previously reported by other workers (Bartolome & Hoff, 1972;Lee et al, 1979;Van Buren, 1980;Sistrunk & Kozup, 1982;Chang et al, 1986).…”

Section: Activity Of Pectinesterase Extracted From Fresh Tissuesmentioning

confidence: 58%

Influence of precooking on the firmness and pectic substances of three stem vegetables

Chang

1990

Int J of Food Sci Tech

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Edible portions of the stems of sprouting broccoli, asparagus lettuce, and large-stem mustard were compared for total pectin contents, amounts of different pectin fractions, pectinesterase activities and changes during cooking to investigate effects on the textural changes during cooking. Slices precooked for 30min at temperatures below 60°C (broccoli) or 70°C (lettuce, mustard) were firmer after 15 min recooking in boiling water than those directly cooked without precooking. Optimum temperatures for this firming effect of precooking were 50,60 and 6O"C, respectively, and coincided with the optimum temperatures of activity of pectinesterases extracted from the fresh tissues. Analysis of pectin fractions revealed that the firming effect of precooking is related to the shift from the cold water-soluble fraction to sodium hexametaphosphate-soluble and hot water-soluble fractions of pectins.

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“…pH and titratable acidity of the supernatant were determined by pH meter and pH-metric method, respectively (Sistrunk & Kozup, 1982). Total acidity was calculated as a percentage of lactic acid.…”

Section: Measurement Of Ph and Titratable Aciditymentioning

confidence: 99%