Quality of cucumbers commercially fermented in calcium chloride brine without sodium salts

Authors: MCMURTRIE, ERIN - North Carolina State University; Johanningsmeier, Suzanne

Submitted to: Journal of Food Quality
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/20/2017
Publication Date: 3/26/2018
Publication URL: https://handle.nal.usda.gov/10113/6240209
Citation: McMurtrie, E.K., Johanningsmeier, S.D. 2018. Quality of cucumbers commercially fermented in calcium chloride brine without sodium salts. Journal of Food Quality. vol. 2018, Article ID 8051435, 13 pages. https://doi.org/10.1155/2018/8051435.
DOI: https://doi.org/10.1155/2018/8051435

Interpretive Summary: Commercial cucumber fermentations produce large volumes of high salt wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride brining process for reduced environmental impact. Industrial scale fermentations using the new process were conducted at commercial facilities and compared to typical commercial scale fermentations. Production variables included 6 commercial processors, 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). Complete fermentations were achieved with normal fermentation pH values for both processes. On average, calcium chloride brined, fermented cucumbers were 17% less firm, which remained significant in the finished pickle products. Fermented cucumbers brined in calcium chloride also exhibited color differences consistent with photooxidation. Although many of the products from commercial implementation of calcium chloride brines were within the normal range of commercial hamburger dill chips, some degradation of texture and color occurred. Additional research is needed to understand the atypical softening observed on the commercial scale and identify process controls for quality improvements.

Technical Abstract: Commercial cucumber fermentation produces large volumes of salty wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride brining process. Fermentation conducted in calcium brines (0.1M calcium chloride, 6mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production variables included commercial processor (n = 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 calcium chloride and NaCl processes, respectively. On average, calcium chloride brined, fermented cucumbers were 1.8N less firm, which remained significant in the finished product (P < 0.0001). Color differences evidenced by higher hue and lower chroma values (P < 0.0269) were consistent with increased photooxidation in calcium chloride brined cucumbers. Commercial implementation of calcium chloride 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.