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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science Research » Research » Publications at this Location » Publication #56600
Title: SOFTENING RATES OF FERMENTED CUCUMBER TISSUE: EFFECTS OF PH, CALCIUM, AND TEMPERATURE

Author
item MCFEETERS R F - 6645-10-00
item BALBUENA M B - INSTITUTO DE LA GRASA...
item FLEMING H P - 6645-10-00

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/18/1995
Publication Date: N/A
Citation: N/A

Interpretive Summary: An important objective of this laboratory is to develop technology which will make it possible for the U. S. pickled vegetable industry to reduce the amount of salt in their waste streams. This work was done to determine quantitatively how three important factors (temperature, calcium concentration, and pH) affect the rate at which fermented cucumbers soften when stored in only 2% salt brine. We found that softening is slowed down as the temperature is lowered, or as the calcium and pH levels increase. A mathematical model was obtained to calculate the softening rates with any combination of these three factors. This information must be combined with other research on the microbiological stability of pickles in low-salt storage so that recommendations can be developed to maintain both good textural quality and microbiologically safe products during low-salt storage.

Technical Abstract: First-order softening rates for cucumber mesocarp tissue were determined as a function of pH (2.6-3.8), calcium (0-72 mM), and temperature (25-65 deg C). Fermented tissue, unlike blanched, nonfermented tissue, often showed two softening rates in first-order plots. A five-variable, empirical equation was derived (R2 = 0.913) which predicted softening rates as a function of pH, calcium concentration, and temperature. Comparison of softening rates in tissue fermented with and without 18 mM added calcium indicated the softening rate depended upon the concentration of calcium present during the period of measurement and not upon the previous history of calcium exposure.